Chocolate Guinness Cupcakes with Bailey's Buttercream Frosting

If I had to pick any one recipe that I am especially proud of myself for making, it would be these cupcakes.  See, back in the day I was not really a succesful baker. I had my few recipes that I would make over and over again but experimenting with baking is fairly new to me.  These cupcakes boosted my esteem when it comes to baking-I am not joking when I say that these might be the best cupcakes ever!  They are made with some Guinness added to chocolate, have a chocolate ganache inside that's flavored with Bailey's Irish Cream and a Bailey's buttercream frosting.  Really, I don't think there can be any better combination for a cupcake.
Both Matt and I brought these to work with us and they were gone instantly. 

I am also really proud of my piping work-that is a new frontier for me too.  Of course you can spread the buttercream on top with a knife but I was determined to make these cupcakes extra pretty!

Okay, enough reading this, go out and get the ingredients for these cupcakes and make them.  You can thank me later!

Chocolate Guinness Cupcakes with Bailey's Buttercream Frosting

For the chocolate Guinness cupcakes:
1 cup stout (Guinness)
16 tablespoons unsalted butter
¾ cup unsweetened cocoa powder
2 cups all-purpose flour
2 cups sugar
1½ teaspoons baking soda
¾ teaspoon salt
2 large eggs
2/3 cup sour cream

For the chocolate Bailey’s ganache filling:
8 ounces bittersweet chocolate, finely chopped
2/3 cup heavy cream
2 tablespoons butter, at room temperature
2 teaspoons Bailey’s Irish cream

For the Bailey’s buttercream frosting:
8 tablespoons unsalted butter, at room temperature
3-4 cups confectioners’ sugar, sifted
4-8 tablespoons Bailey’s Irish cream

To make the cupcakes, preheat the oven to 350° F.  Line two cupcake pans with paper cupcake liners. Add the stout and butter to a medium saucepan over medium heat.  Allow the butter to melt completely. Add the cocoa powder and whisk until smooth.  Remove from the heat and allow to cool slightly.

In a large mixing bowl, combine the flour, sugar, baking soda and salt.  Set aside.  In the bowl of an electric mixer fitted with the paddle attachment, beat together the eggs and sour cream to blend.  Add the stout-butter mixture and beat, just to combine.  Mix in the dry ingredients on low speed just until incorporated.  Divide the batter evenly between the cupcake liners, filling them about 2/3 to ¾ full.  I used an ice cream scoop to transfer the batter.  Bake until a toothpick inserted in the center comes out clean, about 17 minutes.  Allow to cool in the pan for 5-10 minutes, then transfer to a wire rack to cool completely.

To make the ganache filling, place the chocolate in a heatproof bowl.  Heat the cream in a small saucepan until simmering, then pour it over the chocolate.  Let sit for one minute and then whisk until smooth.  If the chocolate is not completely melted, place the bowl over a double boiler or give it a very short burst in the microwave (15-20 seconds).  Add the butter and Bailey’s Irish Cream and stir until combined. Set aside to let the ganache cool until it is thick enough to be piped.  (You can use the refrigerator to speed the cooling process, but stir it every 10 minutes or so to ensure even cooling.)

Meanwhile, cut out a portion from the center of the cupcake using the cone method (a small paring knife works best for this).  Once the ganache has reached the correct consistency, transfer it to a piping bag fitted with a wide tip and pipe it into the cupcakes.

To make the frosting, place the butter in the bowl of a stand mixer fitted with the paddle attachment.  Beat on medium-high speed until light and fluffy, about 2-3 minutes.  Gradually add the powdered sugar until it is all incorporated.  Mix in the Bailey’s until smooth.  Add more if necessary until the frosting has reached a good consistency for piping or spreading.  Frost the cupcakes as desired.

Makes 24 cupcakes

Source: Annie's Eats