Despite my penchant for baking, I’ve only very rarely baked by request. So when a coworker asked me to help plan for another coworker’s bridal shower, mentioning while studiously avoiding eye contact that one thing they needed someone to do was prepare dessert, I jumped at the excuse to bake, but then I got nervous.
It’s one thing to bring extra crumbly rice krispy treats to set out in the office kitchen, where nearly anything sweet is appreciated during a long work day, but the standards are significantly higher for someone’s bridal shower. Complicating matters was the timing, because the party was scheduled for after work on a Thursday, so I would need to do everything during weekday evenings. (I know you can freeze cupcakes, but I haven’t tried it myself and wasn’t ready to experiment.)
Neither the bride nor the host had any suggestions, so I decided that cocktail-inspired cupcakes would be fun for a bridal shower. I wanted a chocolate option and a fruit option and settled on Guinness cupcakes with whiskey ganache and Bailey’s buttercream (based on the controversially titled Irish Car Bomb drink, in which a shot of whiskey and Bailey’s is added to Guinness, and the whole mess has to be chugged before it curdles) and margarita cupcakes – lime cupcakes brushed with tequila and triple sec and topped with tequila lime swiss meringue buttercream.
A couple days in advance, I mixed up the Bailey’s buttercream and attempted the whiskey ganache. Unfortunately, I learned that if the cream is too hot when you mix it with the finely chopped chocolate to make ganache, the mixture will curdle. I went home at lunch the next day to try to save my curdled ganache, but it remained curdled. (It’s in my freezer now. Does anyone have any suggestions on what I can do with broken ganache? Some sort of cake with chocolate and cream maybe?) Wednesday evening, I still needed to bake both batches of cupcakes, make the swiss meringue buttercream, remake the ganache, brush the margarita cupcakes with alcohol, fill the chocolate cupcakes, and frost both. Thursday I would go home at lunch and apply garnishes.
One problem I consistently have with cupcakes is the wrappers pulling away from the cake, and I’ve finally figured out that this is a result of moisture building up, probably in large part from the frosting, while the cupcakes are stored tightly overnight. I only loosely covered these overnight, because loose wrappers would not do for the party, and only a few wrappers separated just slightly.
Surprisingly, everything went off without a hitch, and I wasn’t even up all night on Wednesday. Even the hardest part of preparing cupcakes, getting them to your destination without mussing them, went smoothly. My first attempt at baking for an event was a definite success that gave me more confidence to do it again – which is good, because I had agreed to make dessert for the rehearsal dinner just a week later.
One year ago: Baked Reuben Dip
Two years ago: Masa Pancakes with Chipotle Salsa and Poached Eggs
Three years ago: Spinach Bread
Four years ago: Almost No-Knead Bread
For the cupcakes:
1 cup stout (such as Guinness)
16 tablespoons (2 sticks) unsalted butter
¾ cup unsweetened cocoa powder (preferably Dutch-process)
2 cups all-purpose flour
2 cups sugar
1½ teaspoons baking soda
¾ teaspoon salt
2 large eggs
⅓ cup sour cream
For the filling:
8 ounces bittersweet chocolate, finely chopped
⅓ cup heavy cream
2 tablespoons butter, room temperature
1 to 2 teaspoons Irish whiskey (optional)
For the frosting:
4 cups (16 ounces) confections sugar
8 ounces (1 stick) unsalted butter, at room temperature
6 to 8 tablespoons Irish cream (or milk or heavy cream)
1. Make the cupcakes: Adjust a rack to the middle position and heat the oven to 350°F. Line 24 muffin wells with liners. In a medium saucepan over medium heat, bring 1 cup stout and 16 tablespoons of butter to a simmer. Add the cocoa powder; whisk until the mixture is smooth. Cool slightly.
2. Whisk the flour, sugar, baking soda, and ¾ teaspoon salt in a large bowl. With a stand mixer fitted with the paddle attachment (or in a large bowl with a handheld mixer), beat the eggs and sour cream to blend. Add the stout mixture to the egg mixture and beat just to combine. Add the flour mixture and beat briefly on slow speed. Using a rubber spatula, fold the batter until completely combined.
3. Divide the batter among the cupcake liners, filling them about ⅔ full. Bake until a toothpick inserted into the center of a cupcake comes out clean, rotating the pan once front to back if your oven bakes unevenly, 18-22 minutes. Cool cupcakes on a rack completely.
4. Make the filling: Place the chocolate in a heatproof bowl. Heat the cream until just simmering and pour it over the chocolate. Let it sit for one minute and then stir until smooth. (If this has not sufficiently melted the chocolate, you can return it to a double-boiler to gently melt what remains. 20 seconds in the microwave, watching carefully, will also work.) Add the butter and whiskey (if using) and stir until combined.
5. Fill the cupcakes: Let the ganache cool until thick but still soft enough to be piped, about an hour. Meanwhile, using a 1-inch round cookie cutter, an apple corer, or a paring knife, cut the centers out of the cooled cupcakes about ⅔ to the bottom. Fill the holes with the ganache, using either a piping bag or a spoon.
6. Make the frosting: With a stand mixer fitted with the whisk attachment (or in a large bowl using a handheld mixer), whip the butter very light and fluffy, 2-3 minutes. Reduce the heat to low and gradually add the powdered sugar, then the Irish cream. Frost the cupcakes with the Bailey’s buttercream; serve.