Corned Beef and Cupcakes
I admit I’m not one of those all gung ho St. Patrick’s day people but I do appreciate the chance to make food in honor of this holiday. We always have the traditional corned beef, slow cooked in Guinness and brown sugar.
I love me some corned beef.
This year I found an absolutely to die for cupcake recipe that I tweaked just a little and O. M. G. it was probably the best thing I’ve ever made. I’m not the only one who thought that either. Last years wasn’t too shabby either.
They were chocolaty goodness with a too die for chocolate ganache, which I’d never made before.
It looked amazing.
See it glisten.
And was probably the best thing I’ve ever tasted. It was so unbelievably rich and creamy.
The most challenging part of this whole process was getting the ganache in the cupcake. I’ve never done anything that fancy before. I’m sure there are gadgets out there that make it easy, but I just took a knife and cut a small square in the middle and dug out some of the cupcakes to form a hole. Those centerpieces of cupcake were super moist to eat.
Guinness Cupcakes with Chocolate Ganache 2015-03-15 20:28:09 Yields 24
Write a review
Save Recipe Print Ingredients Cupcakes 1 c. butter 1 c. Guinness 1 c. brown sugar 1 tsp salt 2 c. flour 1 c. white sugar 1 1/4 tsp baked soda 2 eggs 1/2 c. greek yogurt Ganache 8 oz bitter chocolate chips 4 oz heavy cream Frosting 1/2 c. butter 4 c. powdered sugar 1 pinch salt 3 tbsp Godiva white chocolate liquer (or any flavor liquer you like)
Instructions Cupcakes Pre-heat oven to 350 degrees and line cupcakes tins with liners. In a medium saucepan heat to simmer: Guinness, cocoa, butter, and brown sugar. In a large bowl, sift together salt, flour, white sugar and baking soda. Add the cooled Guinness mixture and beat on medium for 1 minute. Add eggs and sour cream and beat on medium for 2 minutes or until smooth. Pour batter evenly into cups and bake 20-25 minutes. Let cool and then cut small squares in the tops and clear out a small hole for the ganache. Ganache Heat the cream to boil in a small saucepan. Take off heat and add the chocolate chips. Stir until chips are melted. Cool for a few minutes and then spoon into the cupcake holes. Hope there is enough left for you to eat by the spoonful. Frosting Cream butter until very light and fluffy. Add salt, and slowly add confectioners sugar keeping mixer on the lowest speed. Add the liqueur until it becomes the consistency of frosting.
Laina Turner http://www.lainaturner.com/
Enjoy!
The post Corned Beef and Cupcakes appeared first on Laina Turner.
