Friday, December 30, 2011

ICB Cupcakes

Like Bailey's? Like dark beer? Like cupcakes? Good, you are in the right place. 

This was the first attempt at frosting with tips ever. It is not hard to do!

As I sit staring out at snow swirling around outside I can't help but reminisce about sweet summer softball nights. St. Pete's made it to the finals this year. Being "The Summer of Baking" the boys were my test subjects for many new recipes. They did not seem to mind though! This recipe was the most successful and most requested. They are fairly simple to make and get rave reviews.

ICB Cupcakes
Makes 24 cupcakes

For the Cupcakes:

1 cup dark beer (your husband can drink the rest)
1 cup butter, at room temperature

3/4 cup cocoa powder

2 cups all-purpose flour

2 cups granulated sugar

1 1/2 tsp baking soda

3/4 tsp salt

2 eggs

2/3 cup sour cream

For the Whiskey Ganache Filling:

8 ounces chocolate chips
2/3 cup heavy cream

2 tablespoons butter, at room temperature
2+ teaspoons Jameson whiskey

For the Baileys Frosting:

2 cups butter, at room temperature

5 cups powdered sugar

6+ TBS Baileys Irish Cream

1. To Make the Cupcakes: Preheat oven to 350 degrees F. Line 24 cupcake cups with liners. Bring the beer and butter to a simmer in a medium saucepan over medium heat. Add the cocoa powder and whisk until the mixture is smooth. Cool slightly.
2. Whisk the flour, sugar, baking soda and salt in a large bowl to combine. In a separate bowl or in mixer bowl, beat the eggs and sour cream on medium speed until combined. Add the beer-chocolate mixture to the egg mixture and beat just to combine. Reduce the speed to low, add the flour mixture and beat briefly. Using a rubber spatula, fold the batter until completely combined. Divide the batter among the cupcake liners. Bake until a toothpick inserted into the center comes out clean, about 19 minutes. Cool the cupcakes on a rack.
3. To Make the Whiskey Ganache Filling: Put chocolate chips into a bowl. Heat the cream until simmering and pour it over the chocolate. Let it sit for one minute and then, using a rubber spatula, stir it from the center outward until smooth. Add the butter and whiskey and stir until combined. Taste for desired whiskey taste strength. Let the ganache cool until thick but still soft enough to pipe or scoop into cupcakes.
 4. To Fill the Cupcakes: Using measuring spoon (about 1 tsp size, depending on the desired amount of filling) cut the centers out of the cooled cupcakes, going about two-thirds of the way down. Transfer the ganache to a piping bag with a wide tip and fill the holes in each cupcake to the top or just use the measuring spoon to scoop and fill.
5. To Make the Baileys Frosting: Using the whisk attachment of a stand mixer, whip the butter on medium-high speed for 5 minutes, scraping the sides of the bowl occasionally. Reduce the speed to medium-low and gradually add the powdered sugar until all of it is incorporated. Add the Baileys, increase the speed to medium-high and whip for another 2 to 3 minutes, until it is light and fluffy. Add more Bailey’s if desired but them more sugar, too)
6. Using your favorite decorating tip, or knife, frost the cupcakes. Store the cupcakes in an airtight container.

This was my first and last time using this two-tier cupcake carrier. They smushed the frosting and then broke when Rich tried to unbend it.

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