Chocolate Guinness Cupcakes | Guinness Cupcake Recipe

I just really fancied these Chocolate Guinness Cupcakes so I made them. Full can be found down below and here:

Chocolate Guinness sponge. Whiskey ganache & Baileys buttercream. Need I say more?

Let me know what you think?

Big love and stay safe! ❤️ x

#guinnesschocolatecake #guinness #cupcakes

Find the recipe here:

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INGREDIENTS:

For the Guinness Chocolate Cupcakes:
235ml Guinness
225g unsalted butter
170g unsweetened cocoa powder
250g plain flour
50g light brown sugar
150g caster sugar
1 1/2 tsp baking powder
1tsp salt
2 large eggs
165g sour cream

Ganache Filling:
225g bittersweet chocolate
200ml double cream
35g sour cream
2tsp Irish whiskey (optional *but not really!)

Baileys Buttercream:
400g confections sugar
125g unsalted butter, room temperature
3tbsp Baileys

Make the cupcakes: 

Preheat oven to 180ºC. Line 12 cupcake cups with liners. Bring the guinness and butter to simmer in heavy large saucepan over medium heat.

Add cocoa powder and whisk until mixture is smooth then leave to cool slightly.

Whisk flour, sugar, baking soda, and 3/4 teaspoon salt in large bowl to blend.

Whisk together the eggs and sour cream in another large bowl until smooth, then add guinness and chocolate mixture to egg mixture and continue to whisk together to combine.

Add the flour mixture and using rubber spatula, fold batter until completely combined and smooth.

Using an ice cream scoop, divide batter among cupcake liners, filling them 2/3 to 3/4 of the way.

Bake the cupcakes for about 15 minutes until risen and firm to the touch.

Once cooked remove from the tin and leave the cupcakes to cool completely on a wire rack.

Make the filling: 

Chop the chocolate and transfer it to a heatproof bowl. Heat the cream until simmering and pour it over the chocolate. Let it sit for one minute and then stir until smooth.

Add the sour cream and whiskey and stir until smooth and glossy. Leave to cool and firm up at room temperature, until thick enough to be piped

Fill the cupcakes: 

Use a 1-inch plain round cutter to cut the centres out of the cooled cupcakes, about ⅔ of the way down. (You can use a spoon or knife to help remove the centres from the cupcakes.)

Put the ganache into a piping bag with a wide tip and fill the holes in each cupcake to the top.

Make the buttercream: 

Using an electric hand mixer or standing mixer beat the butter until very light and fluffy. Slowly add the icing sugar, a few tablespoons at a time whisking really well between each addition.

Once all the icing sugar has been added to the butter, drizzle in the Baileys and whip it until combined.

Place the buttercream into a piping bag and decorate the cupcakes, then serve!!!!