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.
Any time of year.
Most people would fill these cupcakes with a Guinness Ganache, and I gave great thought to that, but I am not most people and I personally think Salted Caramel pairs better with the chocolate and Bailey’s Irish Cream flavors. It’s a serious win. Possibly because the Salted Caramel Sauce is THE BEST EVER. But we already talked about that the other day.
The hint of Bailey’s with the salted caramel and the deep, dark chocolate cake…Oh Dear Lord. People write poetry about stuff that isn’t even half this good.
The Bailey’s buttercream is light and fluffy, not too sweet, with a perfect pop of Bailey’s. The Guinness enhances the chocolate flavor and adds an extra lightness to the pound cake recipe that I used, and the caramel brings it all together into one magnificent St. Patty’s Day package of yumminess.
I will warn you that once a year will not be sufficient! Come May you are going to find yourself craving these Irish inspired treats and that is okay. I’ll be right there with you!
Boozy Buttercream fanatics rejoice! Because I have found you your new best friend.
This Bailey’s Buttercream is divine. I mean seriously divine. It took every fiber of my Being not lick the spatula, the bowl, the whisk attachment and the piping bag clean.
I know. My shame has no bounds!
The cake is an adaptation of a pound cake but the Guinness makes it a touch lighter than a traditional pound cake recipe.
The key to getting the caramel to stay as a filling and not disappear into your cake is making sure that it is the right consistency before filling. It should flow like cooling lava, a slow, trudging flow. It should not fall like ribbons or be so hard that it doesn’t flow at all. You also want to make absolutely sure that your cake is 100% cooled.
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