Chocolate Guinness cupcakes with chocolate whiskey ganache and Baileys buttercream

As it is St Patrick's Day (17^th March 2012) I thought I would make some Guinness cupcakes. I found this recipe on the site www.offthespork.com. I've made coffee cupcakes with Baileys frosting before and they tasted delicious so I really liked the idea of combining chocolate, Guinness, whiskey and Baileys.

The Guinness makes the chocolate cake really moist and delicious. Mini me enjoyed eating the bits of the cake cut out of the middle. I found the chocolate ganache to be rather rich and I certainly couldn’t eat more than one of these cupcakes. 

Would make a great Father's Day present.

Chocolate Guinness cupcakes with chocolate whiskey ganache and Baileys buttercream

For the cupcakes

Ingredients:

1 cup Guinness
225g Unsalted Butter
¾ cup Cocoa Powder
2 cups Plain Flour, sifted
2 cups Caster Sugar
1 & ½ tsp Baking Powder
¾ tsp Salt
2 Large Eggs
2/3 cup Sour Cream

Directions:

1. Preheat the oven to 180°C. Line 24 cupcake cups with liners.
2. In a saucepan, heat the Guinness and unsalted butter until simmering. Turn off the heat and whisk in the cocoa powder until smooth. Set aside to cool slightly.
3. In a separate bowl, combine the flour, sugar, baking soda and salt.
4. In a mixer, beat together the eggs and sour cream. Add the Guinness mixture, and beat to just combine.
5. Add the flour mixture, and beat briefly on a slow speed until combined.
6. Spoon into the cupcake liners, and bake for about 17 minutes or until a skewer comes out clean. Cool on a wire rack.

For the ganache

Ingredients:

230g good quality dark chocolate, chopped in rough pieces
2/3 cup double cream
30g Butter, room temperature
2 tsp Irish whiskey (or more to taste)

Directions:

1. Either melt the chocolate and cream in a double boiler, or put the chocolate and cream in a microwavable bowl. Microwave in 30 second bursts, stirring between bursts, until melted.
2. Add the butter and whiskey, and stir until combined. Set aside to cool slightly.
3. When the cupcakes are cool, core out the middle of the cakes either using a small, sharp knife or an apple corer (making sure that you don't cut through to the bottom).
4. Spoon the ganache into the cupcake holes and fill them to the top.

For the Baileys buttercream

Ingredients:

250g Unsalted Butter, cut into cubes and at room temperature
3 cups Icing Sugar, sifted
2 tsp Baileys

Directions:

1. Beat the butter in an electric mixer on high until it is very pale and fluffy.
2. Gradually add the icing sugar, beating well between additions. Beat until the buttercream is very fluffy – about 5-6 minutes.
3. Heat the Baileys in the microwave until it’s very warm.
4. Add to the butter cream and beat on high for another couple of minutes.
5. Pipe on top of the cupcakes.

Vanilla Sponge

Whilst I may be adventurous making birthday cakes for mini me (1^st birthday – candle; 2^nd – a number 2; 3^rd – Postman Pat van; 4^th – rainbow; 5^th – flip-flop), I decided it was best to play it safe and make a round vanilla sponge with white icing and red hearts (40 to be precise).

I use Jane Asher's basic sponge mix and it has never failed. I even use it for making cupcakes.

To make life easier I cheated and bought ready rolled white icing.

Basic Vanilla Sponge

(makes 2 x 8inch round cakes or 12 good sized cupcakes)

Ingredients:

250g Butter, softened

250g Caster Sugar

250g Self Raising Flour, sifted

4 eggs

2 tsp Baking Powder (omit for cupcakes)

2 tsp Vanilla Essence

Directions:

1. Preheat the oven to 160C / gas mark 4. Grease 2 round cake tins or if making cupcakes, place cupcake cases in a 12 hole muffin tin.
2. Put the butter and the sugar in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) and beat on medium speed until light and fluffy and well mixed. Turn the mixer up to high speed, slowly add the egg and beat until everything is well incorporated.
3. Add the flour, baking powder and vanilla essence and continue to mix on a medium speed untilall is incorporated.
4. Divide the batter evenly between the tins (or cupcake cases). Bake in the oven for 25 minutes for sponge, 15 minutes for cupcakes. A skewer should come out clean.
5. Leave to cool slightly before transferring to a wire rack.

Variations:

Chocolate cake – replace 50g flour with 50g cocoa powder

Coffee cake – replace vanilla essence with 4tbsp of instant coffee dissolved in 4 tbsp of boiling water

Orange / Lemon cake – replace vanilla essence with 2tsp or desired fruit juice and grated rind

Butter cream

Ingredients:

200g Butter, softened

½ tbsp hot water

300g Icing Sugar, sifted

Directions:

1. Put the butter into a bowl with the hot water and mix together well.
2. Beat in the sifted icing sugar a little at a time, until the mixture is light and creamy.

Variations:

Vanilla butter cream – add 1 tsp vanilla essence

Lemon butter cream – substitute 1 tbsp lemon juice for the hot water

Chocolate butter cream – add 150g melted dark chocolate

Coffee butter cream – dissolve 2 tablespoons instant coffee in the hot water