I spent St. Patty’s Day with my hubby watching one of our favourite TV Shows: NCIS: LA into the wee hours. I haven’t been feeling that well this week, so some down time was definitely a must. I wanted to make an awesome St. Patrick’s Day dessert to go along with St. Patrick’s Day Irish Beef Stew. I was first thinking about making a chocolate Guinness cake, but I thought that would be too much cake for my hubby and I to eat. So I decided that cupcakes would be delicious.
My favourite cupcakes are red velvet, but I thought I would put a great Irish twist on them, and they turned out delicious. I love the bright green colour of these cupcakes, but you have to be careful not to dye your hands or anything else in your kitchen green. This cupcake recipe is originally from Dessert For Two, therefore I had to triple the recipe to get a dozen cupcakes. I added Bailey’s to the cream cheese frosting and made a chocolate ganache with a splash of bailey’s for a delicious filling. Any extra chocolate ganache was drizzled over a couple cupcakes. It was perfect because I had some egg whites leftover in my fridge that I had to use up, and this was a much more delicious option than an egg white omelette.
A delicious and festive treat for St.Patrick's Day!
- 3/4 cup canola oil
- 3/4 cup sugar
- 6 tbsp buttermilk
- 3 egg whites
- Green food coloring (enough to reach desired colour)
- 3/4 tsp vanilla
- 1/2 tsp white vinegar
- 3 tbsp and 3 of 1/3 cups of flour
- 6 tsp cocoa powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 6 ounces cream cheese , softened
- 4 tbsp butter , softened
- 12 tablespoons powdered sugar
- 2 tsp buttermilk
- 1/2 tsp vanilla
- 2 tsp Bailey's (or more according to your taste)
- 1 milk chocolate bar (I prefer Lindt)
- 1-2 tsp Bailey's according to taste
- 1 tsp butter
- Whipping Cream to reach desired consistency
Preheat oven to 350 and line 12 muffin tins with cupcake liners.
In a large bowl sift together: flour, cocoa powder, baking soda and salt.
In another large bowl mix together canola oil, sugar, buttermilk, egg whites, food colouring, vanilla and vinegar.
Slowly mix in the dry ingredients to the wet ingredients. Split the mixture evenly between the 12 cupcake liners.
Bake for 20-22 minutes until a cake tester comes out clean. When cooked, allow to cool completely on a wire rack.
Cream together the cream cheese and butter. Add the vanilla, buttermilk, Bailey's and powdered sugar. Add as much Bailey's until desired taste is reached, and add buttermilk/milk to reach desired consistency.
In a medium sized bowl break apart the chocolate bar. Add the tsp of butter.
In a small ramekin heat 1 tbsp. of cream at a time in the microwave to pour over the chocolate to melt it. Add enough cream to melt chocolate until smooth.
Add desired amount of bailey's to reach desired flavour.
Use bailey's or cream to reach desired consistency.
Use an icing tip to remove the centre out of the cupcakes, reserve the tops.
Fill the centres with the ganache, reserve any excess ganache.
Plug the centres with their tops.
Pipe the icing onto the cupcakes. I used a star tip, but you can use whatever you like. Have fun with it.
If you have excess ganache, drizzle it on top of the cupcakes.