Guinness cupcakes with a Jameson whiskey ganache center, topped with

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How to Make Guinness Cupcakes. Preheat oven to 350F and line 2 cupcake trays with liners. Combine the stout, butter and cocoa powder over medium heat until smooth. Remove and cool. In a large bowl, stir together the flour, sugar, baking soda and salt. Set aside. In a second bowl, combine the eggs and sour cream.

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Instructions. Make the Cupcakes: Preheat oven to 350 degrees F. Line two standard muffin tins with liners. Place the Guinness and butter in a medium saucepan and bring to a simmer over medium heat. Add the cocoa powder and whisk until the mixture is smooth. Remove from the heat and cool slightly.

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Make the Bailey's frosting: Beat butter, Bailey's and confectioners' sugar until smooth. Core the cupcakes using a cupcake corer or the wide end of a piping tip. Spoon ganache into the cupcakes filling each hole to the brim. Transfer frosting to a piping bag with desired tip. Frost cupcakes and serve.

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Sprinkle nuts in the bottom of the prepared pan. Set aside. In a large bowl, combine the cake mix, pudding mix, whiskey, water, vegetable oil, and eggs. Beat on medium speed for 2 minutes. Pour the batter over the nuts in the pan. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.

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Whiskey Salted Caramel Cupcakes. Preheat oven to 400 degrees. Meanwhile, in a stand mixer, cream together sugars and butter, on medium, for 2-3 minutes. Once butter and sugars are fluffy, add eggs, one at a time, and blend until smooth on your mixer's lowest setting. Next, add vanilla extract, whiskey, and buttermilk.

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1. Start by preheating the oven to 180° C (350° F) . 2. Butter two eight-inch cake tins. Then line them with parchment and butter them again. 3. Mix the raisins and water together in a small saucepan. Bring them to the boil then reduce the heat and leave to simmer for 20 minutes until the liquid starts to thicken.

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Preheat oven to 375°F. Line a cupcake tin with liners, and set aside. In a large bowl, combine the flour, soda, powder, salt and cocoa powder. Whisk together until incorporated. Cream together the eggs, mascarpone, and sugar using a hand mixer or a stand mixer in another bowl.

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For the cupcakes: Pre-heat your oven to 350 degrees F. Line two cupcakes tins with cupcake wrappers. In a medium bowl, whisk together the flour, baking powder, baking soda, salt and cocoa powder. Set aside. Using your stand mixer or hand mixer, cream together the butter and sugar until light and airy.

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Whisk flour, sugar, baking powder, and salt in a large bowl; set aside. Beat together eggs and sour cream in a large mixing bowl. Add the stout-cocoa mixture, mixing to combine. Add the flour mixture and mix together at a slow speed. Scrape the sides and the bottom of the bowl, and mix again for 1 minute.

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Add the icing sugar (350g) and beat it into the butter on a low speed until it is combined. I like to add the sugar a little at a time as it's easier to mix into the butter. Add the whisky (60ml) no more than 1 tsp at a time and beat it into the buttercream mixture (again on a low speed).

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Fill and Decorate the Irish Whiskey Cake. Make the whiskey buttercream by mixing all of the ingredients together in a bowl until a smooth spreading/piping consistency is formed. Using a cake leveler, or large serated knife, place the cake layers, flat side down on the counter and slice off the top to make them even.

Baker's Frosting

For the Cupcakes. Preheat the oven to 350°F. Fill a cupcake pan with cupcake liners and set it aside. Mix the flour, cocoa powder, salt and baking soda together in a bowl. In a stand mixer (or with a hand mixer), cream together the butter and sugar until light and fluffy, about 3 minutes.

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Chocolate Stout Cupcakes. Preheat the oven to 350 degrees F. Line two 12-cup cupcake pan with paper liners. In the bowl of an electric mixer fitted with the paddle attachment, on high speed, beat the butter and two sugars together until light and fluffy, about five minutes. Scrape down the sides and bottom of the bowl.

Guinness cupcakes with a Jameson whiskey ganache center, topped with

Preheat the oven to 350 and line a muffin tin with cupcake liners. Combine the Guinness and the butter, chopped into one-inch chunks, in a large saucepan and heat to melt the butter. Remove from.

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Heat the Guinness and heavy whipping cream just until it begins to boil, then pour it over the chocolate chips. Allow it to sit for 2-3 minutes, then whisk until smooth. Set aside to cool a bit. When the cakes have cooled, make the buttercream frosting. Add the butter to a large mixer bowl and beat until smooth.