dublin stOut cupcakes
A triple Irish threat in cupcake form...so Irish you may have an Irish accent after eating one! Moist and delicious this chocolate stout cake is topped with a caramel Irish whiskey swiss meringue...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at sugarboogersweets.com.
Cooking tools:
- Stand mixer
- Piping bag
- Sifter
- Kitchen scale
- Muffin tin
- Cupcake liner
- Saucepan
- Heat-safe bowl
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Oven
- Stove
- Chef's knife
- Cutting board
- Spatula
- Zip-top bag
Ingredients
- 2 oz bittersweet chocolate, chopped
- ¾ cup canola oil
- 1 cup granulated sugar
- 1 ½ tsp pure vanilla extract
- 1 large egg, room temperature
- 2 cups all-purpose flour
- ½ cup dark cocoa powder
- 1 tbsp baking soda
- ¾ tsp salt
- 1 cup stout beer, such as Guinness, room temperature
- 1 cup buttermilk, room temperature
- cupcake liners
- 6 large egg whites, room temperature
- 1 cup sugar
- 4 sticks unsalted butter, softened but still cool, cut into 1/2 inch pieces
- 2 oz white chocolate, melted and cooled to room temperature
- 2 tbsp Irish Cream Liqueur
- 3 tbsp caramel sauce
- ½ tsp espresso powder
- 1 ½ tbsp Irish Whiskey
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