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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

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

For the Whiskey Ganache

  1. Bring heavy cream barely to a boil.
  2. Remove from heat and pour over chocolate morsels. DO NOT MIX.
  3. Put a lid over it and let it sit for 5 minutes.
  4. After 5 minutes, whisk the mixture - starting from the inside and working your way out. Add the whiskey and mix to incorporate.
  5. Let sit for 10 minutes at room temperature to thicken slightly.
  6. 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.
  7. Fill with ganache and replace the piece of cake you removed.

For the Whipped Cream Topping

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

Recipe Notes

Remove from the fridge 30 minutes before serving.