These cupcakes weren't for any particular reason except for my friend sending me some handy tools to make baking easier so we decided to try them out using Smitten Kitchen's Recipe. with some changes of our own. It's basically a chocolate Guinness cupcake, with whiskey ganache filling and Bailey's buttercream frosting. Unfortunately my pictures are a little blurry - oh well.
Okay so here's the batter - something to note is that it seemed to be runnier than other cupcake batters. We thought something might have been measured wrong due to it's low viscosity, but it all worked out in the end
Bakes cupcakes! The do rise some so best not to over fill the cupcake papers
The corer! It looked like it was going to take WAY too much out of the middle, but it was the perfect amount
24 Cupcakes - just like the recipe said
Filling with whiskey ganache with another handy tool.
Note on the ganache we did the following changes: less butter more whiskey, diff chocolate
Ganache Filling
8 ounces semi-sweet chocolate (we used chocolate chips - you don't have to chop it up that way)
2/3 cup heavy cream
1/2 tablespoons butter, room temperature
4 teaspoons Irish whiskey
Frosted cupcakes - we weren't that good at using the icing tool - but we had fun decorating. Some got the ganache mixed into the frosting because we didn't replace any part of the core (because we had already eaten them...)
For the frosting we didn't measure out the powder sugar - we just added it to the stick of butter & Bailey's until we liked the flavor, texture and consistency. I believe we did 3 Bailey's and 1 heavy cream.
~emy
