Mar 152010

A number of weeks ago, before I even thought of up this blog, I was perusing flickr looking for St. Patrick’s day cupcake ideas – I knew I wanted to make some to send to my husband’s work. I found these and fell in love. Luckily they also had the link to the recipe! After reading the reviews over on epicurious I decided that the recipe was too large and halved it.

Ready. Set. BAKE!

My new hand mixer is in the background. I can’t tell if I love it yet or not. But even if I don’t I won’t be replacing it until if/when it dies. It’s nice, don’t get me wrong. It’s just different than all the other ones I’ve had. There’s an on/off button and then there are two buttons, up and down, for the speed. It’s just…different. And I don’t do well with change.

My husband and I don’t drink. Well, alcoholic beverages anyway. We’re more Pepsi or coffee drinkers. Thus, we had nothing to get the cap off the bottle of beer, I used Guinness. This is my husband trying with a crescent wrench. It didn’t work. I finally managed with a butter knife by slowing going around the edges. Also, cooking with a laptop in the kitchen. GO TECHNOLOGY!

Perhaps those more familiar with pouring beer would know not to try quickly measure out a cup. Because I ended up with a small amount of Guinness and a whole heck of a lot of foam in my measuring cup. I had to use a knife to scrap it off the measuring cup and slowly pour in more Guinness. I knew Guinness was strong but…oh my. I was sure the cupcakes were going to be really beery tasting. But once I added the cocoa to the butter and beer mixture you couldn’t even smell the Guinness anymore.

Although the instructions say to let the Guinness, butter and cocoa mixture cool slightly I didn’t. I went gung-ho and started mixing ASAP. If you do this too, just make sure you add very little to the eggs and sour cream mixture so you don’t end up with scrambled-chocolate-beer eggs. That would be gross.

While the cupcakes are cooling make a ganache. I didn’t use the recipe that’s on the flickr cupcakes. I used 2/3 cup cream, 2 tablespoons butter (makes it shiny looking) and half a bag of chocolate chips. Then I added 2 teaspoons whiskey.

There are cheaper whiskeys than Jameson and as I only needed 2 teaspoons I should have bought one of those tiny bottles. But my son’s name is Jamison. And when I was pregnant with him my husband and I went on a delayed honeymoon to Scotland. (Around 10 months after we were married) We had a short layover in Ireland. As the non alcoholic drinking person I am I had no idea there was a whiskey named Jameson. In the Ireland airport was the first time I saw that. After we got home and we had our 19 week ultrasound every time we told people the name of our future son they’d ask “like the whiskey?”.

Just dip the cupcakes in the ganache and let the extra drip off while slowly turning it so the top of the cupcake is evenly coated. Just keep a firm grip on the cupcake.

I put the cupcakes on a cooling rack inside a cookie sheet that has a lip. I wasn’t sure if I’d get a lot of drippage. I didn’t though as I was careful to let the extra drip off and the rest set up slightly before turning the cupcakes right side up. Once I saw it wasn’t dripping I took the cookie sheet away to give me some more room.

While the ganache is setting make the Bailey’s butter cream! Like the lady on the flickr picture I don’t really have a butter cream recipe. I always just use 2 sticks of  butter and mix in as much powdered sugar as I can then add the milk. This time I used a combination of milk and Bailey’s. I was a afraid of the butter cream being  too strong with 4 tablespoons of Bailey’s so I think I used more like 2 and 2 tablespoons of milk.

I didn’t use as much butter cream as I normally would but there is the ganache too, and I wanted it to be visible. I really really like how these look. And then I added the green sugar because, hello, St. Patrick’s day cupcakes need some green! You know besides the green cupcake liners.

Cake Recipe (This is the original recipe, remember I halved this. I ended up with 24 cupcakes and enough left over for 8 mini cupcakes as well)

  • 2 cups stout (such as Guinness)
  • 2 cups (4 sticks) unsalted butter
  • 1 1/2 cups unsweetened cocoa powder (preferably Dutch-process)
  • 4 cups all purpose flour
  • 4 cups sugar
  • 1 tablespoon baking soda
  • 1 1/2 teaspoons salt
  • 4 large eggs
  • 1 1/3 cups sour cream

Preheat oven to 350°F. Line two cupcake tins with paper.  Bring 2 cups stout and 2 cups butter to simmer in heavy large saucepan over medium heat. Add cocoa powder and whisk until mixture is smooth. Cool slightly.

Whisk flour, sugar, baking soda, and 1 1/2 teaspoons salt in large bowl to blend. Using electric mixer, beat eggs and sour cream in another large bowl to blend. Add stout-chocolate mixture to egg mixture and beat just to combine. Add flour mixture and beat briefly on slow speed. Using rubber spatula, fold batter until completely combined. Fill cupcake tins 3/4 full.  Bake cakes until tester comes out clean, about 15-18 minutes. Transfer to rack; cool 10 minutes. Turn out onto rack and cool completely.



  • 8 ounces chocolate (I used semi-sweet chocolate chips)
  • 2/3 cup heavy cream
  • 2 tablespoons butter, room temperature
  • 1 to 2 teaspoons Irish whiskey

Bring the cream to a just a boil and stir in the chocolate. Whisk until smooth. Add the whiskey.

Bailey’s Butter cream

  • 2 sticks butter
  • powdered sugar (I really honestly have no idea how much I used)
  • 2-4 tablespoons of Bailey’s or a combination or Bailey’s and milk

Beat the butter until smooth. Add powdered sugar slowly until you can’t mix any more in. Add the Bailey’s.