St. Patrick’s Day is not my favourite holiday. I have nothing against the Irish, I am just not a fan of holidays centered around drinking (re: New Year’s Eve) despite the fact that I do like going out for a drink. Confusing I know, I just find that these holidays tend to bring out people who are full of drama and can’t handle a drink. However, a few of my close friends have Irish backgrounds and they are all a good time so why not go out and celebrate with a few beers, and more importantly, a few themed cupcakes?
This recipe is courtesy of Brown Eyed Baker (BEB) and is from St. Patrick’s Day 2011. Here are some of my favourite things about this recipe:
1. The chocolate stout cake base is amazingly moist. It is moist, decedent and there is a subtle molasses taste from the stout. If you dislike stout, don’t let that deter you from making/tasting this cupcakes, you cannot taste the stout! I used Guinness, obviously. You only need one can of Guinness which is a plus if you don’t like Guinness.
2. BEB had this brilliant idea (I am crediting her with it, I don’t know if it is her original creation) to use a large piping tip to hollow out the cupcake. HOW HAD I NEVER THOUGH ABOUT THIS BEFORE?! This is easy but so ingenious! You need to hollow out the cupcake, remove the cake from the tip, and then hollow out the cupcake again to get a deep pot to pipe delicious ganache into. I only did this hollowing out step once which unfortunately resulted in not enough ganache.
3. The ganache. Ganache is ridiculous, decadent and a heart attack in chocolate. The ganache piped into these cupcakes has a touch of whiskey in it. Again, if you don’t like whiskey don’t let that deter you from making/trying these cupcakes! There is only 2 teaspoons of whiskey so it just brings out the richness of the chocolate rather than adding any booziness.
4. Now don’t worry, your booziness is coming from the Bailey’s icing. I don’t know why, but I had never really enjoyed Bailey’s until this St. Patrick’s Day and now I love it. In hot chocolate, over ice or in icing, I will take it. This icing is sweet but not in the way that hurts your teeth. It is creamy, rich, sweet and filled with that great Irish cream taste. BEB also has a recipe for homemade Irish cream and I’m incredibly tempted to make it – it uses condensed milk, how can I not make it?!
These cupcakes were a hit. I gave one to the bartender, a woman legitimately from Ireland, and some of her friends, also from Ireland, as well as the owner of the pub. The fact that these made people legitimately from Ireland happy on St. Patrick’s Day is reason enough to try this recipe. This recipe is so good that my friend Cynthia has requested these cupcakes for her birthday in June. If you want to try these, you have about 2 months to become friends with Cynthia!
Recipe from Brown Eyed Baker below the cut and happy munching!