These Irish Chocolate Cupcakes with Baileys Whipped Cream feature the boozy flavors of the classic cocktail shot! Guinness, Jameson, and Baileys: these are so good!
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These Irish Chocolate Cupcakes with Baileys Whipped Cream are positively mouthwatering! These cupcakes feature three classic Irish alcoholic beverages: Guinness Stout beer, Jameson Irish whiskey, and Baileys Irish Cream! Read on to learn how each one is used in these tantalizing cupcakes!
Recipe Background
The three Irish adult beverages that are used in this recipe are those that make up a classic “Irish themed” shot.
In my research, I found that the term “Irish car bomb” is actually wildly offensive to the Irish and British. It represents a number of car bombings that occurred during the 30 year Northern Ireland conflict, which spurred violence in the country. Many bars in Ireland and Britain will actually refuse to serve this beverage, due to its offensive and disrespectful nature. That said, I did not name my recipe after this drink!
How To Make Irish Chocolate Cupcakes with Baileys Whipped Cream
There are three components that make up this delicious cupcake recipe:
- Fluffy dark chocolate cupcakes that feature Guinness Stout beer in the batter
- A rich and velvety chocolate ganache filling that is spiked with Jameson Irish whiskey
- The lightest whipped cream frosting which is flavored with creamy and decadent Baileys Irish cream
After the cupcakes are bake and cooled, a paring knife is used to remove the center of the cupcake, which will serve as a cozy bed for the whiskey spiked chocolate ganache. There than piped with a light and airy Bailey’s whipped cream frosting, and finished with a light dusting of cocoa powder. Stunning!
Tools To Make Irish Chocolate Cupcakes with Baileys Whipped Cream
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Irish Chocolate Cupcakes with Baileys Whipped Cream
Ingredients
For the Chocolate Guinness Cupcakes
- 12- oz bottle Guinness Extra Stout
- 1 cup all-purpose flour
- 1/2 cup unsweetened natural cocoa powder
- 3/4 tsp baking soda
- 1/2 tsp salt
- 1/2 cup vegetable or canola oil
- 1 cup packed light brown sugar
- 2 large eggs at room temperature
- 3/4 cup full fat greek yogurt at room temperature
- 2 teaspoons pure vanilla extract
For the Baileys Whipped Cream :
- 2 cups heavy whipping cream very cold
- 1/2 cup powdered sugar
- 1/4 cup Baileys Irish cream very cold
- 2 tsp unflavored gelatin
- 2 Tbsp water
For the Jameson Ganache:
- 2 cups semisweet chocolate chips
- ⅔ cup cream
- 2 tbsp butter
- I Tbsp Jameson Irish Whiskey
Instructions
- Add Guinness to a small saucepan set over medium heat. Heat Guinness until it is reduced to about 1/2 cup. Set aside and allow to cool.
- Preheat the oven to 350°.
- Add cupcake liners to a muffin pan - note that this recipe makes 16 cupcakes.
- Whisk the flour, cocoa powder, baking soda, and salt together in a medium bowl until combined.
- In a large bowl, whisk the oil, brown sugar, eggs, greek yogurt, and vanilla together until completely smooth. Pour the wet ingredients into the dry ingredients, add the 1/2 cup reduced Guinness, then whisk until *just* combined. Do not over mix. The batter will be on the thinner side.
- Divide the the batter evenly into the liners. Use a cookie or ice cream scoop to assist in getting an even amount in each liner! Bake for 20 minutes, or until a toothpick inserted in the center comes out clean.
For the Baileys Whipped Cream :
- Meanwhile, make the Baileys Whipped Cream:
- Dissolve gelatin in 2 tablespoons of water as you prepare the other ingredients.
- Place a metal mixing bowl and whisk of a standing mixer into the freezer to chill for 5 minutes. You want them as cold as possible! Add cold heavy cream and Bailey's to the bowl with the powdered sugar. Whip on medium-high until stiff peaks form.
- As you continue to beat the whipped cream, slowly drizzle in liquid dissolved gelatin. Cover and chill until ready to frost.
For the Jameson Ganache:
- Add chocolate chips to a medium bowl.
- Pour whipping cream into a microwave safe glass dish. Microwave in 30 second increments until the cream is hot - it will be melting the chocolate chips. Alternatively, you can get the cream on the stovetop.
- Pour hot whipping cream over the chocolate. Add 2 tablespoons of butter and 1 tablespoon of the Irish whiskey. Allow to sit for 2 minutes.
- Using a fork or a small whisk, mix the ingredients until chocolate chips and butter are completely melted and the mixture is smooth.
To Assemble:
- Use a paring knife to remove the center of each cupcake. You'll want to rev about 1-2 teaspoons of the cupcake, which is where the ganache will go.
- Using a small spoon, add the Jameson Ganache to the center of each cupcake.
- You can either spoon the Bailey's whipped cream on to each cupcake, or transfer it to a piping bag and pipe on to each cupcake.
- Dust with cocoa powder. Keep refrigerated until ready to enjoy!
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