Dublin Drop Cupcakes

Cupcakes

• 1 cup of room-temperature Irish stout beer
• 1 batch Nana’s Simple Chocolate Cake batter (with boiled water replaced by stout beer; do not boil beer)

Whisky Glaze

• 1/2 cup water
• 1/2 cup sugar
• 1/4 cup Irish whisky

White Chocolate Irish Cream Ganache

• 2 cups white chocolate chips
• 2/3 cup heavy whipping cream
• 1/4 cup Irish cream liqueur

Irish Whisky Buttercream Frosting

• 1 pound (4 sticks) unsalted butter, room temperature
• 2 cups confectioners sugar, sifted
• 6 to 8 ounces Irish whisky (to taste)

1. Preheat oven to 350˚. Line cupcake tins with paper liners and fill each halfway with prepared batter. Bake for 20 to 25 minutes or until a toothpick inserted in center comes out clean.
2. While cupcakes are baking, make Whisky Glaze: Mix water and sugar in a medium saucepan. Bring to a boil over medium-high heat, then lower heat and cook until sugar is dissolved. Remove from heat and stir in Irish whisky. Brush the freshly baked cupcakes with warm Whisky Glaze.
3. Make White Chocolate Irish Cream Ganache: Place white chocolate chips in a medium bowl and set aside. Heat whipping cream in a small saucepan and bring to a simmer. Pour hot cream over white chocolate chips and let set for 1 minute. Stir until white chocolate is completely melted. Add liqueur and stir to combine. Let cool, stirring occasionally until ganache is pipeable. Place in a piping bag.
4. Make Irish Whisky Buttercream Frosting: Cream butter and confectioners’ sugar until light and fluffy. Add Irish whisky and beat until combined. Place in a piping bag fitted with a star tip.
5. Assemble Cupcakes: Remove a small amount of cake from the center of each cupcake and fill with ganache. Pipe swirls of frosting on top. Decorate with sprinkles and top with gold-wrapped chocolate coins, if desired.

Kitchen Tip:

• The baking time might seem long for cupcakes, but this batter needs the extra time to set.