Luck O’ The Irish Cupcakes

Luck O' The Irish Cupcakes

It’s been a few years since I first made these slightly boozy cupcakes, and I never make them exactly the same. But Luck O’ The Irish cupcakes are always delicious, no matter the variations.

Luck O The Irish Cupcakes

Yep – this is me getting ready to bite into the trifecta of cupcakes after my first ever 5k race. A very well-deserved cupcake if I do say so myself. (And I did).

Those first cupcakes were made with Guinness in the cupcakes, ganache with Jameson Irish Whiskey, and Bailey’s Irish Cream for the frosting.

Subsequent creations have been with or without the whiskey and this go ’round I used Mint Chocolate Crème in the frosting.

My son and I were driving back to Colorado from Michigan several months ago, we needed to stop for gas right about the time the rain started pelting the windshield so hard that we could barely see the road. And what do you think happened to be at our exit? Only a winery/brewery/distillery that was open for just another 10 minutes. Obviously meant to be!

We put our minutes to good use and I had the quickest wine tasting in history while Zach checked out the beer and spirits. If only we had more time and less driving ahead. It was probably the fastest couple hundred dollars we had ever collectively spent, but Zach got a great sweatshirt and a collection of beers to offer my brother when we stopped at his house for the night in Wisconsin. And I – well I had this fantastic Mint Chocolate Crème and some yummy fruit wines to take home.

The name of this “shelter from the pelting rain”, “quencher of thirst” and “maker of most excellent adult beverages”? (And am I putting quotations around them because I am saying them aloud while I type??) Round Barn – that’s the name. You knew I’d get to it eventually.

I’ll be back. I don’t know when, but I will definitely be back. It’s almost worth the drive just for the Farm Market Blueberry. Now that I keep thinking about it, I’ll probably need to just go ahead and have some shipped. Until next time Round Barn!

…And we are back from that completely unscheduled, unsolicited, uncompensated advertisement for Round Barn. Now we return you to our regularly scheduled Luck O’ The Irish Cupcake recipe – already in progress.

Nevermind. All I can think of now is eating a cupcake …and that winery. Bottom line – these Luck O’ The Irish Cupcakes are amazing no matter what percentage is Irish. Because everybody is Irish on St. Patrick’s Day.

Luck O The Irish Cupcakes

Not really sure what that gray do-dad is, but I found it in a kitchen drawer and it was perfect for my cake excavating mission. And yes – I scooped up all the cake leavings and shoved them in my pie hole cake hole cakehole (whatever).

Luck O The Irish Cupcakes

I found this nifty invention from Michaels when I was rummaging around in my cake decorating supplies. Forgot I even had it. Worked perfectly for the ganache!

Luck O The Irish Cupcakes

Many thanks to Jeff for his hand modeling so that I could focus on the photo.

Luck O The Irish Cupcakes

 

Luck O The Irish Cupcakes

Luck O The Irish Cupcakes

INGREDIENTS:

CUPCAKES:

  • 1 Cup Guinness Stout
  • 1 Cup Butter
  • 3/4 Cup Cocoa Powder
  • 2 Cups All-Purpose Flour
  • 2 Cups Sugar
  • 1 1/2 Teaspoons Baking Soda
  • 3/4 Teaspoon Salt
  • 2 Eggs
  • 2/3 Cup Sour Cream

GANACHE:

  • 8 Ounces Bittersweet Chocolate
  • 1 Cup Heavy Cream
  • 2 Tablespoons Butter, softened
  • 2 Teaspoons Irish Whiskey (optional)

FROSTING:

  • 2 Cups Butter, softened
  • 5 Cups Powdered Sugar
  • 1/3 – 1/2 Cup Irish Cream (adjust to taste)

DIRECTIONS:

CUPCAKES: (Makes 24)

  1. Preheat oven to 350ºF. Grease or line cupcake tins with wrappers.
  2. Bring butter and Guinness to a simmer over medium heat. Add cocoa powder and mix until smooth. Cool slightly.
  3. Combine flour, sugar, baking soda and salt; set aside.
  4. Beat eggs and sour cream on medium speed until combined. Reduce speed to low and mix in the dry ingredients.
  5. Fill each cupcake cavity to 3/4 capacity and bake approximately 17 minutes; until toothpick inserted into center comes out clean.
  6. Cool cupcakes on a rack.

GANACHE:

  1. Finely chop chocolate and transfer it to a heatproof bowl.
  2. Heat the cream, making sure not to let it come to a boil, then pour it over the chocolate. Let it sit for a minute and then stir until smooth.
  3. Add the butter and whiskey (optional) – stir until smooth again.
  4. Let ganache cool while you cut the centers out of the cooled cupcakes with a decorating tip/grapefruit knife/whatever is convenient.
  5. After removing the center of the cupcakes about two-thirds of the way down, fill the holes with ganache.
  6. Prepare the frosting while the ganache continues to solidify.

FROSTING:

  1. Whip the butter on medium-high speed for several minutes, then reduce speed to low and gradually add the powdered sugar.
  2. Once the butter and powdered sugar are well combined, add one-third cup of the Irish Cream and whip at medium-high speed until light and fluffy; adding more to taste.
  3. Frost and decorate to suit your fancy. Any cupcakes you don’t gobble right away should be stored in an airtight container.

Luck O The Irish Cupcakes

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3 comments

  • Charlotte Menz

    Hi Honey, these sound SO good. I’m going to make them for our park’s St. Patrick’s Day potluck. Love You, Mom Charlotte

  • Charlotte Menz

    Hi Honey, these sound SO good. I’m going to make them for our park’s St. Patrick’s Day potluck. Love You, Mom Charlotte

    • Thanks Char! Those cupcakes should put all your park friends in a holiday spirit. Hope you take some pictures and that you love ’em. <3

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