I spent St. Patrick’s Day my junior year of college in Dublin. I drank whiskey for the first time while hiding behind trees in St. Stephen's Green, then walked buzzed down Grafton street and spent the evening getting Guinness and Irish kisses in the Temple Bar area.
While I can’t say I fit all of that into these cupcakes, they come pretty damn close. Guinness in the cake, whiskey in the filling, Baileys in the frosting. I put on some Corrs for added ambience. And the kisses came from my husband, who was very supportive of this recipe.
“Do you mind drinking up the Guinness I don’t use and then later eating it in a cupcake?”
These cupcakes have lots of parts, so in that way they are complicated, but it’s hard to go wrong, so it’s worth it. In fact, if you took all of the ingredients, dumped them in a bowl, and stirred, you could probably just eat that with a spoon and be reasonably satisfied. But if you follow the recipe, you end up with spongy chocolate cupcakes with a chocolate ganache filling and buttercream frosting. Make a little Irish coffee on the side, sit back, and be thankful for St. Patrick. And whiskey, of course.