Monday, January 30, 2012

Wedding Cupcake Trial: Part 4: Irish Cream

Wedding Cupcake Trial: Part 4: Irish Cream 

Inspiration picture via Pinterest  via  Recipe Adapted from

These cupcakes include a chocolate Guinness cupcake, with a irish whiskey chocolate ganache filling topped with a swirl of Bailey's Irish Cream Butter Cream. -- How can you go wrong?! 

Irish Cream Cupcakes 
(Makes about 12 cupcakes) 


  • 1/2 cup regular Guinness
  • 1/2 cup unsalted butter, softened 
  • 1/2 cup unsweetened cocoa powder 
  • 1 cup white sugar 
  • 1 cup all purpose flour 
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt 
  • 1 whole large egg
  • 1/3 cup Fat Free Chobani or other Greek Yogurt
Chocolate Whiskey Ganache Filling 
  • 1/2 cup dark chocolate or bittersweet chocolate chips 
  • 1/3 cup light cream 
  • 1 TB unsalted butter, softened 
  • 2 tsp Irish Whiskey (If you do not have this around feel free to skip it- but it does make a lovely addition!) 
Bailey's Buttercream Frosting 
  • about 2 cups powdered sugar
  • 1/2 stick unsalted butter, softened 
  • 4 tablespoons Bailey's Irish Cream 
Start the cupcakes: 
  1. Preheat oven to 350* F 
  2. Prepare your muffin pan and cupcake liners (about 12) 
  3. in a small to medium sauce pan heat the guinness and butter over medium heat, until butter is melted, stirring occasionally. Add in unsweetened cocoa and stir. Remove from heat and set aside. 
  4. In a large bowl mix flour, sugar, baking soda, and salt. Set aside. 
  5. In a medium bowl combine eggs and greek yogurt. 
  6. Mix Chocolate and Guinness mixture into your egg and greek yogurt mixture. 
  7. Next mix your Guinness/ Egg/ Yogurt mixture into your flour mixture until combined. 
  8. Bake in oven for about 20 minutes, or until toothpick inserted into the center comes out clean. Set aside to cool completely. 
  9. Once cupcakes are cooled completely, remove the centers using a cupcake corer/ apple corer or a knife. (I took the easy route and used a cupcake corer). ** Some people recommend freezing your cored cupcake before filling it. I am always to impatient, so I have yet to try this. 

In the mean while the cupcakes are baking you can work on the ganache. 
  1. In a sauce pan, simmer the light cream over medium- low heat. 
  2. Stir in the chocolate chips until smooth. 
  3. Add butter and whiskey and mix. 
  4. Remove from heat and set aside to cool. 
  5. Once complete cool, fill the holes you made in the cupcakes with the ganache. 
Finally make your Bailey's Frosting (You may be able to do this while your cupcakes and ganache are cooling) 
  1. In a large bowl whip softened butter and powdered sugar until fluffy. Add in Bailey's and continue whipping until well combined. 
  2. Pipe or spread frosting onto cooled, and filled cupcakes. 
  3. Top with some cocoa powder if desired. 


  • I made these guys at the same time as I made the Reese's Peanut Butter Cup Cupcakes - so most people just kept saying they liked the Reese's cupcakes more.  I personally liked these ones better.  
  • The cake crumb was a little drier than the Reese's (But I guess my homemade cake can't compare to Duncan Hynes extra Moist!) 
  • The frosting was a little on the sweet side-- I personally like frosting really sweet, but maybe a bit more butter/ less sugar could have decreased the sweetness and improved the piping ability. 
Photography by Jordan Garry unless otherwise states. 

No comments:

Post a Comment