For those of you who may be new to following my blog, you may have had the misfortune of missing my recipe for Chocolate Guinness Cupcakes with chocolate ganache and Bailey’s buttercream frosting. DEE-LISH-OUS!!! Here is the link so that you can easily get to the recipe because I know that you are craving them RIGHT NOW 😛 I am recycling this recipe and updating it for a treat that I recently baked. And when I say recently, I mean a few months ago. My slightly OCD brain MUST post recipes in the order that I bake or cook them. My mind gets too overwhelmed when I try to think of how else I would be able to post my recipes in an organized fashion, rather than chaos. How do you choose which recipes to post and in which order you post them? I pick the best of the bunch and go from there, in chronological order of course.
I found the new inspiration for these delicious cupcakes on CakeSpy. When I baked these new ones, I used the cupcake recipe that was included. In my opinion, the recipe that’s linked to my blog up above is a better recipe for Guinness cupcakes. Hence the reason for including it and suggesting that you use it too! Follow the link above to the recipe for Chocolate Guinness cupcakes. Bake those, and follow these next steps. You won’t be disappointed 🙂
After baking the Guinness cupcakes, make the Guinness Glaze and then top them with the chocolate covered potato chips (if you don’t eat them all beforehand that is).
8 oz. cream cheese
1 & 1/4 cup confectioner’s sugar
1/3 cup Guinness Draught
Whip the cream cheese until smooth. Sift the sugar into the cream cheese and beat until mixed. Add the Guinness and beat until smooth. Spread on cupcakes with a flat spatula.
Chocolate Covered Potato Chips
1/2 lb milk chocolate chips
4 cups ridged potato chips (I used Lay’s)
Put 3/4 of the chocolate in a heat proof bowl and place over the top of a pan of simmering water (what we call a makeshift double boiler). Heat and stir occasionally until the chocolate starts melting. Keep stirring until smooth. Remove from heat and add the rest of the chocolate chips. Stir until completely melted. Dip the potato chips into the chocolate one at a time, covering about half of each chip. Place chips on baking sheet covered with wax paper and cool in the fridge until chocolate has solidified again. Once cooled, place each chip on top of a cupcake. If you have extra chips, hooray you have a bonus snack!
The sweet and salty combo is actually amazing and EVERYONE was raving about these. Enjoy 🙂
I love cupcakes. I love chocolate ganache. And I love anything butterscotch. When I saw this recipe while I was following The Cupcakery’s blog, I knew that I had to bake them. They were really yummy. I did not bake the chocolate version because I knew that the golden vanilla cupcakes would taste the best. Golden vanilla cupcakes topped with chocolate ganache and a butterscotch drizzle? A heavenly combination 🙂
Vanilla Cupcakes with Chocolate Butterscotch Ganache
You can use any recipe for vanilla cupcakes – for this recipe I used a butter golden box mix.
Bake cupcakes according to box mix directions or recipe instructions if homemade. Let cupcakes cool completely after baking.
12 oz. package chocolate chips
6 tbsp heavy whipping cream
4 tbsp unsalted butter
Combine cream and butter in a double boiler at a simmer.
Mix in the chocolate chips.
Stir until smooth.
Spread on top of the cooled cupcakes.
Follow the same directions for the chocolate ganache, except use a 12 oz. bag of butterscotch chips instead.
Drizzle over the chocolate ganache.
(recipe adapted from The Cupcakery)
Here is the recipe mentioned in my previous post.
Chocolate Banana Bundt Cake
1 package Betty Crocker Devil’s Food Cake Mix (or choc. cake mix of your choice)
3/4 c. water
1/2 c. vegetable oil
1 c. mashed ripe bananas (about 2)
1/3 c. whipped chocolate frosting
Preheat oven to 350°.
Prepare cake mix as directed on package, decreasing water to 3/4 cup.
Stir in bananas until well mixed.
Pour batter into fluted tube pan and bake for 35-45 minutes.
Cool for 10 minutes and then remove from pan to cool completely on rack.
Heat frosting in microwave (or in a saucepan set over low heat) and stir until smooth.
Drizzle over cake.
This was the first cupcake recipe that I attempted after reading The Cupcakery Blog. I saw it mentioned in a friend’s post on Facebook after she tried baking these. I hadn’t ever been much into reading blogs, but once I saw The Cupcakery, I was hooked! After reading a little bit of the current post, I decided that I would go back to the beginning and try every cupcake recipe that sounded appealing to me, starting at the beginning. The first one that caught my sweet tooth was the Chocolate Guinness Cupcake. Then I saw that it had Bailey’s in it and I started drooling. I love anything with Bailey’s or Kahlua…yum 🙂 I had never attempted a cupcake with so many ingredients and directions, so I was a little nervous making these. It definitely took forever (and made 60 cupcakes!) but believe me – they were DELICIOUS! Everyone that was able to try them told me how yummy they were. This recipe is definitely a keeper if you have the time.
Chocolate Guinness Cupcakes
(makes about 60…you can cut the recipe in half if needed)
2 cups Guinness Extra Stout
2 cups unsalted butter
1.5 cups unsweetened cocoa powder
4 cups all purpose flour
4 cups sugar
1 tbsp baking soda
1.5 tsp salt
4 large eggs
1 1/3 cups sour cream
1 package semi sweet chocolate chips
Preheat oven to 350° F. Line baking pan with cupcake liners.
Bring Guinness and butter to simmer in a large saucepan over medium heat. Do not boil.
Add cocoa powder and wisk until smooth. Let cool for a few minutes.
Whisk flour, sugar, baking soda and salt in a large bowl. Whisk until blended.
Beat eggs and sour cream in another bowl until blended. Use an electric mixer if you have one.
Add the Guinness mixture to the egg mixture and beat until combined.
Add the flour mixture and beat on low until combined.
Gently mix in the chocolate chips.
Spoon the batter into your cupcake tins and bake 17-22 minutes. Let cool completely on wire racks.
12 oz package semi sweet chocolate chips
1/2 cup heavy cream
Combine ingredients in a double boiler. If you don’t have a double boiler you can make one with items that you most likely already have in your kitchen (saucepan and smaller pan). How to make your own double boiler. Continue to mix ingredients over boiling water until smooth and melted. Spread the ganache over the cooled cupcakes and let them harden. To make this process go quicker you can stick the tray in your fridge.
Bailey’s Buttercream Frosting
1 stick unsalted butter – softened
2 3/4 cups powdered sugar
1/2 tsp salt
1 tbsp + 1 tsp milk
1 tsp vanilla extract
1 tbsp lemon juice
2.5 tbsp Bailey’s Irish Cream
Using your electric mixer, cream butter and salt 30 seconds.
Add half of the powdered sugar and the milk and beat again until combined. Scrape the bowl so that it’s all at the bottom.
Add the rest of the powdered sugar, vanilla and lemon juice. Beat until combined. Scrape the bowl again.
Add the Bailey’s and beat on high for 5 minutes or until fluffy.
Stir the frosting before using and pipe or spread onto cupcakes.
Lick your fingers and then ENJOY 🙂