In celebration of St. Patrick's Day on March 17, our social media manager Courtney made her Dropcake Murphy's recipe, Guinness chocolate cupcakes with Jameson Ganache and Bailey's Irish Buttercream Frosting.
Preheat over to 350°
In large bowl, mix:
-2 cups flower
-2 cups sugar
-1 1/2 tsp baking soda
-3/4 tsp salt
-1 cup Guinness stout
In pot, add:
-1/2 cup butter (room temperature)
Simmer over medium heat until combined
In large mixing bowl, add
-2/3 cup sour cream
Mix to combine
In pot, add to butter and Guinness:
-3/4 cup dark cocoa
Add chocolate mix to eggs and sour cream in mixing bowl. Mix the combination while slowly adding flour.
Fill muffin sheet with cupcake holders and cocoa mix, then bake for 17-22 minutes until an inserted knife come out clean.
Open 8 oz. semi-sweet baker's chocolate and finely chop. After chopping, place in medium heat-proof bowl.
In medium saucepan, heat 2/3 cup heavy cream until simmering. Add hot cream to chopped chocolate and let stand a minute. Mix from center and add 2 tbps room temperature chocolate. Add 2 tsp Irish whiskey and mix. Cover and let stand until thick.
In mixing bowl, add 2 cups room temperature butter and mix. Add 3 to 5 cups of confectioner's sugar and 4-6 tbps of Irish cream liqueur while it mixes.
When finished baking, lay out cupcakes and create a shallow center indentation with a spoon. With spoon, add chocolate cream mixture to center.
Add Irish cream liqueur/sugar frosting to cake decorator and add to top of the cupcakes. Add pareils as desired.
Makes 24 cupcakes.
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