St. Paddy's Day Cupcake Inspiration

It's very likely that this year, I'll be trying my hand at a whole new set of festive cupcakes for our annual St. Paddy's Day celebration.  But it's occurred to me that you might be looking for some inspiration of your own!  With that, I wanted to share two VERY successful cupcake recipes of St. Paddy's-past for your enjoyment!

Cupcake #1: Irish Car Bomb Cupcake

Here's what you'll need for the cupcakes:

1 c. stout (Guinness'll do!)
2 sticks unsalted butter, room temperature
2 c. sugar
2 eggs, room temperature

3/4 c. dutch process cocoa powder
2 c. all-purpose flour
1 1/2 tsp. baking soda
3/4 tsp. salt
2/3 c. sour cream, room temperature


1.) Preheat your oven to 350 degrees
2.) Bring your stout and butter to a simmer (on medium heat)
3.) When your stout begins to simmer, add cocoa and stir until smooth
4.) Whisk together flour, sugar, baking soda and salt in a bowl
5.) In another large bowl, beat together eggs and sour cream, then add stout mixture until smooth, then slowly add flour mixture until fully combined (do not over-beat)

6.) Bake for 17-20 minutes or until a toothpick comes out clean and allow to cool


Here's what you'll need for your ganache filling:


8 oz. bittersweet chocolate
2/3 c. heavy cream
2 tbs. unsalted butter
2-3 tsp. Irish whiskey (I like Jameson)


1.) In a double boiler (or glass bowl over a pot filled with 2 cups of water), melt and smooth the chocolate on medium-high heat
2.) Simmer your heavy cream in a saucepan and when it starts to bubble, pour it over the smooth chocolate
3.) Allow to sit for one minute, then stir until smooth
4.) Add your whiskey and butter and continue stirring, removing from the heat

Put them together:


1.) When your cupcakes are cooled, use a corer (or dull knife) to core out the center of each cupcake.
2.) Pour a teaspoon or so of your ganache into the core of your cupcakes and allow to cool for ~10 minutes


Here's what you'll need for the buttercream:


4 tbs. Bailey's Irish Cream
4 tbs. unsalted butter, room temperature
4-6 tbs. butter flavored Crisco
3-4 c. confectioners sugar


1.) Beat your butter and Crisco on medium-high speed until smooth, scraping the sides of the bow as needed
2.) Begin adding your confectioners sugar 1/2 c. at a time
3.) Between every cup or cup1/2 of sugar, add a tbs. of Bailey's Irish Cream
4.) Beat on high until the desired texture and taste is reached.


Remember: Buttercreams are hit or miss. Feel free to add more Bailey's if you feel you need to smooth it out or less if it's not stiff enough. It's up to you!

Use a piping bag or ziplock bag with a corner cut off to reveal a 3/4 in hole to frost your cupcakes.

Chocolate shavings or simple St. Paddy's sprinkles are great options for this cupcake's garnish.





Another Favorite of mine is my Mint Chocolate Cupcake. (NOTE - this recipe makes 32 cupcakes)

Here's what you'll need for the Cupcakes:


3/4 c. Dutch-processed cocoa powder
3/4 c. hot (near boiling) water
3 c. all-purpose flour
1 tsp. baking soda
1 tsp. baking powder
1 1/4 tsp. salt
1 1/2 c. (3 sticks) unsalted butter, room temperature
2 1/4 c. sugar
4 large eggs, room temperature
1 tablespoon plus 1 tsp. pure vanilla extract
1 c. sour cream, room temperature


1.) Preheat your oven to 350 degrees
2.) Whisk together cocoa and hot water until smooth
3.) In another bowl, whisk together flour, baking soda, baking powder and salt
4.) Melt butter and sugar in a saucepan over medium-low heat, stirring to combine. When combined, pour into mixing bowl and mix on medium-low speed until mixture is cooled (4-5 minutes)
5.) Add eggs, one at a time, beating until each is incorporated
6.) Add vanilla, then cocoa mixture and beat until combined
7. ) Reduce mixing speed to low and add flour mixture, slowly and alternating with the sour cream, beating until just combined.
8.) Divide batter evenly among cups and bake for 18-20 minutes or until a toothpick comes out clean. Allow to cool 


Here's what you'll need for your ganache filling:


8 oz. bittersweet chocolate
2/3 c. heavy cream
2 tbs. unsalted butter
2-3 tsp. Creme de menthe

1.) In a double boiler (or glass bowl over a pot filled with 2 cups of water), melt and smooth the chocolate on medium-high heat
2.) Simmer your heavy cream in a saucepan and when it starts to bubble, pour it over the smooth chocolate
3.) Allow to sit for one minute, then stir until smooth
4.) Add your creme de menthe and butter and continue stirring, removing from the heat

Put them together:


1.) When your cupcakes are cooled, use a corer (or dull knife) to core out the center of each cupcake.
2.) Pour a teaspoon or so of your ganache into the core of your cupcakes and allow to cool for ~10 minutes

Here's what you'll need for the buttercream:

1 tsp. Creme de Menthe
1 tsp. Pure Mint Extract (NOT peppermint -- your cupcake will taste like gum!)
2 tbs. heavy cream
4 tbs. unsalted butter, room temperature
8 tbs. butter flavored Crisco
3-4 c. confectioners sugar

  


If you're feeling adventurous, you can use Green Wilton Candy Melts (liquified in a double boiler) and pipe out the shape of a four-leaf clover using a #2 tip onto parchment paper. When the clover dries, it should slip right off and be set for a garnish!

How are you celebrating St. Paddy's Day this year!?