Happy Almost St. Patrick’s Day! Last year I made some delicious Murphy’s Stout Cupcakes with an Irish Cream Buttercream Frosting. This year, I was going to make the same thing, but lately I’ve been all about the cake and cookie balls (if you haven’t made the Birthday Cake Truffles or Chocolate Chip Cookie Balls, stop reading and make them immediately. They were DELICIOUS!), so I decided to find some St. Patrick’s Day truffles!
The following recipe was okay. They tasted delicious, but honestly, I am not a fan of how they looked. The batter was too sticky and heavy, making it hard to make nice circles. If you are going for taste – they’re great! Looks? I’m going to try again.
Baileys Irish Cream Chocolate Truffles
Borrowed from this post from Life Love and Sugar.
Here’s what you need:
- 2 ½ vanilla wafer crumbs (Almost one box of Vanilla Wafers)
- 1 cup powdered sugar
- 1/3 cup corn syrup
- 1/2 cup Baileys Irish Cream With Caramel
- 12 oz bag chocolate melting wafers (or chocolate chips … if you use chocolate chips you may need to use some Crisco while you melt just to make it melt smoothly)
Here’s what you do:
- Okay, it’s not exact science but add nearly one box of Vanilla Wafers to a blender. I had about 15-20 cookies left in my box (can you say snacktime for later?). Blend completely until you have about 2 ½ – 2¾ cups of vanilla wafer crumbs.
- Combine vanilla wafer crumbs and powdered sugar in a bowl until you have a nice powder-like consistency of both ingredients.
- Add corn syrup and Baileys to dry ingredients. Mix well until consistency is sticky, yet moldable. It sounds gross, but the consistency reminded me of when I make turkey meatballs.
- Let batter sit in fridge for about 15-20 minutes until chilled. Once cool, shape batter into balls and set aside. I put mine in the freezer so they would harden up and not melt when mixed with the warm chocolate. I made about a dozen balls.
- Melt chocolate in microwave according to package directions. I did not end up needing the entire package, so I recommend heating up half the chocolate wafers at a time.
- Using a fork, dip balls into the melted chocolate and shake off excess chocolate by tapping bottom of fork on the side of the bowl.
- Place completed balls on a cookie sheet (I used foil sprayed with Pam on my cookie sheet to prevent sticking). Top with green sprinkles, if you wish. Let balls dry.
Put your vanilla wafers in the blender!
Combine powdered wafer crumbs with powdered sugar before adding syrup and Baileys.
Two weeks ago, I got an email from my bff Jane. All that it said, was, “Have you made these yet? http://www.wearenotmartha.com/2011/03/chocolate-stout-cupcakes-with-irish-whiskey-filling-and-baileys-frosting/
they look AMAZING.”
I clicked on the link. Chocolate Stout Cupcakes with Irish Whiskey Filling and Bailey’s Frosting? Oh my goodness. No – I had not made these. But now I was on a mission to make them for St. Patrick’s Day!
SO this afternoon, I did it. No, I didn’t do the recipe exactly (I didn’t have Irish Whiskey. Woops! AND Brian’s drink of choice is Murphy’s, not Guinness)- but they still came out wonderful!
Murphy’s Chocolate Cupcakes with Dark Chocolate Ganache and Bailey’s Buttercream Frosting
(adapted from We Are Not Martha and Brown Eyed Baker)
Here’s what you need:
For the Murphy’s cupcakes:
- 2 sticks unsalted butter
- 1 cup Murphy’s Irish Stout
- ¾ cup unsweetened cocoa powder
- 2 cups all-purpose flour
- 2 cups sugar
- 1½ tsp. baking soda
- 1 tsp. salt
- 2 eggs
- 2/3 cup sour cream
For the dark chocolate ganache:
- 1.5 cup semisweet chocolate chips
- 2/3 cup heavy cream OR milk
- 3 tbsp. butter
- 1 tbsp. Bailey’s Irish cream
For the Bailey’s buttercream frosting:
- 1 stick of unsalted butter
- 3-4 cups confectioners’ sugar
- ½ cup Bailey’s Irish cream
Here’s what you do:
For the cupcakes:
- Heat the butter and Murphy’s in a medium saucepan over medium heat. Once butter is melted, add cocoa powder and whisk until smooth. Remove from the heat and cool.
- In a large bowl, combine flour, sugar, baking soda and salt. In your mixer, beat eggs with sour cream. Add the cooled beer-butter-cocoa mixture and fold in with a spatula. Mix in the dry ingredients on low speed – don’t overmix.
- Pour batter into a muffin pan, prepared with cupcake liners. Bake, at 350 degrees, until done, about 17-20 minutes. Cool.
For the ganache filling:
- Place chocolate chips in a heatproof bowl.
- Warm the cream in a small saucepan until simmering, then pour it over the chocolate. Whisk until smooth. Add the butter and Bailey’s and stir until smooth.
- Set aside until it is cool/thickened.
Cut out a portion from the center of the cupcake to insert filling. I used the cone method (GREAT how-to, here) but the other recipes, above, core the cupcake. You could use a piping bag to fill the cupcakes; I used a small spoon to insert the filling.
For the frosting:
- Beat butter until fluffy.
- Slowly add in powdered sugar.
- Mix in the Bailey’s.
- Frost the cupcakes and adorn with green sugar or other festive decorations!