Recipe 14 - Guinness Chocolate Cupcakes with a Salted Caramel Filling

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Guinness Chocolate Cupcakes with Bailey’s Buttercream and Salted Caramel Filling
-Recipe-
Guinness Chocolate Cupcakes with a Salted Caramel Filling topped with a silky Bailey’s Irish Cream Buttercream. I tried to come up with a shorter name; I really did. But nothing else really did them justice.

These. Are. So. Good.
Ingredients

For the Guinness Chocolate Cupcakes:
  • ¾ cup Dutch-processed cocoa powder
  • 6 ounces bittersweet chocolate, chopped fine
  • 1 teaspoon espresso powder
  • ¾ cup Guinness beer
  • 1 cup sour cream at room temperature
  • 1 ¾ cup all-purpose flour
  • 1 teaspoon Kosher salt
  • 1 teaspoon baking soda
  • 12 tablespoons unsalted butter, at room temperature
  • 2 cup packed light brown sugar
  • 1 tablespoon vanilla extract
  • 5 large eggs at room temperature
For the Bailey’s Irish Cream Buttercream:
  • 1 cup butter, room temperature
  • 3 cups powdered sugar
  • 6 tablespoons Bailey’s Irish Cream
  • Salted Caramel Filling
Instructions 
To Make the Cupcakes:
  1. Preheat oven to 325° and line 24 cupcake tins with liners.
  2. Combine cocoa, chocolate and espresso powder in a large bowl. Bring Guinness to just barely boiling in a small saucepan. Pour hot Guinness over chocolate mixture and whisk until completely melted and smooth. Set aside to cool to room temperature.
  3. While the chocolate is cooling, combine flour, salt, and baking soda together in a small bowl and whisk.
  4. When chocolate is cool, whisk in the sour cream.
  5. Beat the butter sugar and vanilla together in a large bowl with an electric mixer on medium speed until pale and fluffy. Beat in the eggs, one at a time, until incorporated. The batter may seem separated and that is okay!
  6. Reduce the mixer speed to low and add the flour mixture in three additions. Alternate flour with chocolate mixture, beginning and ending with flour.
  7. Scoop batter into cupcake liners. Bake until a toothpick comes out with some crumbs still attached; 20-30 minutes.
  8. Let the cupcakes cool completely. 
To Make the Buttercream:
  1. Beat butter until light and fluffy on high speed with an electric mixer.
  2. Slowly add powdered sugar. Continue to beat until well combined.
  3. Add the Bailey’s a tablespoon at a time beating, and scraping the bowl down between each addition. Whip until light and fluffy. If your butter was not completely softened, this will take longer.
  4. Use a rubber spatula to put the frosting in a piping bag fitted with a tip of your choice. Press the buttercream all the way to the bottom of the bag making sure there are no air bubbles. Twist the top opening to ensure you don’t lose any of the deliciousness.
    5. To Assemble the Cupcakes:
  5. Remove the center of the cupcake using a knife, a cupcake corer, or any other small, round object of your imagination. Fill the center with salted caramel. It should be thick like cooling lava. If it is too warm (read: runny) then it will just soak into your cake.
  6. Pipe (or spread) the frosting onto each cupcake. Sprinkle with green sanding sugar if desired!
  7. Store at room temperature for up to 3 days.
For More Instruction In Source>> Guinness Chocolate Cupcakes with a Salted Caramel Filling