I wanted to really make something stereotypically Irish from an American perspective this St. Patrick's day, just to be as campy as possible really. So I made chocolate cake out of Guinness, (which is of no big event, I bake with beer constantly.) but the Guinness has a very distinct flavor. I also whipped butter cream from Kerry Gold Irish butter and Irish Cream liqueur, along with an Irish cream ganache filling. Kerry Gold has a very earthy flavor, so I typically would bake with it, but it somehow made sense with Guinness and the flavors worked well despite the earthiness of the butter.
1Preheat oven to 350'F
Line two cupcake pans with cupcake liners. Total 24 cupcakes.
2Place a medium sized sauce pan over medium heat on the stove. Add black coffee, butter, and 1 cup of Guinness to the sauce pan and bring it all to a low simmer.
Add cocoa powder and whisk until smooth. Take off the heat and set aside to cool.
3Sift flour, baking powder, pudding powder, and salt together in a large mixing bowl. Set aside.
4In a large bowl with an electric mixer cream sugar and eggs together.
5Add vanilla extract and sour cream to the egg mixture and mix on medium speed until a bit fluffy. About 3 minutes.
6Add cooled stout/cocoa mixture to the egg mixture slowly. Be sure the stout has cooled enough to where it will not cook the eggs.
Completely incorporate into batter.
7Add flour mixture to egg mixture in 3rds. Completely incorporate each 3rd of flour before adding the next 3rd of flour.
8With the mixer still on, add the remaining 1/2 cup of Guinness and turn mixer on high to whip the stout into the batter.
9Pour batter out into the two pans. Bake on a center rack for 21 minutes, or until tooth pick comes out clean.
Cool completely on a wire wrack.
10For Ganache filling:
1- Bring heavy cream to a low boil along with vanilla. Be sure to stir continuously to avoid scorching the cream.
2- in a large mixing bowl add chopped chocolate and butter.
3- Once cream is at a low boil remove from heat and pour over chocolate. Stir vigorously until chocolate is completely melted into cream.
4- Cover and put in refrigerator for 2 hours.
11For Irish Cream Frosting:
1- Beat Kerry Gold butter on medium speed with an electric mixer until fluffy.
2- Add Irish cream and vanilla to the butter and continue to beat until completely incorporated.
3- On medium speed, gradually beat confectioner's sugar into the butter mixture 1/2 cup at a time.
4- Once all sugar is completely incorporated into the butter, beat in green food coloring if desired.
1- Once cakes are cooled, core each cake with a sharp paring knife, or with a cupcake corer. Be sure not to cut too deep, or you will lose too much cake.
2- Pipe/or spoon in chilled ganache into each cup cake hole.
3- Pipe Irish Cream frosting onto each cake as desired.