You all might have heard about a popular drink served particularly around St. Patty’s Day call the Irish Car Bomb. You make one by adding Bailey’s and Jameson to a shot glass. You layer the Bailey’s on the bottom. After you pour the Guinness into a pint glass or beer mug 3/4 of the way full you simply drop the shot glass into the Guinness and chug. This drink sounds like it can get you totally “BAKED”.
I love the idea of making this drink into a cake/cupcake, but I thoroughly dislike the name. One of our faithful facebook followers suggested that we rename it the Buzzed Danny Boy which we think is an awesome name, but since we always try to play off of our “BAKED” name we have decided to rename this concoction the Totally “BAKED” Danny Boy.
We’re lucky to have a fantastic micro-brewry right here in town so I strolled on over to Burley Oak Brewery and grabbed myself a growler of their Black Cow Stout. Now, I’ve made Chocolate Stout Cupcakes with Burley Oak brew before, but adding this Black Cow to my recipe really cranked things up a notch. The cupcake was so moist and balanced it was delicious without the accouterments of filling or frosting, but in our efforts to recreate the drink in a cake/cupcake form we’ve filled them with Irish Whiskey Ganache and topped them with our homemade Irish Cream Liquor buttercream. The Totally “Baked” Danny Boy cupcakes are rolling out the door for a limited time only.
For your baking enjoyment I’m including the following recipe for Chocolate Stout Cupcakes. It’s the best that I’ve found and is courtesy of David Lieberman of the Food Network.
- 3/4 cup unsweetened cocoa
- 2 cups sugar
- 2 cups all-purposeflour
- 1 teaspoon baking soda
- Pinch fine salt
- 1 bottle stout beer (I recommend Burley Oak’s Black Cow)
- 1 stick butter, melted
- 1 tablespoon vanilla extract
- 3 large eggs
- 3/4 cup sour cream
Preheat oven to 350 degrees F.
In a large mixing bowl, whisk together the cocoa, sugar, flour, baking soda, and salt.
In another medium mixing bowl, combine the stout, melted butter, and vanilla. Beat in eggs, 1 at time. Mix in sour cream until thoroughly combined and smooth. Gradually mix the dry ingredients into the wet mixture.
Lightly grease 24 muffin tins. Divide the batter equally between muffin tins, filling each 3/4 full. Bake for about 12 minutes and then rotate the pans. Bake another 12 to 13 minutes until risen, nicely domed, and set in the middle but still soft and tender. Cool before turning out.