To celebrate Saint Patrick’s Day (March 17), as you may know, it runs Irish blood here (hint: no, don’t run! hahah) It’s just an excuse to make cupcakes with black beer and even irish cream.
On so irish and I swore up and down that the festival would be on the 15th (Saturday), but it’s only the next week and the Monday. Anyway, we’re posting now. Here’s a suggestion for those who want to celebrate the day with all the pomp.
It’s worth noting that it’s a drink-based cupcake, there’s booze in everything! Beer in the dough, whiskey in the filling and liquor in the topping.
My alcohol intolerant friend, just like me (damn ALDH-2), beware of a slight hangover after eating too many bolitos® (name copied from cupcake.itos, heheh).
So, although the portion (in each cupcake) contains a small amount of alcohol, it is not recommended for children and those with alcohol restrictions. As I said before, it doesn’t evaporate all of the food.
And in the case of children, the taste of the cake is “more adult” and not super sweet. It has sweetness, but bitterness to balance it.
A good tip for consumption is: as it needs to be kept in the fridge, it will be firmer, right? Heat for 25-30s in the microwave and bam. You are welcome.
Stout Cupcake and Irish Cream Ganache
Makes: 12 standard size cupcakes
Ingredients: DOUGH
- 200 g crystal Sugar
- 180 g wheat flour
- 170 g unflavored yogurt
- 125 mL Irish stout style black beer*
- 115 g butter without salt
- 48 g cocoa powder (100% cocoa (approximately 3/4 cup))
- 1 ovo
- 5 g sodium bicarbonate (about 1 tsp)
Ingredients: WHISKEY GANACHE, Filling
- 125 g semisweet chocolate
- 75 g UHT cream (small box, 20% fat)
- 20 mL whiskey* (Irish preferred)
Ingredients: IRISH CREAM GANACHE, Frosting
- 250 g semisweet chocolate
- 90 g UHT cream (20% fat; box/lta)
- 65 mL irish cream (room temperature or slightly warmed)
1 cup: 250mL | 1 tablespoon: 15mL.
Mode: MASS
- Heat the oven to 180ºC. Prepare the normal cupcake pan with paper liners #0.
- In a bowl mix wheat flour and baking soda. Mix well and set aside.
- In a pan, add dark beer and unsalted butter. Place over medium-low heat and wait for the butter to melt, stirring occasionally. Once it melts, add granulated sugar and cocoa powder. Mix with a whisk, the sugar should almost dissolve.
- Meanwhile, in the bowl of a mixer, mix the yogurt and egg. Use the paddle attachment, beating until smooth.
- Add the beer and sugar mixture over the yogurt cream, still beating. Let it stay uniform.
- Then, add the wheat flour. Beat enough to make it homogeneous, that is, without loose flour in the dough.
- Divide the batter into the prepared paper pans, about 3/4 of the total capacity. The dough is enough for 12 units.
- Bake at 180ºC for about 25 minutes, test with a toothpick.
- Remove from the oven and transfer to a wire rack to cool completely before filling and topping.
Mode: WHISKEY GANACHE, Filling
- Melt the semi-sweet chocolate in the microwave (if using a bain-marie, chop the chocolate well beforehand).
- With the melted chocolate add cream and whiskey. Mix well.
- Use immediately or cover and store in the refrigerator until ready to use. Ideally, this should be done moments before use.
- Do not use cold cream and/or whiskey, the thermal shock with the chocolate will make it harden.
Mode: IRISH CREAM GANACHE, Frosting
- Melt the semi-sweet chocolate in the microwave (if using a bain-marie, chop the chocolate well beforehand).
- With the melted chocolate add cream and Irish cream. Mix well.
- Use immediately or cover and store in the refrigerator until ready to use. Ideally, this should be done moments before use.
- Do not use cold cream and/or Irish cream, the thermal shock with the chocolate will make it harden.
Mode: ASSEMBLY
- With the cupcake already cold, cut a hole in the cake to place the whiskey ganache. You can dig a little to fit more filling.
- Trim the removed cap and cover the filling.
- To apply the icing, you can use a piping bag with a nozzle (star or flat) or a spatula for a freer effect. That’s how I did it!
- Store in the refrigerator and consume as soon as possible. It will have a good shelf life due to the alcohol, but a new cupcake is tastier.
- Irish stout style black beer: the most famous is Guinness, I particularly prefer Murphy’s Irish Stout. It was the one used in the recipe. If you’ve never used one of them, it’s normal to have a plastic capsule in the can. When you open the can, it releases nitrogen gas to make the foam.
- Cocoa powder: I used the 100% extra brute from Cacao Barry/Callebaut, which even has an even stronger version. It’s very dark, but very dark. It’s worth noting that: I added more cocoa than the recipe called for. The original also called for 48g, the proportion should have been half if it followed the other ingredients.
- Whiskey: ideal would be an Irish one like Jameson, but as I don’t have one (and I wasn’t going to buy another one) I ended up using Ballantine’s 12 years old.
- Irish cream: is an Irish liqueur based on Irish whiskey, cream and other ingredients. The best known is Bailey’s, but there are other brands.
