Yes, I know St. Patrick's Day is almost a month away, and I know everyone probably still has Mardi Gras on the brain, but ever since I married into an Irish family I get excited about St. Patrick's Day and all the revelry associated with it. The caveat here is that the traditional food of St. Patrick's Day doesn't really excite me. Besides the soda bread, of which I could eat an entire loaf, I could care less about corned beef and cabbage. I'm sure there are other good recipes I could try (IF YOU KNOW ANY PLEASE SHARE), but this year I decided to focus more on the dessert portion of the meal. I did a dry run on these cupcakes last weekend when I had some friends over for dinner, and they did not disappoint. In fact, they pretty much ruled the evening. They're not even that hard to make! Maybe a little more labor intensive than most cupcakes, but well worth it. And look how pretty they turned out:
The original recipe for these cupcakes came from Smitten Kitchen, but I altered the actual cake part of the recipe a bit to suit my desires (read: make it easier). The point of these cupcakes is to mimic a popular Irish drink, where you fill a shot glass with half Bailey's and half whiskey (AHEM, JAMESON PREFERRED), drop it in a pint of Guinness, and chug-a-lug. While this is fun and gets you halfway to plastered pretty quick, I'll take the sweeter route, thank you very much.
Guinness Chocolate Cupcakes (my updated version)
- 3/4 cup unsweetened cocoa powder
- 1 1/2 cups all-purpose flour
- 1 1/2 cups sugar
- 1 1/2 teaspoons baking soda
- 3/4 teaspoon baking powder
- 3/4 teaspoon salt
- 2 large eggs
- 3/4 cup Guinness Stout (room temp)
- 3/4 cup sour cream
- 3 tablespoons canola oil
- 1 teaspoon pure vanilla extract
- Preheat oven to 350 degrees. Line standard muffin tins with paper liners; set aside. Sift together cocoa powder, flour, sugar, baking soda, baking powder, and salt into a large bowl. Add eggs, Guinness, sour cream, oil, and vanilla, and mix until smooth, about 3 minutes.
- Divide batter evenly among muffin cups, filling each 2/3 full. Bake until tops spring back when touched, about 20 minutes, rotating pan once if needed. Transfer to a wire rack; let cool completely.
Whiskey Ganache Filling
Whip the butter in the bowl of an electric mixer, or with a hand mixer, for several minutes. Add salt. Slowly add the powdered sugar beating until combined. Slowly add the Bailey's until you reach your desired consistency. Decorate as desired.