Can has cupcakez?
Some months ago, esmerel pointed me at this recipe for Chocolate Guinness Stout Cupcakes with Chocolate Ganache and Bailey's Buttercream Swirl
The recipe lacked a yield, and it turned out to make *4 dozen* cupcakes. ZOMG cupcakes. I thought that was a serious problem until I tasted one, and then I thought it might not be such a bad thing after all...
Chocolate Guinness Cupcakes
Yield: 2 dozen
------------------------------------------------
Ingredients for Cupcakes, Ganache, and Frosting:
------------------------------------------------
1 cup Guinness Extra Stout (half a can)
1 1/4 cups (2.5 sticks) unsalted butter (divided use)
3/4 cup unsweetened cocoa powder
2 cups all purpose flour
2 cups sugar
1/2 Tbs baking soda (aka 1 1/2 tsp)
1 1/4 tsp salt (divided use)
2 large eggs
2/3 cup sour cream
1 1/2 cup semi-sweet chocolate chips (or 1/2 cup semi-sweet and 1 cup bittersweet) (divided use)
1/4 cup heavy cream
1 1/8 cups powdered sugar
2 tsp whole milk
1/2 tsp vanilla extract
1 1/2 tsp fresh lemon juice
1 - 1 1/2 Tbs Bailey's Irish Cream
---------
Cupcakes:
---------
1 cup Guinness Extra Stout (half a can)
1 cup (2 sticks) unsalted butter
3/4 cup unsweetened cocoa powder*
2 cups all purpose flour
2 cups sugar
1/2 Tbs baking soda (aka 2 tsp)
3/4 tsp salt
2 large eggs
2/3 cup sour cream
1/2 cup semi-sweet chocolate chips** (optional)
* original recipe called for dutch-process; I used scharffen berger natural process and they were fabulous
** original recipe called for mini chocolate chips; bet these would be good if you have them
1. Preheat oven to 350 degrees. Line baking cups with paper liners and set aside. Really use the paper liners; I've successfully used silicone baking cups for every recipe I've tried them in except this one.
2. Whisk flour, sugar, baking soda, and salt together in a large bowl. Set aside.
3. Bring the Guinness and butter to a simmer in a saucepan over medium heat. Do not boil.
4. Add the cocoa powder and whisk until mixture is smooth. Cool slightly.
5. Using an electric mixer, beat eggs and sour cream in another large bowl to blend.
6. Add warm stout-chocolate mixture to egg mixture, slowly at first to let it temper so eggs don't curdle, and beat just to combine.
7. Add flour mixture and beat briefly on low speed.
8. Add chocolate chips and fold to combine with rubber spatula. Batter will be lumpy.
9. Fill muffin cups about 3/4 full (or a bit more).
10. Bake 17-22 minutes. Cupcakes are done with tester inserted into center of cakes comes out clean (unless you hit a chocolate chip).
11. Let cool (original said 10 minutes on a wire rack; I just let them sit on the counter).
12. VERY IMPORTANT: Let the cupcakes cool completely before frosting!
------------------
Chocolate Ganache:
------------------
1 cup semi-sweet or bittersweet chocolate chips*
1/4 cup heavy cream
* I used semi-sweet, but will try ghiradelli bittersweet chocolate chips next time)
Easy way: Combine both ingredients in pyrex cup. Microwave a minute at a time, stirring well after each minute, until chocolate is melted and mixture is smooth. If you have a powerful microwave, use 60 or 70% power. This will produce a slightly less smooth ganache than the double boiler method. However, I am lazy.
Double boiler: Combine both ingredients in a double boulder. Stir frequently over boiling water until chocolate is completely melted and mixture is smooth.
Smooth ganache on completely cooled cupcakes and allow to harden.
--------------------
Baileys Buttercream:
--------------------
1/4 cup (1/2 stick) unsalted butter, softened
1 1/8 cups powdered sugar*
1/4 tsp salt
2 tsp whole milk
1/2 tsp vanilla extract (I am partial to the penzeys double strength vanilla)
1 1/2 tsp fresh lemon juice
1 - 1 1/2 Tbs Bailey's Irish Cream
* original recipe called for 2 3/4 cups; I used less, but this does reduce yield slightly
1. With an electric mixer, cream the butter and salt for about 30 seconds.
2. Add half of the powdered sugar and the milk to the butter and beat again until combined. Scrape down the bowl.
3. Add the remainder of the powdered sugar, vanilla, and lemon juice. Beat until combined. Scrape down the bowl again.
4. Add Bailey's Irish Cream and beat on high speed for 3 minutes. Scrape down bowl. Beat on high speed for 2-3 more minutes or until frosting is fluffy.
5. It is preferable to use the frosting on the same day you make it, but it can keep in the refrigerator for 3 days if tightly wrapped. Make sure and stir the buttercream well before using to get the air bubbles out of the frosting and then pipe onto completely cooled cupcakes.
--------------------------
Alternative to the ganache
--------------------------
(not included in original recipe ingredients)
Next time I'm vaguely considering using this glaze instead of the ganache:
6 oz bittersweet chocolate chips (ghiradelli makes these; or just use finely chopped chocolate)
3 TB unsalted butter
1 1/2 tsp light corn syrup (dark would probably work too since the chocolate flavor is so strong)
3 TB sour cream (room temperature)
Put bittersweet chocolate, butter, and corn syrup in a microwave-safe bowl. Heat in the microwave until melted (no more than 1 minute increments; if you have a high-power microwave, use 60- or 70% power). Once ingredients are melted and mixture is smooth, stir in the sour cream. Immediately spread glaze on the top of the cupcakes.
