I can’t take credit for what you are about to witness. (That goes to Quick Feet, Good Eats and Smitten Kitchen.) But what self-respecting Irish woman would I be if I found something this wonderful right before St. Patrick’s Day and didn’t share it with you!?
OK, so I’m Italian. Whatevs. Kiss me anyway. (These cupcakes will make you want to, for sure.)
Actually, I owe the inspiration to my Mom, who happens to be celebrating her birthday today, and who also happens to have an affinity for Bailey’s Irish Cream. It was during my search for a fun recipe to make for the moms that I ran into this magnificence:
Fo sho, yo. As soon as I read the recipe title, it was ON.
It seems to me that staying home on a Saturday night baking cupcakes, coupled with the fact that they contained all the ingredients of the classic “get drunk as a skunk as fast as possible” St. Patrick’s Day favorite, is the perfect balance between the old, young me and the new, old me. Don’t ya think?
Important Note: All alcohol-laden accoutrements aside, I find this to be the best chocolate cake recipe I’ve ever made, all on its own.
As for mom, she loved them. Said they just might be the best cupcake she’s ever had! And the rest are going to tag along with me to the office tomorrow in hopes of adding a touch of green to beige cubicle land. Happy Monday to us!
The classic bar favorite, reinvented as a cupcake. Perfect for St. Patrick's Day!
- FOR CUPCAKES:
- 1 cup stout (such as Guinness)
- 1 cup (2 sticks) unsalted butter
- 3/4 cup unsweetened cocoa powder
- 2 cups all purpose flour
- 2 cups sugar
- 1 1/2 teaspoons baking soda
- 3/4 teaspoon salt
- 2 large eggs
- 2/3 cup sour cream
- FOR GANACHE FILLING:
- 8 ounces bittersweet chocolate chips
- 2/3 cup heavy cream
- 2 tablespoons butter, room temperature
- 2–3 teaspoons Irish whiskey
- FOR FROSTING:
- 4–5 cups confectioners sugar
- 2 ½ sticks unsalted butter, at room temperature
- 6–7 tablespoons Baileys
- First, make the cupcakes: Preheat oven to 350°F. Line 24 cupcake cups with liners. Bring 1 cup stout and 1 cup butter to simmer in heavy large saucepan over medium heat. Add cocoa powder and whisk until mixture is smooth. Cool slightly.
- Whisk flour, sugar, baking soda, and 3/4 teaspoon salt in large bowl to blend. Using electric mixer, beat eggs and sour cream in another large bowl to blend. Add stout-chocolate mixture to egg mixture and beat just to combine. Add flour mixture and beat briefly on slow speed. Using rubber spatula, fold batter until completely combined. Divide batter among cupcake liners, filling them 2/3 to 3/4 of the way. Bake cake until tester inserted into center comes out clean, about 17 minutes. Cool cupcakes on a rack completely (These come out great if you make them the night before. Just make sure to cool completely and wrap tightly in plastic wrap.)
- Make the filling: Place chocolate in a heatproof bowl. Heat the cream until simmering and pour it over the chocolate. Let it sit for one minute and then stir until smooth. Add the butter and whiskey and stir until combined. (If chocolate or butter do not melt completely, microwave for 20 seconds and stir before adding whiskey.)
- Fill the cupcakes: Let the ganache cool until thick but still soft enough to be piped. Meanwhile, using your 1-inch round cookie cutter or an apple corer, cut the centers out of the cooled cupcakes. (Take care not to cut through the bottom of the cupcake.) Put the ganache into a piping bag with a wide tip and fill each cupcake.
- Frosting Directions: Whip the butter in the bowl of an electric mixer until light and fluffy (several minutes.) Slowly add the powdered sugar.
- When the frosting reaches desired thickness (holds a peak and contains no air bubbles when you drag a spatula through), add Bailey's and whip it until combined. If liquid thins icing too much, beat in another spoonful or two of powdered sugar. Pipe icing generously onto each cupcake.