Saturday, March 5, 2011

St Patrick's Day Recipe #1

This is the first in a series of St Patrick's Day recipes.
Who says you can't start with dessert first?

 Irish Car Bomb Chocolate Cupcakes

1 cup stout (Murphy’s or Guinness)
1 cup (2 sticks) unsalted butter
3/4 cup unsweetened cocoa powder (preferably Dutch-process)
2 cups all purpose flour
2 cups sugar
1 1/2 teaspoons baking soda
3/4 teaspoon salt
2 large eggs
2/3 cup sour cream
Ganache Filling
8 ounces bittersweet chocolate
2/3 cup heavy cream
2 tablespoons butter, room temperature
1 to 2 teaspoons Irish whiskey (Bushmills or other)
Baileys Frosting
3 to 4 cups confections sugar
1 stick (1/2 cup or 4 ounces) unsalted butter, at room temperature
1 shot of Baileys

Make the cupcakes: Preheat oven to 350°F.  Wash your dirty, nasty hands.  Line 24 cupcake cups with liners. Bring 1 cup stout and 1 cup butter to simmer in heavy large saucepan over medium heat. Add cocoa powder and whisk until mixture is smooth. Cool slightly.
Whisk flour, sugar, baking soda, and 3/4 teaspoon salt in large bowl to blend. Using electric mixer, beat eggs and sour cream in another large bowl to blend. Add stout-chocolate mixture to egg mixture and beat just to combine. Add flour mixture and beat briefly on slow speed. Using rubber spatula, fold batter until completely combined. Divide batter among cupcake liners, filling them 2/3 to 3/4 of the way. Bake cake until tester inserted into center comes out clean, rotating them once front to back if your oven bakes unevenly, about 17 minutes. Cool cupcakes on a rack completely.

Make the filling:  Chop the chocolate and transfer it to a heatproof bowl. Heat the cream until simmering and pour it over the chocolate. Let it sit for one minute and then stir until smooth. (If this has not sufficiently melted the chocolate, you can put it for 20 seconds in the microwave, watching carefully) Add the butter and whiskey (if you’re using it) and stir until combined. 

Fill the cupcakes: Wash your dirty, nasty hands. Let the ganache cool until thick but still soft enough to be piped (the fridge will speed this along but you must stir it every 10 minutes).  Press your index finger into the centers of the cooled cupcakes being careful not to poke too far down  Put the ganache into a piping bag with a wide tip and fill the holes in each cupcake to the top. (***see my Ziploc bag suggestion below)

Make the frosting: Whip the butter in the bowl of an electric mixer, or with a hand mixer, for several minutes. You want to get it very light and fluffy. Slowly add the powdered sugar, a few tablespoons at a time. If the icing begins to clump up – don’t worry once you add the Bailey’s it will smooth back out. Once the icing is thick enough it is ready to be spread onto the cupcakes. Ice and decorate the cupcakes.

*If you don’t have a pastry piping bag, use a large Ziploc baggie with a tiny snip cut out of the corner of it. – Ta freakin' da!  Works like a dream!

1 comment:

  1. Recipe # 2 :)

    Bon Appetit
    Mrs. O'Callaghan's Soda Bread

    At Ballinalacken Castle Country House & Restaurant, the bread is baked in a rectangular pan.
    makes 1 loaf
    by Mary O'Callaghan

    Nonstick vegetable oil spray
    3 cups all purpose flour
    3 cups whole wheat flour
    1/2 cup (packed) brown sugar
    2 teaspoons baking soda
    1/4 cup (1/2 stick) chilled margarine or butter, cut into 1/2-inch cubes
    2 cups buttermilk

    Preheat oven to 425°F. Spray heavy baking sheet with nonstick spray. Whisk both flours, sugar, and baking soda in medium bowl to blend. Add margarine and cut in until margarine is reduced to pea-size pieces. Add buttermilk; stir until shaggy dough forms. Turn dough out onto lightly floured work surface. Knead until dough comes together, about 10 turns. Shape dough into 9-inch round (the round should be about 1 inch high). Place dough on prepared baking sheet. Cut large X, 1/2 inch deep, in top of dough, almost all the way to the edges of the round.
    Bake bread in center of oven until deep brown and bottom sounds hollow when firmly tapped (a bamboo skewer inserted into the center of the bread should emerge clean without any stickiness or moistness), about 55-60 minutes. Transfer bread to rack and cool completely.