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Irish Coffee Cupcakes

Author Jenna Shaughnessy

Ingredients

For the Cake

  • ¾ cups Guinness
  • ¼ cup strong black coffee
  • 1 cup unsalted butter
  • ¾ cup unsweetened cocoa powder
  • 2 cups all purpose flour
  • 2 cups sugar
  • 1 ½ teaspoon baking soda
  • ¾ teaspoons salt
  • 2 large eggs
  • 2 tsp pure vanilla extract
  • cups sour cream

For the Whiskey Ganache Filling

  • 1 cup heavy cream
  • 8 oz bittersweet chocolate
  • 1 tablespoon of Jameson Whiskey

For the Whipped Cream Topping

  • 1 small carton of whipping cream
  • ¼ cup sugar use more/less to taste

Instructions

  • Preheat the oven to 350F/180C.
  • Place 24 liners into 2 cupcake pans.
  • In a large saucepan heat stout, coffee and butter together until the mixture comes to a gentle simmer.
  • Add cocoa powder while whisking continuously to avoid lumps Beat until smooth. Put it in the fridge to cool.
  • Blend flour, sugar, baking soda, and salt in a different bowl.
  • In a third bowl, mix eggs, vanilla and sour cream with an electric mixer.
  • Once chocolate mixture is cool, add it to the egg and sour cream mixture. Mix them together.
  • Add flour mixture a little bit at a time and beat on low speed until combined.
  • Divide batter between 24 cupcakes - filling 2/3 of the way.
  • Bake for 25 minutes.
  • Leave to cool on a wire rack.

For the Whiskey Ganache

  • Bring heavy cream barely to a boil.
  • Remove from heat and pour over chocolate morsels. DO NOT MIX.
  • Put a lid over it and let it sit for 5 minutes.
  • After 5 minutes, whisk the mixture - starting from the inside and working your way out. Add the whiskey and mix to incorporate.
  • Let sit for 10 minutes at room temperature to thicken slightly.
  • Once the cupcakes have cooled, cut out the center of each cupcake using a knife or apple corer. Be careful not to cut a hole in the bottom.
  • Fill with ganache and replace the piece of cake you removed.

For the Whipped Cream Topping

  • Pour cream into a bowl along with the sugar.
  • Using an electric mixer, whisk until the cream forms stiff peaks.
  • Spoon into a piping bag and pipe with a large star tip.

Notes

Remove from the fridge 30 minutes before serving.