Stout Cupcakes with Bailey’s Frosting

Stout Cupcakes with Bailey’s Frosting

 

DESSERT

 

Total Time: 50 mins

Prep Time: 30 mins

Cook Time: 20 mins

Yield: 12 servings

Dish Size: Cupcake Pan

 

INGREDIENTS

 

  • 1 ⅓ cup stout
  • Devil’s Food cake mix + ingredients to prepare
  • 8 ounces white chocolate, chopped
  • ⅔ cup heavy cream
  • 2 tsp whiskey
  • green food dye
  • 3 cups confectioners’ sugar
  • 1 cup unsalted butter, softened
  • 3 Tbsp Bailey’s Irish cream
  • green/white sprinkles or other Irish-themed decorations

 

Directions

 

  1. To make stout cupcakes, prepare as directed on box, using stout instead of water. Cook according to package directions in temp-tations® cupcake pans and set aside to cool completely.
  2. To make whiskey ganache: Place chocolate in a heat-proof bowl. Heat cream in a small pot until it just starts to simmer, then pour over chocolate.
  3. Stir chocolate and cream until completely smooth. Add whiskey and a few drops of food dye and stir until well combined.
  4. Allow ganache to cool until thick but still soft enough that it can be piped.
  5. You can core each cupcake and fill or use a piping bag to fill cupcakes with ganache. 
  6. To make Irish buttercream frosting: Beat butter for a few minutes with a mixer until light and fluffy.
  7. Add confectioners’ sugar and mix until sugar has been incorporated with butter. Add Irish cream and beat for 3 minutes.
  8. If frosting isn’t stiff enough, add more sugar. If frosting needs to be thinned out, add a little milk.
  9. Pipe frosting over cupcakes. Sprinkle Irish-themed sprinkles/decorations over top.