Guinness Cupcakes with Irish Cream Frosting

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Originally published on sweetspot.ca

I’m smitten with Smitten Kitchen. Every time I visit the site, there is something that begs to be made.

In honour of St. Paddy’s Day, I tried the chocolate whiskey and beer cupcakes. This little cupcake is packed with a chocolate Guinness cupcake, filled with an Irish whiskey ganache and then topped with Bailey’s Irish Cream frosting. An incredibly moist and rich cake with a frosting that’s sweet, but not over the top.

I did run into some problems with this recipe:

  • There is such a thing as too much butter. When making the cupcakes, the batter separated resulting in an oozy layer of butter. I think I let the batter sit too long that caused the separation. Try having the eggs and sour cream already beaten to prevent this. Another solution is to use less butter, maybe 1/2–2/3rds the amount.
  • My ganache turned grainy. This was an easy fix, I just beat the mixture with an electric mixer until it was smooth as silk.

Despite these issues, the cupcakes turned out so well that I’ll be making another go at this for next year. Don’t fear the booze that’s in this recipe. You can only taste the Irish Cream in the frosting (don’t like Irish Cream? Replace it with milk or cream instead).

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