Chocolate stout cupcakes with Irish whiskey ganache + Irish cream frosting

Chocolate stout cupcakes with Irish whiskey ganache + Irish cream frosting

I drank my first Guinness atop the Storehouse in Dublin exactly two years ago this Sunday. It was then that I decided I didn’t particularly care for Guinness, but I did like the view from the Storehouse. Despite the gray clouds and fog that lingered over the city, it was stunning. Almost like Dublin was built for the gray. I also liked watching the men in kilts, and how they swayed ever so perfectly with their every step or turn. It was hypnotizing, almost. A nice respite from the pint of bitter syrup that set in front of my face, begging to be drank. But I just couldn’t do it. So I pushed my beer over to Thom’s side of the table and declared that I was not my father’s daughter. Because she would love and bathe in Guinness. And so that night we stumbled home drunk and I emailed my dad to tell him the unfortunate news surrounding my Guinness experience; how I hoped he wouldn’t disown me But seriously how does anyone drink that stuff?

He didn’t disown me (thank goodness) but he did write back saying how much he wished he could have been there with us, and that it was his dream to drink a Guinness at the top of the Storehouse on St. Patrick’s Day. I remember the words like it was yesterday: You’re living my dream.

That struck me in the gut. And not in a good way. Why am I living his dream? That’s not fair. I want him to live his dream. And so Thom and I spent an entire year devising a plan to surprise my dad with a trip to Ireland so that he could finally live his dream of drinking a Guinness at the Storehouse on St. Patrick’s Day. And in May of last year, we purchased the tickets and made it final; there was no turning back. Except there was because I bought travel insurance like any level headed person does when they do something as bold as buy their dad and step mom plane tickets for a surprise trip to Ireland.

Is Sharebear even going to like Ireland? I asked. Who cares, we’ll get her drunk, said Thom. 
Dutch processed cocoa powder
Irish whiskey ganache
Chocolate stout cupcakes with Irish whiskey ganache + Irish cream frosting
Chocolate stout cupcakes with Irish whiskey ganache + Irish cream frosting

When it came time to surprise them with the trip, I started getting cold feet – wondering if it was too over the top and how we were going to break the news without stepping on toes on Christmas Eve morning. So we pulled them into the kitchen – my dad and step mom – and handed them a card. On the front it simply said THANKS, and the inside was filled with run on sentences about how much we’ve appreciated their unconditional love and massive support over the past half decade. And how we’d like to repay them with plane tickets to Ireland.

Their faces? Priceless. So here we are heading back to Ireland for our 2nd biennial St. Patrick’s Day trip, but this time with my other favorite man in tow. And for you? Well, I have a delicious post lined up next week – but for now I’ve got boozy cupcakes.

Chocolate stout cupcakes with Irish whiskey ganache + Irish cream frosting
Chocolate stout cupcakes with Irish whiskey ganache + Irish cream frosting

Notes: Do not (DOOOOO NOOOOOOT) substitute natural cocoa for the Dutch processed cocoa. I mean it. You also cannot use Hershey’s special dark cocoa in this recipe, as it’s a blend of both natural cocoa and Dutch processed cocoa. You can, however, use special dark cocoa in this recipe – just replace the punkin ale with extra stout Guinness. Because it’s vegan (unlike regular Guinness). If you’re not into the tofu, you can substitute two flax eggs for it. But the cupcakes aren’t going to be nearly as tender as the tofu version. Just sayin’.

UPDATE: Apparently North American bottled Guinness extra stout is no longer considered vegan due to suspicion that bottlers practice a filtration process that uses the bladders of some fish.

CHOCOLATE STOUT CUPCAKES WITH IRISH WHISKEY GANACHE + IRISH CREAM FROSTING

Cupcakes
1 1/4 cups unbleached flour
1/2 cup Dutch processed cocoa
1 cup cane sugar
1/2 tsp baking soda
3/4 tsp fine sea salt
1/2 cup non-GMO canola oil
1/2 cup Guinness extra stout
1/4 cup non-dairy milk
6 tbsp soft silken tofu, blended

Ganache
4 oz good quality dark chocolate, chopped
6 tbsp non-dairy milk
2 tbsp Irish whiskey

Frosting
1/2 cup vegan butter
1/4 cup non-hygrogenated shortening
2 1/4 cups powdered cane sugar
1 tsp cocoa powder
1/2 tsp espresso powder
1/4 tsp unsulphured molasses
2-3 tbsp Irish whiskey

