Every St. Patrick’s Day I make these Guinness, Whiskey & Irish Cream Cupcakes from Browneyedbaker.com and every year they are a hit. Ever since I made the Oreos for Valentines Day I thought it would be amazing to combine both of these recipes. I thought it would be fun to make Guinness, Whiskey & Irish Cream Oreos but of course I go to look for Whiskey and I was all out. Therefore I titled this recipe Almost Guinness, Whiskey & Irish Cream Oreos. Since I didn’t have the ingredients to make the Ganache, I decided to melt some white chocolate and swirl it over the top of the cookies instead. I hope you enjoy them as much as we did.
1 cup (2 sticks) unsalted butter, softened
1 cup granulated sugar
1 teaspoon pure vanilla extract
2 1/2 cups all purpose flour
1 cup Guinness
3/4 cup dutch process cocoa powder
1 1/2 teaspoons baking powder
1 teaspoon salt
1/4 cup butter softened
3/4 cup shortening
1 tbs Vanilla
1 lb confectionary sugar
1 nip bottle of Bailey’s Irish Cream
8 ounces bittersweet chocolate
2/3 cup heavy cream
2 tablespoons butter, at room temperature
2 teaspoons Irish whiskey
1) Begin by preparing the cookies. Combine the butter and sugar in a large mixing bowl, and beat on medium speed until light and fluffy. Add the egg and vanilla, and beat until well incorporated.
2) Meanwhile, whisk together the flour, cocoa, baking powder, and salt. Gradually add the dry mixture to the creamed mixture, beating on the lowest speed. Continue to mix on the lowest setting until the dry ingredients are just incorporated.
3) Divide the dough in half, and shape into two discs. Wrap in plastic wrap and refrigerate for 1 hour.
4) When the dough is chilled, preheat the oven to 350°F. Line a baking sheet with parchment paper or a baking mat. Set aside.
5) Taking only one portion of dough out of the refrigerator at a time, turn the dough out onto a lightly floured surface. Roll the dough to 1/8 – 1/4-inch thickness. Use a cookie cutter (approximately 2 inches in diameter) to cut out cookies and transfer them to the prepared baking sheet.
6) Bake the cookies for 12 minutes, then transfer to a wire rack to cool completely.
7) Once the cookies are cooled, prepare the filling. Combine the softened butter, shortening, and vanilla until combined. The mixture may be a bit lumpy, but will come together. Add the powdered sugar and Bailey’s gradually, approximately 1/2 cup at a time, until the filling comes together. It will be slightly stiffer than a cupcake frosting.
8)Transfer the filling to a piping bag fitted with a large round tip. Pipe the filling onto half of the cookies, and top with the remaining cookies to form cookie sandwiches.
9) To Make the Whiskey Ganache Filling: Finely chop the chocolate and transfer it to a heatproof bowl. Heat the cream until simmering and pour it over the chocolate. Let it sit for one minute and then, using a rubber spatula, stir it from the center outward until smooth. Add the butter and whiskey and stir until combined. Let the ganache cool until thick but still soft enough to be piped. Pipe over the top of the cookies and cover with green and white sugar.
Transfer the filling to a piping bag fitted with a large round tip. Pipe the filling onto half of the cookies, and top with the remaining cookies to form cookie sandwiches.