Happy St. Patrick's Day Eve! I know parties started yesterday, maybe even Friday, and everyone is drinking their green beer (well, the true Irish are drinking Guinness... or observing it as a holy day and not drinking). Whether you really are Irish, or just a wee bit Irish this time of year, here is a cupcake everyone will enjoy!
Originally inspired from Brown Eyed Baker and then slightly tweaked since 2012, people start talking about these cupcakes in January! Of course, these sweet little cakes are inspired by the drink with Guinness, Baileys, and Jameson (although any whiskey will do), which brings me back to my first St. Patrick's Day of legal drinking age. Losing my ID on our way to Court Street, buying some Guinness at the BP, and heading back to our apartment to chug car bombs using full 15 ounce cans. Those were the days... ;)
Side note: I keep typing carb bomb... my subconscious is trying to be honest with you. But that's why they are mini cupcakes!
Side side note: Not all of the alcohol is cooked out of these cupcakes. There is still a bit of Baileys in each bite. But you would feel the effects of a sugar high before feeling the least bit tipsy. Even still, keep these guys an adults only treat.
Okay, back to the cakes. If you have ever had Guinness cake before, it really boosts the flavor of the chocolate. And the creme fraiche keeps the cakes nice and moist. I use ganache in a lot of my cupcake recipes... this recipe might have been the beginning of that habit. I think it seals the cakes in and keeps them from getting the least bit stale. And the frosting... I could probably just pipe the frosting right into my mouth and be happy as a clam (a clam that is wired on sugar)! Altogether, the perfect little cupcake people wait all year for... it's here!
Cake
.75 cup Guinness (reduced)
.75 cup butter
1.5 cups granulated sugar
1.5 teaspoons baking soda
1 tsp vanilla extract
1 teaspoon salt
2 eggs
.5 cup creme fraiche
.5 cup cocoa powder
2.25 cups all-purpose flour
Ganache
8 oz. dark chocolate chips
.5 cup heavy cream (room temperature)
1 shot Irish whiskey
Frosting
1.5 cups butter
3 cups powdered sugar
2 shots Baileys Irish Cream
1. Pour Guinness into a double boiler with a sprinkle of sugar. Allow the Guinness to cook/reduce down to about .25 cup or until it becomes noticeably thicker like syrup.
2. Preheat oven to 350 degrees. Whip butter and sugar in mixer. Add vanilla, salt, and baking soda. Add sour cream, and eggs and combine slowly.
2. Add Guinness to batter, the batter will be 'soupy'. Add in the coca powder. Then add one cup of flour at a time continue to combine together. Once everything is fully combined, scoop into cupcake tins (with cupcake liners). Put in oven for 15 minutes.
3. While cupcakes are baking, whip butter for the frosting in mixer. Once butter is nice and whipped, alternate adding one cup of powdered sugar and one shot of Baileys (ending on powdered sugar).
4. Melt chocolate chips in a double boiler (or in microwave). Once melted, add cream and whiskey. Stir to combine. Once cupcakes have cooled for a few minutes, dip the cupcakes into the ganache to coat the tops.
6. Pipe frosting on top of the cupcakes and enjoy!
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