Rumor has it that if you have a particular Irish cocktail at an Irish bar, you might have to partake at your own risk. It is a shot glass with a mixture of Jameson’s Irish Whisky and Baileys Irish Cream that is dropped into a semi full glass of Guinness beer and you have to drink it all at once – yikes! I think I will stick with the cupcake version. Smile.
In any event, it is March and that means St. Patrick’s Day is here in all its glory and celebrations. March also begins a new month for Secret Recipe Club. If you have not yet received “the memo” and/or not heard of Secret Recipe Club, let me share quickly what it is. It is an online cooking club of food bloggers who enjoy receiving a new blog each month to explore and select a recipe that they want to make. They are given a specific date to post and then comes the big reveal. You see who received your blog and what they chose and visa versa. It is a great way to make new friends, learn new recipes and have fun along the way.
For March I was paired up with Josie from Josie’s Kitchen. Josie was raised in the gorgeous Dominican Republic, which by the way I think I need to add to my bucket list. She currently resides in New York City with her true love, the Irishman. She loves cooking and I am sure the Irishman benefits from all those recipes on her blog. Just like Josie, my hubby benefits from all of my cooking and I sure they would be fast friends.
After perusing through all of Josie’s lovely recipes, I could not help choosing the Irish Cupcakes. I actually made them for St. Patrick’s Day. Several things led me to choosing this: (1) her recipe looked great (2) my friend Jim introduced me to these through Facebook and (3) I am half Irish – so why not. We certainly could not eat 24 of these little delights so several neighbors benefited from my baking bonanza. I made modifications to the frosting recipe by adding cream cheese and more powdered sugar + a few small tweeks. Thank you Josie for a simple and tasty recipe!
Makes 24 cupcakes
1 C. of Guinness stout
1 C. salted butter
3/4 C. unsweetened cocoa powder
2 C. all purpose flour
2 C. sugar
1 ½ t. baking soda
3/4 t. salt
2 large eggs
2/3 C. sour cream
9 ounces bittersweet chocolate
2/3 C. heavy cream
2 T. butter, room temperature
2 t. whiskey
1 t. vanilla
6 cups of confectioner’s sugar
½ stick salted butter, at room temperature
8 ounces Cream cheese
2 t. Vanilla
2 t. of Baileys
Start by bringing the Guinness and butter to a simmer. Once the mixture has melted, whisk in the cocoa powder until blended and set aside. In a stand mixer, beat the eggs, sugar and sour cream to blend in a mixer. Add the chocolate and beer mixture to the stand mixer and blend until combined. Add the salt and baking soda until mixed then slowly add the flour until combined and beat for about a minute.
Pour the mixture into cupcake liners set inside a cup cake pan. Only fill them about three quarters. Bake for about 17 to 20 minutes at 350 degrees or until knife comes out clean. Let them cool on a wire rack. While they cool, make the ganache filling. Over a double boiler or pan full of hot water, place a metal or glass bowl on top. Add the cream, whiskey and vanilla and let it heat on medium until very slightly bubbling. Then add the chocolate and stir until melted and smooth. Then add the butter and whisk until all combined. Set aside of the burner.
Use a sharp knife to hollow out a hole in each cupcake and I would recommend about an inch. With a spoon, fill each cupcake with the ganache. You may have some left over and you can make truffles. Simply chill and then form round balls and roll in cocoa.
To make the frosting, add the cream cheese and butter to a stand mixer and whip until fluffy. Add the vanilla and baileys and mix well. Slowly add the confectioner’s sugar until all gone and whip until light and fluffy – about 4 to 5 minutes. Place into a large piping bag and decorate each cupcake. Garnish with your favorite decorations or leave plain.