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Category: Cupcakes
Prep Time: Cook Time: Total Time:
Cake:
1 box dark chocolate cake mix
1 (12 oz) Guinness Extra Stout
1/2 cup vegetable oil
3 eggs
3/4 cup mini-chocolate chips
Filling:
3/4 cup heavy whipping cream
8 oz chocolate chips
4-5 tbsp Jameson’s Irish Whiskey
Frosting:
1 (8 oz) pkg cream cheese, at room temperature
4 oz butter, at room temperature
3 cups confectioners sugar, sifted
3 tbsp Irish Cream
Preheat oven to 350. Line pant with cupcake liners.
Place cake mix, Guinness, oil and eggs into a large bowl and mix together. Fold the chocolate chips into the batter. Fill cupcake liners 1/2 full. Bake 18-22 minutes or until cupcakes spring back when lightly pressed with finger. Cool on racks.
Place the cream in a small heavy saucepan over medium heat. Bring to a boil, stirring constantly. Place the chocolate chips into a stainless steel mixing bowl. Remove the cream from the heat and pour it over the chocolate. Stir with a wooden spoon until the chocolate has melted. Add the whiskey and stir. Let sit at room temperature for 1 hour or chill for 20 to 30 minutes so it thickens into a spreadable consistency.
Place cream cheese and butter in large mixing bowl. Blend until combined. Add the confectioners sugar, a little at a time, blending with the mixer on low speed until the sugar is well incorporated. Add the Irish Cream and beat until fluffy.
Core the centers of the cupcakes. Spoon the ganache into the center filling to top. 6 Frost the cupcakes and sprinkle with a green sugar, if desired.
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CHOCOLATE GUINESS STOUT CUPCAKE FILLED WITH IRISH WHISKEY GANACHE AND TOPPED WITH IRISH CREAM CHEESE FROSTING
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Category: Cupcakes
Prep Time: Cook Time: Total Time:
Cake:
1 box dark chocolate cake mix
1 (12 oz) Guinness Extra Stout
1/2 cup vegetable oil
3 eggs
3/4 cup mini-chocolate chips
Filling:
3/4 cup heavy whipping cream
8 oz chocolate chips
4-5 tbsp Jameson’s Irish Whiskey
Frosting:
1 (8 oz) pkg cream cheese, at room temperature
4 oz butter, at room temperature
3 cups confectioners sugar, sifted
3 tbsp Irish Cream
Preheat oven to 350. Line pant with cupcake liners.
Place cake mix, Guinness, oil and eggs into a large bowl and mix together. Fold the chocolate chips into the batter. Fill cupcake liners 1/2 full. Bake 18-22 minutes or until cupcakes spring back when lightly pressed with finger. Cool on racks.
Place the cream in a small heavy saucepan over medium heat. Bring to a boil, stirring constantly. Place the chocolate chips into a stainless steel mixing bowl. Remove the cream from the heat and pour it over the chocolate. Stir with a wooden spoon until the chocolate has melted. Add the whiskey and stir. Let sit at room temperature for 1 hour or chill for 20 to 30 minutes so it thickens into a spreadable consistency.
Place cream cheese and butter in large mixing bowl. Blend until combined. Add the confectioners sugar, a little at a time, blending with the mixer on low speed until the sugar is well incorporated. Add the Irish Cream and beat until fluffy.
Core the centers of the cupcakes. Spoon the ganache into the center filling to top. 6 Frost the cupcakes and sprinkle with a green sugar, if desired.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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