Cupcakes

Ingredients

  • ¾ cup unsweetened cocoa powder
  • 2 cups all-purpose flour
  • 1½ tsp. baking soda
  • ¾ tsp. salt
  • 1 cup Guinness (after the foam subsides)
  • ¾ cup Gustare Sweet Butter EV Olive Oil
  • 2 cups sugar
  • 2 large eggs
  • 2/3 cup sour cream

Directions

1

Preheat oven to 350°, line cupcake tins with green cupcake papers and set aside.

2

In a medium bowl, add cocoa powder, flour, baking soda, salt, and whisk to combine.

3

In large bowl (for a hand mixer) or your stand mixer bowl, fitted with paddle attachment, add Guinness, Sweet Butter olive oil, sugar, eggs, sour cream and mix until combined and smooth.

4

Slowly add dry ingredients until blended.

5

Fill prepared muffin tins ¾ full with batter. Bake cupcakes 20-30 minutes or until tester inserted comes out clean. Cool completely on a wire rack. Meanwhile, make the ganache.


Ganache Filling

Ingredients

  • 8 oz bittersweet chocolate chips
  • ⅔ cup light cream
  • 2 tbsp. butter, at room temp
  • 2 tsp. Irish Whiskey

Directions

1

Add chocolate in a medium bowl. In a small saucepan over medium-low heat, bring cream to a simmer, then pour over chocolate. Let it sit for a minute or so and then whisk until smooth. Add butter and whiskey, stir until smooth and set aside to cool. It will become thicker as it cools.

2

Cut a small circle in the center of cooled cupcakes without cutting through, about 2/3 of the way. Fill each center with ganache using a small spool or in a piping bag with tip.


Icing

Ingredients

  • 3 cups confectionary sugar plus more on hand, if needed
  • ½ cup (1 stick) unsalted butter, at room temp
  • 6-8 tbsp. Baileys Irish Cream

Directions

1

In the bowl of a stand mixer (or in a medium bowl using a hand mixer) beat butter until light and fluffy, about 5 minutes. Add sugar a little at a time to combine well. Slowly add Baileys, up to 6-7 tablespoons until smooth. If the icing is thick enough to spread or pipe, you may not need remaining tablespoon. Frost filled cupcakes. Enjoy!

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