Preheat oven to 350˚F. Line a 12 cup muffin pan with paper liners; set aside. In a large mixing bowl, sift together the flour, cocoa powder, sugar, baking soda, and salt; whisk and set aside. In a small mixing bowl, stir together the oil, stout, milk, and tofu. Create a well in the center of the dry ingredients and pour in the wet ingredients; whisk just until combined. Do not over mix. Fill cupcake liners with 1/4 cup of batter. Bake at 350˚F for 16-17 minutes, until a toothpick comes out clean. Transfer to a wire rack to cool.
While the cupcakes are cooling, prepare the ganache by adding the chocolate to a small mixing bowl; set aside. In a small saucepan over medium heat, bring the milk to a boil then pour it over the chocolate. Let stand for 2-3 minutes, then whisk until smooth. Stir in the whiskey and set aside.
Once the cupcakes have cooled, use a grapefruit spoon (or cupcake plunger if you’re fancy) (I’m not) to remove a small circle from the middle of each cupcake. I made mine big enough so they held about 2 teaspoons of ganache. Fill the centers with ganache then transfer cupcakes to a rimmed baking sheet and refrigerate for 30 minutes.
While the cupcakes are chilling, prepare the frosting by creaming the butter and shortening on high speed for about 15-20 seconds. Sift in the powdered sugar, cocoa, and espresso powder then continue mixing, on high speed, for 30-45 seconds. Mix in the molasses and whiskey; blend on high speed until light and fluffy. If the frosting is still a bit soft, sift in 1-2 tablespoons of tapioca starch. Or more sugar, but I’m not a fan of overly sweet frostings.
Once the cupcakes are ready to be frosted, spoon about 3 tablespoons of frosting onto each cupcake and smooth with the back of a spoon. Store in an air tight container for up to three days. Cupcakes made with flax eggs will only keep for two days.

Yield: 1 dozen cupcakes

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27 thoughts on “Chocolate stout cupcakes with Irish whiskey ganache + Irish cream frosting

  1. Oh My! They look so delicious. I love booze in my cakes. I've never made a cupcake with tofu so I'm really excited to work this into a recipe. Have a great time in Ireland! I'm trying out your easy caramel sauce this weekend and I can't wait.

  2. These cupcakes look unbelievable – the crumb looks like it has the perfect texture and I would love to be able to sink my teeth into that frosting right about now. And that little bit of ganache lurking underneath the frosting? Wow.But, more importantly I think, what a sweet gesture! My sister and I have been dreaming about doing something similar for our parents after they worked so hard to put us through school. I think this is the kick in the pants I needed to just do it already!

  3. Oh my word. The reason for taking your dad to Ireland is the best. And, I love Thom's answer about Sharebear. I hope you guys have the most amazing time ever. I'm sure you will!!! And thanks for this killer recipe. Wow. You've outdone yourself….again. p.s. I don't like Guinness either.

  4. I love everything about this post–from the cupcakes (yum), to the Guinness (YUM), to the Irish-ness of it all, and most especially? For how sweet you are to have done that for your father!! I love reading your blog always, but I finally had to comment when I read this πŸ™‚ Can't wait to see what's next! xo

  5. Well, if you two aren't the best gifters ever, I don't know who is! I am still so mad at myself for not touring the Guinness brewery when I was in Dublin. I suppose I'll just have to go back someday. I do love Guiness, and have consumed my fair share of Irish car bombs in my super-classy bartending days, so I'm all for these cupcakes.

  6. Yummy looking cupcakes, I bet the Guiness gives them a great depth of flavor. Ireland is one country that I would really LOVE to visit. My husband's family is Irish and it would be an amazing experience to travel to Ireland with him and our kids.Have fun with Thom and your dad and Sharebear!

  7. That's so funny, I just made a chocolate stout cake yesterday for my blog! Haha, guess it's popular around this time of year πŸ˜‰ I wasn't sure I was going to like it considering I don't like Guinness or any kind of stout, but it works surprisingly well with chocolate. These cupcakes look divine, I wish I had one right now!

  8. This really speaks to my heart: I dream of someday being able to give a trip to my dad too. My parents are the type of people who aren't really into traveling (not sure where I got the travel bug from!) but ever since I can remember, my dad has talked about seeing a baseball game at wrigley field. I'd love to be able to do that for him someday.Wishing you all a wonderful trip! My husband is extremely jealous. And don't feel bad: I'm not a Guinness fan either…

  9. Oh, yes you did! I love both Guinness and Whisky, and so these could be my dream cupcake, Car Bomb Cupcakes! πŸ™‚ I just made chocolate cupcakes with vanilla frosting (Scary Librarian Cupcakes) and drank whisky with them…is that good enough? I guess I'm a lazy bomber.XOXO!DawnVegan Fazool Bloghttp://veganfazool.blogspot.com

  10. I love, love, love that story about your dad! I feel similar feelings when I tell my mom about certain experiences or trips I have, and try to do what I can to treat her to her own special things, because she sure deserves it. These cupcakes look wonderful! I think I will try making them for a belated St. Paddy's Day party that's happening next weekend.

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