I baked these for my lingerie scene and I must say I was scared I would be coming back with left overs. Thank god they were all gone, or else my pride may take a hit. I did receive one comment that it was too rich so just warning you!
First, you will need to make the chocolate shamrocks for the top. I bought a mold from the Bulkbarn but you could just pipe a shamrock shape as well.
Melt the chocolate melting wafers in a ziplock bag in the microwave on 60% power. Go for a minute the first time then switch to 30 sec intervals. I usually stand it in a cup so that all the chocolate collects in the corner I want to pipe from. Refrigerate for 20-25 minutes until the are set.
Tap the mold lightly and they should drop right out.
Now, it will be a guinness cupcake and baileys topping, but don't get too excited cause it's not enough to get you tipsied.
1 cup guinness
2 sticks butter
3/4 cup cocoa
2 tsp instant espresso powder
2 cups all purpose flour
2 cups sugar
1 1/2 tsp baking soda
1 tsp salt
2/3 cup greek yogurt (plain)
1/2 cup chopped chocolate (or chocolate chips)
1/4 cup butter
1/4 cup milk
Bailey's Butter Cream Frosting
3 egg whites
3/4 cup sugar
1 cup butter
3-4 tbsp bailey's
I melted the Guinness and the butter here and I have no idea why I did that. I suggest going the normal route...cream the butter and the sugar, add the eggs vanilla ect... then add the dry ingredients with the yogurt...then pour in the guinness at the end.
Line the muffin tins with your favorite liners! Obviously st patties has its very own.
Here I whisked in the cocoa powder and the instant espresso powder. So this procedure is very much like a brownie recipe. But like I said, you could do it the traditional way too.
Add the sugar, eggs, and vanilla and mix well. Make sure the butter and guinness are cool enough so they don't scramble the eggs.
Add the flour and yogurt in 2 additions, alternating. Don't, don't, don't over mix.
Scoop them into the muffin tins and bake at 350 for 17 minutes exactly.
For the ganache, you can do the traditional one where you use 1 part chocolate and 1 part heavy cream. I didn't have heavy cream so I had to improvise. This is a really good substitute. Just put all the ingredients in a bowl and melt them in the microwave. Refrigerate until set with a plastic wrap pressed directly onto the chocolate.
I also didn't have icing sugar so I had to do a Swiss meringue. It didn't come together very easily because my butter wasn't at room temperature. Lesson learned. I just kept on beating it until it did come together and eventually it worked out.
So combine the whites and the sugar in a heat proof bowl and set over simmering water. Stir until the sugars are dissolved and the mixture is pretty warm.
Take a apple corer and scoop out the center of the cupcakes
There's my frosting bag and ganache bag :)
The one on the left is filled with ganache before being topped with frosting.
Happy st. Patties day!
You can sort of see the ganache in there. Neways, super good. If you don't plan on going all out then at least try the chocolate cupcakes and just substitute the guinness with water or coffee. I probably won't post again until after st. patties but have a great weekend drinking green beer!