The recipe lacked a yield, and it turned out to make *4 dozen* cupcakes. ZOMG cupcakes. I thought that was a serious problem until I tasted one, and then I thought it might not be such a bad thing after all...
Chocolate Guinness Cupcakes
Yield: 2 dozen
------------------------------------------------
Ingredients for Cupcakes, Ganache, and Frosting:
------------------------------------------------
1 cup Guinness Extra Stout (half a can)
1 1/4 cups (2.5 sticks) unsalted butter (divided use)
3/4 cup unsweetened cocoa powder
2 cups all purpose flour
2 cups sugar
1/2 Tbs baking soda (aka 1 1/2 tsp)
1 1/4 tsp salt (divided use)
2 large eggs
2/3 cup sour cream
1 1/2 cup semi-sweet chocolate chips (or 1/2 cup semi-sweet and 1 cup bittersweet) (divided use)
1/4 cup heavy cream
1 1/8 cups powdered sugar
2 tsp whole milk
1/2 tsp vanilla extract
1 1/2 tsp fresh lemon juice
1 - 1 1/2 Tbs Bailey's Irish Cream
---------
Cupcakes:
---------
1 cup Guinness Extra Stout (half a can)
1 cup (2 sticks) unsalted butter
3/4 cup unsweetened cocoa powder*
2 cups all purpose flour
2 cups sugar
1/2 Tbs baking soda (aka 2 tsp)
3/4 tsp salt
2 large eggs
2/3 cup sour cream
1/2 cup semi-sweet chocolate chips** (optional)
* original recipe called for dutch-process; I used scharffen berger natural process and they were fabulous
** original recipe called for mini chocolate chips; bet these would be good if you have them
1. Preheat oven to 350 degrees. Line baking cups with paper liners and set aside. Really use the paper liners; I've successfully used silicone baking cups for every recipe I've tried them in except this one.
2. Whisk flour, sugar, baking soda, and salt together in a large bowl. Set aside.
3. Bring the Guinness and butter to a simmer in a saucepan over medium heat. Do not boil.
4. Add the cocoa powder and whisk until mixture is smooth. Cool slightly.
5. Using an electric mixer, beat eggs and sour cream in another large bowl to blend.
6. Add warm stout-chocolate mixture to egg mixture, slowly at first to let it temper so eggs don't curdle, and beat just to combine.
7. Add flour mixture and beat briefly on low speed.
8. Add chocolate chips and fold to combine with rubber spatula. Batter will be lumpy.
9. Fill muffin cups about 3/4 full (or a bit more).
10. Bake 17-22 minutes. Cupcakes are done with tester inserted into center of cakes comes out clean (unless you hit a chocolate chip).
11. Let cool (original said 10 minutes on a wire rack; I just let them sit on the counter).
12. VERY IMPORTANT: Let the cupcakes cool completely before frosting!
------------------
Chocolate Ganache:
------------------
1 cup semi-sweet or bittersweet chocolate chips*
1/4 cup heavy cream
* I used semi-sweet, but will try ghiradelli bittersweet chocolate chips next time)
Easy way: Combine both ingredients in pyrex cup. Microwave a minute at a time, stirring well after each minute, until chocolate is melted and mixture is smooth. If you have a powerful microwave, use 60 or 70% power. This will produce a slightly less smooth ganache than the double boiler method. However, I am lazy.
Double boiler: Combine both ingredients in a double boulder. Stir frequently over boiling water until chocolate is completely melted and mixture is smooth.
Smooth ganache on completely cooled cupcakes and allow to harden.
--------------------
Baileys Buttercream:
--------------------
1/4 cup (1/2 stick) unsalted butter, softened
1 1/8 cups powdered sugar*
1/4 tsp salt
2 tsp whole milk
1/2 tsp vanilla extract (I am partial to the penzeys double strength vanilla)
1 1/2 tsp fresh lemon juice
1 - 1 1/2 Tbs Bailey's Irish Cream
* original recipe called for 2 3/4 cups; I used less, but this does reduce yield slightly
1. With an electric mixer, cream the butter and salt for about 30 seconds.
2. Add half of the powdered sugar and the milk to the butter and beat again until combined. Scrape down the bowl.
3. Add the remainder of the powdered sugar, vanilla, and lemon juice. Beat until combined. Scrape down the bowl again.
4. Add Bailey's Irish Cream and beat on high speed for 3 minutes. Scrape down bowl. Beat on high speed for 2-3 more minutes or until frosting is fluffy.
5. It is preferable to use the frosting on the same day you make it, but it can keep in the refrigerator for 3 days if tightly wrapped. Make sure and stir the buttercream well before using to get the air bubbles out of the frosting and then pipe onto completely cooled cupcakes.
--------------------------
Alternative to the ganache
--------------------------
(not included in original recipe ingredients)
Next time I'm vaguely considering using this glaze instead of the ganache:
6 oz bittersweet chocolate chips (ghiradelli makes these; or just use finely chopped chocolate)
3 TB unsalted butter
1 1/2 tsp light corn syrup (dark would probably work too since the chocolate flavor is so strong)
3 TB sour cream (room temperature)
Put bittersweet chocolate, butter, and corn syrup in a microwave-safe bowl. Heat in the microwave until melted (no more than 1 minute increments; if you have a high-power microwave, use 60- or 70% power). Once ingredients are melted and mixture is smooth, stir in the sour cream. Immediately spread glaze on the top of the cupcakes.