It’s the Wearin’ of the Green time in the good ol’ USofA.

Funny how a fairly nondescript holiday in Ireland turned into such a huge day of revelry here in the states. Then, again… when you look at immigration and discrimination in this country, it’s not that surprising, at all. It’s not unreasonable for a group to want to have their heritage recognized by the ruling classes… the Italians latched onto the now-not-so-popular Columbus Day. Mexicans have Cinco de Mayo. And, of course, there’s Chinese New Year, to name but a few… but once recognized, we shouldn’t look down upon the next wave of immigrants coming in. We’ve [mostly] all been there…

So… while I shan’t be drinking green beer or making green pizzas like I did at Pirro’s, lo these many years ago, I did decide to make some cupcakes to bring to my sister’s tomorrow. We’ll be doing the traditional corned beef and cabbage – the Jewish connection to our humble beginnings in the slums of New York – along with soda bread and a new recipe I found for an Irish Freckle Bread. Freckles are something my Dermatologist and I know lots about.

But I digress…

I found this recipe quite a few years ago but have only made them once before. Time for a repeat.

Guinness, Jameson, and Bailey’s Cupcakes

adapted from The Browneyed Baker

For the Guinness Cupcakes

  • 1 cup Guinness stout
  • 1 cup unsalted butter, at room temperature
  • ¾ cup Dutch-process cocoa powder
  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 1½ teaspoons baking soda
  • ¾ teaspoons salt
  • 2 eggs
  • ⅔ cup sour cream

For the Jameson Ganache

  • 8 ounces bittersweet chocolate (finely chopped)
  • ⅔ cup heavy cream
  • 2 tablespoons butter (at room temperature)
  • 2 teaspoons Irish whiskey

For the Bailey’s Icing

  • 2 cups unsalted butter, at room temperature
  • 5 cups powdered sugar
  • 6 tablespoons Bailey’s Irish Cream

Make the Cupcakes:

Preheat oven to 350°F. Line two standard muffin tins with liners.

Place the Guinness and butter in a medium saucepan and bring to a simmer over medium heat. Add the cocoa powder and whisk until the mixture is smooth. Remove from the heat and cool slightly.

In a medium bowl, whisk together the flour, sugar, baking soda, and salt; set aside.

Using an electric mixer, beat the eggs and sour cream on medium speed until combined. Add the Guinness-chocolate mixture to the egg mixture and beat just to combine. Reduce the speed to low, add the flour mixture and beat just until it starts to come together, about 30 seconds. Using a rubber spatula, fold the batter until completely combined. Divide the batter among the cupcake liners. Bake until a thin knife inserted into the center comes out clean, about 17 minutes. Cool for 5 minutes in the pan, then remove the cupcakes to a wire rack to cool completely.

Make the Whiskey Ganache Filling:

Place the chocolate in a heatproof bowl. Place the heavy cream in a small saucepan and bring to simmer over medium heat. Immediately pour it over the chocolate, then let it sit for two minutes. Using a rubber spatula, gently stir the mixture from the center outward until smooth. Add the butter and whiskey and stir until combined. Let the ganache cool until thick but still soft enough to be piped, about 30 minutes. (If it becomes too stiff, simply give it a good whisk and it will loosen up.)

Fill the Cupcakes:

Using a paring knife, cut the centers out of the cooled cupcakes, going about two-thirds of the way down. Using a cookie scoop or spoon, divide the prepared ganache between the centers of the cupcakes.



Make the Baileys Frosting:

Using the whisk attachment of a stand mixer, whip the butter on medium-high speed for 5 minutes, scraping the sides of the bowl occasionally. Reduce the speed to medium-low and gradually add the powdered sugar until all of it is incorporated. Add the Baileys, increase the speed to medium-high and whip for another 2 to 3 minutes, until it is light and fluffy.

Using your favorite decorating tip, or an offset spatula, frost the cupcakes and decorate with sprinkles, if desired. Store the cupcakes in an airtight container at room temperature for up to 4 days.


And the inside of the finished product!



I know it looks like a lot of work, but, really, they’re quite easy to do – and really taste great!

And while we’re speaking of immigrants…

“Ní thuigheann an sách an seang”

“The well-fed does not understand the lean.” Those who have may not understand the concerns of those who don’t have, and that you may need to lose a little to understand what it is like to have nothing.

Think about it.