Double Ginger Stout Cupcakes with Irish Cream Frosting
A boozy twist on a classic recipe.
beer, cake, dessert
Nelson Farms Double Ginger Stout Cake Mix
fl oz of any stout beer
Irish Cream liquor
For Whiskey Ganache Filling (Optional)
room temperature butter
Preheat oven to 375ºF.
Line cupcake tin with cupcake liners.
In a large bowl, beat eggs until well blended. Beat in vegetable oil.
Add 6 fl oz of any stout beer and blend well.
Sprinkle contents of bag over and mix just until blended. Do not over-beat.
Fill cupcake liners 2/3 full. Bake for 30 minutes, or until inserted toothpick comes out clean.
Ganache filling (optional)
Bring heavy cream to a simmer over a double boiler. Remove from heat and add chocolate and let sit 1-2 minutes.
Add butter and whiskey and stir until smooth. It will harden as it cools.
Use a serrated knife to remove a quarter-sized hole from the center of each cupcake.
Use a teaspoon or very small ice cream scoop to fill hole with ganache. If the ganache gets too hard to work with, put over a bowl of warm water for several minutes. Let cool before frosting.
Combine all ingredients and beat on medium speed until smooth and fluffy.
Spread over cooled cupcakes. Store extra frosting in refrigerator.
Recipe courtesy of Nelson Farms Country Store & Production Facility.