Guinness and Irish Cream Cupcakes

Its the big game. The Superbowl. The one day a year where people want to watch the commercials! Ha! The Superbowl, for me, is not all about football. Although, I do watch the game and cheer for either my team or the underdog. Its about celebrating with friends and family, gathering around a BIG TV with friends, food, beer, and conversation.

This year, I wanted to bring something extra special to the party and because I had no alliance to either the Patriots or the Giants, I wanted to bring an impartial cupcake--so you will not see red-blue or blue-red cupcakes. Instead, I brought a beer themed cupcake. What better beer to pair with chocolate than Guinness! Today I share, Guinness and Irish Cream Cupcakes with a St. Brendan's Ganache, St. Brendan's Buttercream Frosting and Chocolate Covered Almond Footballs. Usually a St. Patrick's Day treat, with the addition of cute little footballs, Guinness cupcakes are perfect for Superbowl festivities. 


Now some of you might be thinking, Irish cream, why not Bailey's? While I do like Bailey's, I like the smooth taste of St. Brendan's far better than its counterpart. In a side by side comparison, the smell and taste of St. Brendan's won me over. Feel free to substitute Bailey's in this recipe if you do not agree.


This recipe is adapted from Annie's Eats Guinness Bailey's Cupcakes. Excessive evaporation of water at high altitudes lead to a high concentration of sugar which weakens structure of the cake. Therefore, decrease the sugar by 1/4 cup. Also, with the high fat content in this recipe and the acidity of the sour cream, that is the only change necessary. You will find the batter to be of a brownie-like texture when prepared.


Guinness Cupcakes
adapted from Annie's Eats Guinness Bailey's Cupcakes
preheat oven 350 degrees

1 cup Guinness
1 cup unsalted butter
3/4 cup dutch processed cocoa powder
12.25 oz all-purpose flour
1 3/4 cups sugar
1 1/2 tsp baking soda
3/4 tsp salt
2 large eggs
2/3 cup sour cream

1. Combine the stout and butter in a medium saucepan over medium heat.  Add the cocoa powder and whisk until smooth.  Remove from the heat and allow to cool.
2. In a large mixing bowl, combine the flour, sugar, baking soda and salt.  In the bowl of an electric mixer fitted with the paddle attachment, beat together the eggs and sour cream to blend.  Add the stout-butter mixture and beat just to combine.  
3. Mix in the dry ingredients with a wooden spoon just until incorporated.
4. Fill liners to 3/4 full.

Makes 24 cupcakes. Bake for 15 minutes or until tester comes out clean. Set aside to cool.

Irish Cream Ganache
8 oz. dark chocolate

2/3 cup heavy cream

2 tbsp butter, at room temperature

2 tbsp St. Brennan's Irish cream

1. Heat the cream in a small saucepan until simmering, then pour it over the chocolate. 
2. Let sit for one minute and then whisk until smooth. If the chocolate is not completely melted, place the bowl over a double boiler or give it a very short burst in the microwave (10 seconds). 
3. Add the butter and Irish cream and stir until combined.
4. Set aside to cool.

Core cupcakes and fill with ganache. This cupcake corer is amazing! Insert into cupcake, twist while pulling out of cupcake. Fill ganache with spoon. Use corer to push core back in, top with more ganache. Yum!

Irish Cream Buttercream
1 cup unsalted butter, softened
3 1/2 cups powdered sugar
1/2 tsp salt
1 tsp vanilla extract
3 tbsp St. Brennan's Irish cream

1. In the bowl of a stand mixer fitted with the whisk attachment, cream softened butter, salt, and vanilla. Mix well.
2. Add powdered sugar 1 cup at a time alternating with liquids. Add more cream or powdered sugar to achieve desired consistency.
3. Fill pastry bag with large tip and frost cupcakes.

Chocolate Covered Almond Footballs 
idea
1/4 cup white chocolate bark
24 dark chocolate covered almonds

1. Melt bark in microwave following directions on package. No more than 10 seconds bursts; stirring in between until melted.
2. Add to plastic bag with edge cut at angle for piping. 
3. Pipe unto almonds in the shape of football cross stitching.

Guinness and Irish Cream Cupcakes have definite Guinness notes, but no one will be able to pick it out. It presents itself as a subtle, yet distinctive taste that is hard to pinpoint. The ganache is to die for, a must for this cupcake! The buttercream is also very tasty. All and all, one of my favorites.