I have been waiting for the perfect opportunity to make these cupcakes. An adult campfire with hobo pies and full coolers was exactly the event I'd been waiting for.
Rachel told me about them back in March (they make great St. Patrick's party food). The original recipe comes from Brown Eyed Baker.
Any recipe that starts out like this is a keeper in my book:
Brown Eyed Baker:
1 cup Guinness stout
1 cup unsalted butter, at room temperature
¾ cup cocoa powder
2 cups sifted whole wheat flour
2 cups granulated sugar
1½ teaspoons baking soda
¾ teaspoons salt
6 oz plain yogurt - if you buy a single serving cup, vanilla works okay.
8 ounces bittersweet chocolate
2/3 cup heavy cream
2 tablespoons butter, at room temperature
2 teaspoons Irish whiskey
2 cups heaving whipping cream
3/4 cup powdered sugar
2 oz Baileys Irish Cream
Green food coloring (optional)
Directions for cupcakes:
1. Preheat the oven to 350*. Put the Guinness and butter in a saucepan on medium heat and simmer. Mix in the cocoa powder until smooth. Let it cool.
2. In a small bowl, mix the flour, sugar, baking soda and salt. In a medium bowl, mix the yogurt and eggs until smooth.
3. Pour the Guinness mixture into the yogurt/egg bowl and mix. Slowly add the dry ingredients and mix well.
4. Pour batter into muffin tin lined with cupcake papers. I made 27 cupcakes out of this batter, the original recipe says 24. Bake for 17 minutes.
Heat up the cream on the stove until it barely simmers. Put the chocolate chips in a glass bowl and pour the cream over them. Let sit for one minute, then slowly fold with a rubber spatula until smooth. Add 2 oz whiskey. Let cool until thick enough to spoon.
Whip the cream until peaks begin to form, then slowly add in powdered sugar. Then add in the Irish cream and food coloring.
Make indentations in the cupcakes (I used a clean finger). Add two tsp of ganache to each cupcake. Frost with whipped frosting. The alcohol in the Guinness cooks out, but the whiskey and Baileys are still potent, so do not serve to kids!