Guinness Chocolate Cupcakes with a Salted Caramel Filling topped with a silky Bailey’s Irish Cream Buttercream. I tried to come up with a shorter name; I really did. But nothing else really did them justice.
These. Are. So. Good.
Any time of year.
Most people would fill these cupcakes with a Guinness Ganache, and I gave great thought to that, but I am not most people and I personally think Salted Caramel pairs better with the chocolate and Bailey’s Irish Cream flavors. It’s a serious win. Possibly because the Salted Caramel Sauce is THE BEST EVER. But we already talked about that the other day.
The hint of Bailey’s with the salted caramel and the deep, dark chocolate cake…Oh Dear Lord. People write poetry about stuff that isn’t even half this good.
The Bailey’s buttercream is light and fluffy, not too sweet, with a perfect pop of Bailey’s. The Guinness enhances the chocolate flavor and adds an extra lightness to the pound cake recipe that I used, and the caramel brings it all together into one magnificent St. Patty’s Day package of yumminess.
I will warn you that once a year will not be sufficient! Come May you are going to find yourself craving these Irish inspired treats and that is okay. I’ll be right there with you!
Boozy Buttercream fanatics rejoice! Because I have found you your new best friend.
This Bailey’s Buttercream is divine. I mean seriously divine. It took every fiber of my Being not lick the spatula, the bowl, the whisk attachment and the piping bag clean.
I know. My shame has no bounds!
The cake is an adaptation of a pound cake but the Guinness makes it a touch lighter than a traditional pound cake recipe.
The key to getting the caramel to stay as a filling and not disappear into your cake is making sure that it is the right consistency before filling. It should flow like cooling lava, a slow, trudging flow. It should not fall like ribbons or be so hard that it doesn’t flow at all. You also want to make absolutely sure that your cake is 100% cooled.
These Guinness Chocolate Cupcakes with Bailey’s Butter Cream and a salted caramel filling are sensational! The Frosting is silky with just the right amount of Bailey’s; the cupcakes are moist and super chocolatey; and the salted caramel filling pulls it all together!
For the Guinness Chocolate Cupcakes:
¾ cup Dutch-processed cocoa powder
6 ounces bittersweet chocolate, chopped fine
1 teaspoon espresso powder
¾ cup Guinness beer
1 cup sour cream at room temperature
1 ¾ cup all-purpose flour
1 teaspoon Kosher salt
1 teaspoon baking soda
12 tablespoons unsalted butter, at room temperature
Preheat oven to 325° and line 24 cupcake tins with liners.
Combine cocoa, chocolate and espresso powder in a large bowl. Bring Guinness to just barely boiling in a small saucepan. Pour hot Guinness over chocolate mixture and whisk until completely melted and smooth. Set aside to cool to room temperature.
While the chocolate is cooling, combine flour, salt, and baking soda together in a small bowl and whisk.
When chocolate is cool, whisk in the sour cream.
Beat the butter sugar and vanilla together in a large bowl with an electric mixer on medium speed until pale and fluffy. Beat in the eggs, one at a time, until incorporated. The batter may seem separated and that is okay!
Reduce the mixer speed to low and add the flour mixture in three additions. Alternate flour with chocolate mixture, beginning and ending with flour.
Scoop batter into cupcake liners. Bake until a toothpick comes out with some crumbs still attached; 20-30 minutes.
Let the cupcakes cool completely.
To Make the Buttercream:
Beat butter until light and fluffy on high speed with an electric mixer.
Slowly add powdered sugar. Continue to beat until well combined.
Add the Bailey’s a tablespoon at a time beating, and scraping the bowl down between each addition. Whip until light and fluffy. If your butter was not completely softened, this will take longer.
Use a rubber spatula to put the frosting in a piping bag fitted with a tip of your choice. Press the buttercream all the way to the bottom of the bag making sure there are no air bubbles. Twist the top opening to ensure you don’t lose any of the deliciousness.
To Assemble the Cupcakes:
Remove the center of the cupcake using a knife, a cupcake corer, or any other small, round object of your imagination. Fill the center with salted caramel. It should be thick like cooling lava. If it is too warm (read: runny) then it will just soak into your cake.
Pipe (or spread) the frosting onto each cupcake. Sprinkle with green sanding sugar if desired!
Store at room temperature for up to 3 days.
I piped the frosting with a Wilton 2D in case you were wondering.
Chocolate Cake adapted from America’s Test Kitchen Rich Chocolate Bundt Cake*.
Buttercream adapted from Food.com Found Via Recipe Girl