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Guinness Chocolate Cupcakes


  • 1 cup (2 sticks) unsalted butter
  • 1 cup stout (Guinness)
  • 3/4 cup unsweetened cocoa powder (preferably Dutch-process)
  • 2 cups all purpose flour
  • 2 cups sugar
  • 1 1/2 Tsp baking soda
  • 1/2 Tsp salt
  • 2 large eggs
  • 2/3 cups sour cream

Ganache Filling

  • 8 oz bittersweet chocolate
  • 2/3 cups heavy cream
  • 3 Tbs butter, room temp
  • 2 Tsp Irish whisky (optional)

Baileys Frosting

  • 3 cups confectioners sugar
  • 1 stick unsalted butter, at room temp
  • 4 Tbs Baileys (you can substitute heavy cream, if you like)
Special Equipment: 1-inch round cookie cutter or apple corer and a piping bag


To make the cupcakes

  1. Preheat the oven to 350 degress. Line 24 cupcake cups with liners. Bring 1 cup stout and 1 cup butter to simmer in heavy saucepan over medium heat. Add cocoa powder and whisk until mix is smooth. Cool slightly.
  2. Whisk flour, sugar, baking soda and 3/4 teaspoon salt in a large bowl to blend. Using and electric mixer, beat eggs and butter and sour cream in another large bowl to blend. Add stout-chocolate mix to egg mix and beat just to combine. Add flour mix and beat briefly on slow speed. Using a rubber spatula, fold batter until completely combined. Divide batter among cupcake liners, filling them 2/3 to 3/4 of the way. Bake the cake until tester inserted into center comes out clean, rotating them once front to back if your oven bakes unevenly, about 17 minutes. Cool cupcakes on a rack completely.

Make the Filling

  1. Chop the chocolate and transfer it to heatproof bowl. Heat the cream until simmering and pour it over the chocolate. Let it sit for one minute and then stir until smooth. (if this has not sufficiently melted the chocolate, you can return it to the double boiler to gently melt what remains. 20 seconds in the microwave, watching carefully will work also). Add the butter and whiskey ( if you're using) and stir until combined.
  2. Let the ganache cool until thick but still soft enough to be piped (the fridge will speed this along but you much stir it every 10 minutes). Meanwhile, using your 1-inch cookie cutter or an apple corer, cut the centers out of the cooled cupcakes. You want to go most of the way down the cupcake but not cut through the bottom - aim for 2/3 of the way. Put the ganache into a piping bag with a wide tip and fill the holes in each cupcake to the top.

For the Frosting

  1. Whip the butter in a bowl with an electric mixer or with a hand mixer, for several minutes. You want to get it very light and fluffy. Slowly add the powdered sugar, a few tablespoons at a time.
  2. When the frosting looks thick enough to spread, drizzle Baileys or cream and whip it unti combined. If this has made the frosting too thin (ti shouldn't) beat in another spoonful or two of powdered sugar. Ice and decorate the cupcakes.

Do ahead: You can bake the cupcakes a week or two in advance and store them, well wrapped in the freezer. You can also fill them before you freeze them. They also keep filled or filled and frosted in the fridge for a day.