Stout Cupcakes with a Whiskey Ganache Filling and Baileys Infused Butter-Cream
  • 1 1/3 cup Stout Preferably Guinness
  • Devils Food Cake Mix + Ingredients to Prepare
  • 8 oz bittersweet chocolate chopped
  • 2/3 cups heavy cream
  • 2 tsp Whiskey Preferably Jamieson
  • Green Food Dye
  • 3 cups Icing Sugar
  • 1 Cup Unsalted Butter Softened
  • 3 Tbsp Irish Cream Preferably Baileys
  1. To Make Stout Cupcakes, prepare as directed on Box, swapping water for the Stout. Set aside and allow to completely cool.
To Make Whiskey Ganache
  1. Place chocolate in a heat proof bowl.
  2. Heat the cream in a small pot until it just starts simmering then pour over the chocolate.
  3. Stir the chocolate and cream until completely smooth.
  4. Add the Whiskey and few drops of food dye, stir until well combined.
  5. Allow the ganache to cool until thick but still soft enough that it can be piped.
  6. You can each core the cupcakes and fill or use a piping bag to fill the cupcakes with the ganache.
To Make Irish ButterCream
  1. Beat butter for a few minutes with a mixer until light and fluffy.
  2. Add powdered sugar and mix until the sugar has been incorporated with the butter.
  3. Add the Irish Cream and beat for 3 minutes.
  4. If your frosting isn't stiff enough, add more sugar. If your frosting needs to be thinned out, add a little milk.
  5. Pipe frosting over cupcakes.