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For cake:

  • ‍½ cup Guinness Stout (if you want to skip the beer, use any rich chocolate cake mix recipe instead)
  • ½ cup unsalted butter, room temperature
  • ¼ cup plus 2 tbsp. cocoa powder
  • 1 cup all-purpose flour
  • 1 cup granulated sugar
  • ¾ tsp. plus 1⁄3 tsp. salt
  • 1 egg
  • 1⁄3 cup sour cream

For buttercream frosting:

  • ‍½ cup vegetable shortening
  • 1 stick butter, softened
  • 1 tsp. vanilla extract
  • 4 cups sifted confectioner’s powdered sugar (approximately 1 pound)
  • 2 tbsp. Bailey’s Irish Cream (critical ingredient for taste)
  • 1 tsp. milk

Oh-My-Ganache Cupcakes

Nothing says dessert heaven quite like a cupcake that includes dark chocolate, Guinness Stout beer, Baileys Irish Cream, and not one but two layers of decadent frosting, one buttercream and one chocolate ganache.

How to Make

For cake:

1. Heat the oven to 350 degrees and line 12 cupcake cups with liners.

2. In a saucepan set over medium heat, bring the Guinness and butter to a simmer. Add the cocoa powder and whisk until the mixture is smooth. Allow Guinness mixture to cool a little, while you whisk the flour, sugar, baking soda, and salt in a large bowl to combine.

3. Using an electric mixer, beat the eggs and sour cream on medium speed until combined. Add the Guinness-chocolate mixture and egg mixture until just combined. Reduce speed to low, add flour mixture, and beat briefly. Using a rubber spatula, fold the batter until completely combined.

4. Divide batter into the 12 liners. Bake for 17‑18 minutes, or until a toothpick comes out clean. Allow cupcakes to cool completely.

For ganache:

1. In a saucepan over medium heat, melt together butter and baking chocolate. Whisk in heavy cream until mixture thickens. Set off to the side to let cool slightly.

2. Once ganache is cooled down a bit, dip the tops of each cupcake into the ganache. Smooth with a knife if desired.

3. Let ganache cool and harden completely before adding the layer of buttercream frosting on top.

For buttercream frosting:

1. In a large bowl, cream together shortening and butter with an electric mixer. Add vanilla and combine.

2. Gradually add powdered sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar is mixed in, icing will appear dry.

3. Add Bailey’s and milk. Beat on medium speed until light and fluffy. Keep covered with a damp cloth until ready to use. Pipe the icing on top of the ganache layer.

Chelsi Fisher