When I saw this recipe for mini-cupcakes, it looked too good not to try! My cupcakes have a few variations on this original recipe, but the ingredients are the same. I made them both for Christmas and for a cocktail party hosted by my friend Janice. This cupcake has a chocolate Guinness base covered by chocolate ganache and then topped with Bailey's frosting. I have to admit, it might be one of my new favorites!
The recipe calls for one cup of Guinness (feel free to drink the rest!) which is simmered on the stove with butter.
Cocoa powder is added to the Guinness/butter mixture and brought to a simmer. This smells absolutely divine!
While the stovetop mixture is simmering, the sour cream and eggs are combined in the mixer. Sour cream keeps the cupcake light, fluffy, and moist.
After the chocolate mixture has cooled, it's added to the sour cream and eggs mixture.
The mixture is then folded into the dry ingredients by hand until just combined.
These mini-cupcakes are filled half way, leaving room for the ganache, and baked for 20 minutes.
The bittersweet chocolate ganache topping is cooked over the stove top until smooth.
Then, the ganache is spooned over the entire top of the cupcake.
Bailey's buttercream frosting is absolutely delicious! This frosting must be generously whipped in order to make it smooth.
The result is three layers of amazing flavor! You get a little bit of each flavor in each bite. Because these are mini-cupcakes, you are not overwhelmed by the rich ingredients and can enjoy every delicious bite.