Comments on: chocolate whiskey and beer cupcakes

By: Sallie Cowan

Sallie Cowan — Tue, 22 May 2012 15:19:29 +0000

Made these last weekend… Yum! For chocolate ganache: I doubled the amount of Irish Whiskey. For frosting: I doubled the Bailey’s and only used 2 C sugar… if you add it tablespoon by tablespoon it thickens enough to go with much less sugar – pretty darn sweet even at 2 cups. Definitely go with more liquor! :)

By: Nicole in Makiki

Nicole in Makiki — Wed, 16 May 2012 20:10:55 +0000

I made Bailey’s coffee cupcakes with this frosting. Four tablespoons of Bailey’s, no cream: boozy goodness! Adult may enter only. Delicious!

By: Summer

Summer — Wed, 16 May 2012 02:44:31 +0000

Yum! I made these for my husband’s birthday, and they were (are) delicious. I’m not going to lie – I maybe got a little buzzed baking them. First, I had to finish off the $3.50 Pint of Guinness, and then I had to lick my fingers a lot when making the ganache and frosting. Oops!
The cake part perfect, and the Jameson Irish Whiskey gave the ganache great flavor.
Thanks!

By: Dee

Dee — Fri, 04 May 2012 17:13:11 +0000

Can’t wait to make these carbomb capcakes!I am making them for my vendor display for my pet sitting/house sitting business at our local library.Should be interesting for sure!I can’t wait to hear all the comments that people will say about it for sure once they take their first bite.As soon as I get paid I am go into that liquor store and showing them this receipe to show them these ingedients are really for cupcakes!The owners are twins and lets see what they think after I make these for them.They might have to cloase the store up after the first bite!So hopefully people who will fill out my doggie basket will try some and not forget about boarding their dogs with me and heck maybe I’ll get them some more to get more business from them too.Have a nice week guys!Write to yea soon.

By: C H

C H — Tue, 03 Apr 2012 19:48:34 +0000

Baileys Frosting (see Recipe Notes)
3 to 4 cups confections sugar

Sorry I don’t think this was very clear…do we use 3 -or- 4 cups of icing sugar?

Also, if we want more Bailey’s flavouring, how much more do you recommend adding? Would double the Bailey’s be alright (for consistency) or do we have to modify the rest of the ratios (butter, sugar)???

Thanks!!!

By: Jenna

Jenna — Mon, 26 Mar 2012 20:07:26 +0000

This weekend, I made a cake version of this for a friend’s birthday, and my husband said it was the best cake I had ever made.

I doubled the recipe, which made a towering cake with 3 thick 8″ round layers. It was huge and could easily feed 12 or more (depending on how thick you cut the slices). I’d recommend doubling and then 2/3 the recipe for your typical family or dinner party.

The cake layers needed about 35-40 minutes to bake through until a toothpick came out clean – I started checking at 25 minutes just to be safe. I had greased and floured the cake pans, but still had some issues with sticking – in the future, I’ll plan to cut rounds of parchment paper and grease those as well (I think specific instructions for that process are on the chocolate peanut butter cake recipe).

I made the ganache in the amount listed here, with whiskey, and put a thin coating between each layer. If I had doubled the recipe, it would have been too much for the cake, and I would have had to resort to eating the leftovers with a spoon. Perhaps what I’d do if making 2 layers, instead of 3, is to cut each layer into 2 thinner layers, and double the ganache filling.

For the Baileys frosting, I shot for 1 1/2 times the amount listed here. I used about 4 cups confectioners sugar (love the tip about adding it slowly so it’s not grainy and you don’t need as much!), 1 1/2 sticks of butter, and about 5 tablespoons of Baileys. It was a little sweet for me, so I also whipped in about 1/2 to 2/3 cups of sour cream, which I think really made it. This amount of frosting was enough to frost the 3-layer cake but it was a little on the thin side – I’d probably make more for the triple layer cake if I did it again, but it would be the perfect amount for a two-layer version.

By: Betsy

Betsy — Fri, 23 Mar 2012 15:28:22 +0000

Warning: this recipe may cause you to fight with your significant other over the “tasters.” Also, you may want to eat the entire bowl of Bailey’s frosting before the cupcakes are even done. So, use with caution :)

By: ishie

ishie — Mon, 19 Mar 2012 19:20:48 +0000

I’m teaching myself to cook and decided to go early on with this recipe because it looked so darn delicious. They weren’t half as hard as I thought they’d be to make, took them to a St. Patrick’s Day cookout and they were a huge hit! I’m going to make them lots, and already plan for a bailey’s-free batch for my coworkers. Thanks guys!

By: KatieEG

KatieEG — Sat, 17 Mar 2012 18:00:39 +0000

These have turned into our St Paddy’s day tradition – a day that we Clevelanders take very seriously. They are always a huge hit! My only adjustment is a halve the ganache and double the icing, since I always seem to have too much of one and not enough of the other. Four years later, I love this recipe as much as I did the first time!

By: Emily R

Emily R — Sat, 17 Mar 2012 16:42:05 +0000

These cupcakes are amazing! I live in SLC, UT and have had some problems baking cupcakes because of the high altitude (I noticed some previous comments on here did as well) so I have blogged about my experience if anyone is interested, noting the revisions I made for high altitude.

http://justgivemecake.blogspot.com/2012/03/guinness-chocolate-cupcakes.html

Thanks for the awesome recipe, Deb! Love your blog!