Happy St. Patrick’s Day! Celebrate with these spiked shamrock cupcakes! These chocolate Guinness cupcakes are filled with a chocolate Baileys ganache and topped with Bailey’s frosting, shamrock sprinkles and a chocolate Mickey!
Course
Dessert
Keyword
Bailey's Irish Cream, Guinness Chocolate Cake, St. Patrick's Day
Prep Time30minutes
Cook Time15minutes
Total Time45minutes
Servings12cupcakes
Ingredients
Chocolate Guinness Cupcakes
½cupGuinness Stout
½cupunsalted butter
6tablespoonsunsweetened cocoa powder
1cupall-purpose flour
1cupgranulated sugar
¾teaspoonbaking soda
¼teaspoonsalt
1large egg
⅓cupsour cream
Baileys Ganache
4ouncesbittersweet chocolate, broken into pieces
⅓cupheavy cream
1tablespoonunsalted butter, softened
1teaspoonBailey’s Irish Cream Liqueur
Baileys Frosting
½cupunsalted butter, softened
2cupspowdered sugar
4tablespoonsBailey’s Irish Cream Liqueur
Decorations
¼cuplight cocoa candy melts
gold sprinkles
shamrock sprinkles
Equipment
3piping bags
1large star piping tip
shamrock cupcake liners
Instructions
Guinness Chocolate Cupcakes
Preheat the oven to 350 F. Line muffin pan with cupcake liners. Set aside.
In a medium bowl, combine the flour, sugar, baking soda, and salt. Set aside.
In a medium saucepan, heat the stout and butter over medium heat until melted. Add the cocoa powder and whisk until smooth. Remove from the heat and allow to cool slightly.
In a large bowl, beat the egg and sour cream until combined. Add the stout-butter mixture and beat until combined.
Add the flour mixture and beat on low speed until combined.
Divide batter into prepared muffin pan, filling about ⅔ - ¾ full.
Bake for 15-17 minutes or until a toothpick inserted in the center comes out clean.
Cool for 5 minutes in the pan before transferring to a wire rack to cool completely.
Baileys Ganache
Place the chocolate pieces in a heatsafe bowl.
In a small saucepan, heat the cream until it’s just about to boil.
Pour cream over the chocolate pieces and let sit for 1-2 minutes.
Stir gently until smooth.
Add the butter and the Baileys and stir until well incorporated.
Let cool until thick and transfer to a piping bag.
Baileys Frosting
In a large bowl, beat the butter until fluffy, 2-3 minutes.
Add the sugar and beat on low until incorporated.
Mix in the Baileys and beat on medium-high until fluffy.
Transfer to a piping bag fitted with a large star tip.
Chocolate Mickey Heads
Place a piece of parchment paper or wax paper on a baking sheet.
Place the chocolate candy melts in a disposable piping bag.
Melt in the microwave, agitating the bag every 30 seconds.
Pipe Mickey shaped heads onto the parchment or wax paper lined baking sheet.
Place in the refrigerator to set, about 5-10 minutes.
Assembly
Cut out the centers of the cupcakes using an apple corer.
Pipe the Bailey’s ganache into the center of each cupcake.
Pipe a swirl of frosting onto the tops of each cupcake.
Sprinkle with gold sprinkles. Add a few shamrock sprinkles and a chocolate Mickey head.