AuthorHeather WallaceCategorycupcakes & muffinsDifficultyIntermediateA triple Irish threat in cupcake form...so Irish you may have an Irish accent after eating one!
Moist and delicious this chocolate stout cake is topped with a caramel Irish whiskey swiss meringue buttercream swirled with white chocolate Irish cream!
The flavors go so well together it can only give you good luck!
The cake is so moist and gets better the day after you've made them, the flavors enhance and become something that you have to give your whole attention to!
I made these for my husband to take to work to share but quickly came to regret not keeping more for us at home...although that may have been a good thing so we didn't end up eating them all ourselves...
Preheat oven to 325°
Line the cupcake pan with cupcake liners.
In a small saucepan add 1″ of water and gently simmer. Place a heat-safe bowl on top of the pot, ensuring the bottom doesn’t touch the water. Add 2 ounces of chopped bittersweet chocolate to the bowl and occasionally stir until melted. Remove from heat and let cool slightly.
Whisk in 3/4 cup of canola oil and 1 cup of sugar until smooth and then add 1 1/2 teaspoons of vanilla extract and 1 large egg.
In a separate bowl sift together 2 cups of all-purpose flour, 1/2 cup of dark cocoa powder, 1 tablespoon of baking soda, and 3/4 teaspoon of salt.
Add half of the dry ingredients to the chocolate mixture along with 1/2 cup of stout and 1/2 cup of buttermilk; whisk until smooth.
Add remaining dry ingredients, another 1/2 cup of buttermilk, and 1/2 cup of stout, and continue whisking until smooth.
Fill each cupcake mold about 2/3 full.
Bake for about 18 to 21 Minutes, or until a toothpick inserted in the center of the cupcake comes out with only a few moist crumbs.
Let the cupcakes cool for 10 Minutes before removing them from the pan. Cool completely.
In a large metal mixing bowl combine 1 cup of sugar and 6 room-temperature egg whites, and place over simmering water.
Whisk constantly until the sugar melts and the mixture is very thin and warm about 10 Minutes.
Remove the bowl from heat and transfer the egg whites to an electric mixer bowl and whisk on high speed until stiff peaks form about 5 Minutes.
Reduce speed to low and continue to beat until cool, about 15 Minutes.
Meanwhile, place 2 ounces of white chocolate in a bowl over simmering water and stir occasionally until melted.
Set aside to cool.
Cut 4 sticks of soft but cool butter into 1/2-inch pieces, and beat into egg whites on low speed. The mixture may curdle before coming together.
Remove half of the frosting into a separate bowl and set aside.
With one-half of the batter still in the mixer gradually beat in the melted and cooled white chocolate.
Slowly stir in 2 tablespoons of Irish Cream Liqueur, scraping the sides to incorporate.
Remove the Irish Cream frosting into a clean bowl and set aside.
Place reserved plain frosting into the mixing bowl and whisk in 3 tablespoons of caramel sauce, 1/2 teaspoon of espresso powder (not instant coffee), and 1 1/2 tablespoons of Irish Whiskey for 2 Minutes or until well combined.
Fit a piping bag with a large star tip, fill one side with Irish Cream frosting and carefully fill the other side with caramel whiskey frosting trying not to mix the two flavors together.
Snip the tip of the piping bag (or ziplock bag if you don't have piping bags) and carefully pipe onto cupcakes in a swirl motion.
Chill cupcakes in fridge until frosting is firm, about 60 Minutes.
Ingredients
Directions
Preheat oven to 325°
Line the cupcake pan with cupcake liners.
In a small saucepan add 1″ of water and gently simmer. Place a heat-safe bowl on top of the pot, ensuring the bottom doesn’t touch the water. Add 2 ounces of chopped bittersweet chocolate to the bowl and occasionally stir until melted. Remove from heat and let cool slightly.
Whisk in 3/4 cup of canola oil and 1 cup of sugar until smooth and then add 1 1/2 teaspoons of vanilla extract and 1 large egg.
In a separate bowl sift together 2 cups of all-purpose flour, 1/2 cup of dark cocoa powder, 1 tablespoon of baking soda, and 3/4 teaspoon of salt.
Add half of the dry ingredients to the chocolate mixture along with 1/2 cup of stout and 1/2 cup of buttermilk; whisk until smooth.
Add remaining dry ingredients, another 1/2 cup of buttermilk, and 1/2 cup of stout, and continue whisking until smooth.
Fill each cupcake mold about 2/3 full.
Bake for about 18 to 21 Minutes, or until a toothpick inserted in the center of the cupcake comes out with only a few moist crumbs.
Let the cupcakes cool for 10 Minutes before removing them from the pan. Cool completely.
In a large metal mixing bowl combine 1 cup of sugar and 6 room-temperature egg whites, and place over simmering water.
Whisk constantly until the sugar melts and the mixture is very thin and warm about 10 Minutes.
Remove the bowl from heat and transfer the egg whites to an electric mixer bowl and whisk on high speed until stiff peaks form about 5 Minutes.
Reduce speed to low and continue to beat until cool, about 15 Minutes.
Meanwhile, place 2 ounces of white chocolate in a bowl over simmering water and stir occasionally until melted.
Set aside to cool.
Cut 4 sticks of soft but cool butter into 1/2-inch pieces, and beat into egg whites on low speed. The mixture may curdle before coming together.
Remove half of the frosting into a separate bowl and set aside.
With one-half of the batter still in the mixer gradually beat in the melted and cooled white chocolate.
Slowly stir in 2 tablespoons of Irish Cream Liqueur, scraping the sides to incorporate.
Remove the Irish Cream frosting into a clean bowl and set aside.
Place reserved plain frosting into the mixing bowl and whisk in 3 tablespoons of caramel sauce, 1/2 teaspoon of espresso powder (not instant coffee), and 1 1/2 tablespoons of Irish Whiskey for 2 Minutes or until well combined.
Fit a piping bag with a large star tip, fill one side with Irish Cream frosting and carefully fill the other side with caramel whiskey frosting trying not to mix the two flavors together.
Snip the tip of the piping bag (or ziplock bag if you don't have piping bags) and carefully pipe onto cupcakes in a swirl motion.
Chill cupcakes in fridge until frosting is firm, about 60 Minutes.