“Adults Only” St. Patrick’s Day Cupcakes
Special alcohol infused chocolate cupcakes with an Irish Cream flavored frosting sure to bring you the Luck of the Irish!
Searching through Pinterest the other week during work (don’t lie – you do it too!) I stumbled upon this recipe from Brown Eyed Baker. St. Patrick’s day is a huge celebration here in Chicago, from dying the river green, to the parades, and pub crawls. I was in shock when I first moved to the Windy City at the enormity of the celebration.
I decided that this year I was going to play into the festivities the best way I know how – by baking some goodies for the office! I was excited to undertake this recipe not only because it was a baked good take on one of my favorite shots (Irish Car Bomb) but also because I would have to make everything completely from scratch.
The recipe calls for three separate processes before the final product is complete. First, the batter, a chocolate cake infused with Guinness. Second, an Irish Whisky chocolate ganache. Third, Bailey’s Irish Cream vanilla frosting.
St. Patrick’s day this year was on Thursday and I had no idea how long and complicated these cupcakes were going to be. I normally have my “rest days” on Thursday, but this week I had to switch my schedule around and ended up having to run Thursday after work. Once I got home it was already 8:00 and I had yet to look at the recipe more than just the ingredients. No matter the time I was determined to make these goodies!
The batter is a combination of chocolate cocoa powder, Guinness, and your traditional cake ingredients (flour, sugar, baking soda). I have heard wonderful things about mixing Guinness and chocolate but have never experienced the pairing until now. Let me tell you what! People are not joking! I don’t know what it is about Guinness, but it made the chocolate richer and less bitter than a normal chocolate batter! It was amazing.
The ganache was a bit of a mystery to me. I can honestly say I have NEVER made a ganache before so I was expecting this to be a total failure. Suprisingly – if you follow directions, normally things work out! The ganache was fairly easy to make, consisting of boiled whipping cream, butter, bitter sweat chocolate and Jameson whiskey. Once all the ingredients were melted together I set the bowl aside to “thicken”.
Probably my favorite part of the cupcake is the frosting. I love made from scratch frosting, but it is so much easier to buy premade icing. The frosting is the only part of the cupcake that did not have the alcohol added cooked out during the process. Bailey Irish Cream was added to the traditional powdered sugar and butter concoction to add to the flavoring. Again I repeat – SO GOOD!
By the time I was finished with all three parts of the cupcake it was nearing on midnight and I was fast approaching my bewitching hour. I put both the cupcakes (with ganache filling) and the frosting into the fridge for the night and set my alarm to wake up early to frost. Word to the wise – beat the frosting again after you have put it in the fridge for an extended period of time. Once I figured out why the frosting was so stiff in the mornings, I completed each cupcake by topping them off with the Irish Cream goodness and sprinkled each with green food-colored sugar crystals.
No matter the occasion – St. Patrick’s day work party or just a need to combine the best of both worlds, alcohol and sugar, you can’t go wrong with these cupcakes! How do you celebrate St. Patrick’s day? Pub crawl? Parades?
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