This recipe is for all of my Twitter friends out there who were oooh'ing and aaahh'ing over this weekend's Super Bowl baking photos! Well, like I promised, here is the recipe that you all need to try ASAP. I could tell by my empty cupcake tray after the Super Bowl that everyone just hated them! ;)
Well it all started when Adam's sister, Meredith, gave me the perfect Christmas present... large bakery-style frosting tips! She knows me too well! So needless to say I've been dying to use them since I unwrapped these little gems!
Thanks, Mere! xoI was pretty nervous when I started this recipe for several reasons...
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1) New recipes.
Both the cupcake and buttercream recipes I had never tried before.
2) I've never made ganache.
Doesn't it just sound fancy? Ganache. Woah.
I did not go to culinary school, so something that sounds this fancy just seems hard.
3) I'm not a cupcake baker.
I typically stick to cookies (my specialty), so I think the idea of filled cupcakes was twice as terrifying
_____________________________________...but I've learned that cupcakes recipes are easy, ganache sounds fancy but is totally doable, and apparently I am a cupcake baker! Now I want to experiment even more with these things!!
{ Guiness Double Chocolate Ganache-Filled Cupcakes }
Adapted from Brown Eyed Baker's Irish Car Bomb Cupcakes
{ Footballs = piped melted chocolate! }Ingredients:- 1 cup Guinness stout
- 1 cup unsalted butter, at room temperature
- 3/4 cup Dutch-process cocoa powder
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 1/2 teaspoons baking soda
- 3/4 teaspoons salt
- 2 eggs
- 2/3 cup sour cream
Ganache Filling:- 8 ounces bittersweet chocolate
- 2/3 cup heavy cream
- 2 tablespoons butter, at room temperature
Buttercream:-
Magnolia Bakery Vanilla Buttercream Recipe______________________________________Cupcakes:1. Preheat oven to 350 degrees F. and line 24 cupcake cups with liners.
2. Bring the Guinness and butter to a simmer in a heavy, medium saucepan over medium heat. Add the cocoa powder and whisk until the mixture is smooth. Cool slightly.
2. Whisk the flour, sugar, baking soda and salt in a large bowl to combine. Using an electric mixer, beat the eggs and sour cream on medium speed until combined.
3. Add the Guinness-chocolate mixture to the egg mixture and beat just to combine.
4. Reduce the speed to low, add the flour mixture and beat briefly. Using a rubber spatula, fold the batter until completely combined.
5. Pour 2/3 full into cupcake liners and bake about 17 minutes. Toothpick inserted into the center should come out clean. Cool the cupcakes on a rack.
Ganache:1. Finely chop the chocolate and transfer it to a heatproof bowl.
2. Heat the cream until simmering on stove and pour it over the chocolate.
3. Let it sit for one minute and then, using a rubber spatula, stir it from the center outward until smooth.
4. Add the butter and stir until combined. Let the ganache cool until thick but still soft enough to be piped.
How to Fill:1) Using the bottom of a large decorating tip, cut the centers out of the cooled cupcakes, going about two-thirds of the way down.
2) Transfer the ganache to a piping back with a wide tip and fill the holes in each cupcake to the top.
{ Filling photo via Brown Eyed Baker }Frost Cupcakes:Whip up a batch of the
Magnolia Bakery Vanilla Buttercream (in the
Meg Cooks section) that I used, or top with any favorite frosting recipe! Instant hit!
_____________________________________________...and voila! Such a tasty, decadent recipe! The cake part is super moist and delicious, the ganache is smooth, and the buttercream adds the perfect flavor combo to this delight!
this recipe would be great for Valentine's Day, and super rich if topped with a chocolate buttercream!
Think about it...Bon Appetit!
