Dublin Drop Cupcakes

Dublin Drop Cupcakes

It’s one of the most-requested St. Patrick’s Day drinks, now in cupcake form. Using our Nitro Dry Stout for the cake, Holladay Bourbon for the chocolatey center, and Five Farms Irish Cream to top ‘er off, these magical cakes are sure to be a crowd favorite.

Serves: 12

Nitro Dry Stout Cupcakes

Ingredients:

¾ cup All Purpose Flour

¼ cup Dutch Process Cocoa

1 tsp Instant Espresso Powder

¼ tsp Kosher Salt

½ cup Unsalted Butter, Room Temp

1 cup Granulated Sugar

2 Large Eggs, Room Temp

1 tsp Vanilla Extract

½ cup Sour Cream, Room Temp

2/3 cup Boulevard Nitro Dry Stout

Instructions:

1. Preheat oven to 350° F and add cupcake liners to cupcake tin.
2. In a medium size bowl, whisk flour, cocoa, instant espresso, salt, and baking soda. Set aside.
3. In a separate bowl, using a hand mixer or stand mixer, beat sugar and butter on medium speed until light and fluffy ensuring the sugar has emulsified into the butter. Add the eggs one at a time, mixing each one in completely before adding the next. Follow with vanilla and sour cream.
4. Mix in half of the dry ingredients, then Nitro Dry Stout, then the other half of the dry ingredients. There will be a little Nitro Dry Stout left over. We recommend treating yourself.
5. Using a scoop or spoons, fill cupcake liners about 2/3 of the way.
6. Bake for 15-17 minutes until a toothpick inserted into a middle cupcake comes out clean. These cupcakes are intended to bake flat on top to allow for maximum frosting- do not expect a high rise here!
7. When finished baking, let cool 5-10 minutes in pan, then let cool on baking rack completely before assembling.

Holladay Bourbon Ganache

Ingredients:

1 1/3 cup Semi Sweet Chocolate; chips or a bar roughly chopped

1 cup Heavy Cream

1 tbsp Unsalted Butter, Room Temp

1 tbsp Holladay Whiskey

Instructions:

1. Place chopped chocolate (or chips) and butter into a metal or glass bowl.
2. Scaled heavy cream either in the microwave (heat at 30 second intervals and take care to not let the heavy cream bubble over) or on the stovetop. The heavy cream is ready when you notice bubbles begin to form at the edges.
3. Pour scalded heavy cream over chocolate and let sit for a minute or two. Carefully whisk until the chocolate and heavy cream are emulsified. Add whiskey and continue to mix until fully incorporated.
4. The ganache will firm up as it cools.

Five Farms Irish Cream Buttercream

Ingredients:

1 cup + 2 tblsp Unsalted Butter, Room Temp

4 2/3 cup Powdered Sugar

2 tsp Vanilla Extract

¼ cup Five Farms Irish Cream

Instructions:

1. Beat butter in stand mixer or hand mixer on medium high speed until pale and fluffy.
2. Sift half of the powdered sugar into the butter. Starting on low speed, beat into butter to combine. Sift remaining powdered sugar into mixture until almost fully mixed in.
3. Add vanilla and Five Farms Irish Cream and mix until smooth.

Assembly

Once the cupcakes have cooled completely, use an apple corer (or a similarly shaped tool) or a knife to carve small holes in the center of the cakes. Place ganache into a pastry bag or Ziploc and fill each cake with your ganache. You’ll likely have some ganache left over. It can be stored in the fridge for up to a week- it’s an excellent addition to coffee or as a little midnight snack.

After filling each cake, place the Five Farms Irish Cream Buttercream into a pastry bag fitted with your favorite frosting tip, or use a scoop to top off the cakes and get them party-ready.

This is truly a labor of love, but these cupcakes will have you feeling quite fine! Slainte!