St. Patrick's Day has just as many food-based rituals in my family as practically every other holiday even though we're not at all Irish. It's definitely a yummy one. The corned beef, cabbage, potatoes, and soda bread are all so good, I try to make time for them throughout the entire year. This dessert combines another two stellar Irish staples: Guinness stout and Bailey's cream liquor. It's incredible how well the two rich flavors complement the dark chocolate. It's are another tradition in the making for sure!
1 cup stout, such as Guinness
3/4 cup olive oil, minus 3 tablespoons
3tablespoons maple syrup
¾ cup cocoa powder
2 cups flour
1/2 cup sugar
1 ½ tsp. baking soda
¾ tsp. salt
2 large eggs
2/3 cup yogurt
1. Preheat the oven to 350° F. Line pans with paper liners. Combine the stout and oil in a medium saucepan. Heat, then add cocoa powder and whisk until smooth. Remove from heat and cool.
2. Combine the flour, sugar, baking soda and salt. In a large bowl, whisk together the eggs and yogurt until creamy.
3. Add the stout mixture to the egg mixture . Whisk in the dry ingredients until just incorporated.
4. Divide the batter evenly between the cupcake liners. Bake until a toothpick inserted in the center comes out clean, about 17 minutes. Allow to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
5. For frosting: whisk 1 cup strained Greek yogurt , 1 teaspoon vanilla extract , 1 teaspoon Bailey's liquor (optional), and 1/2 C powered sugar. Refrigerate to thicken (at least 30 minutes), then spread on cupcakes and decorate with cake crumbs as desired. Yields 12 cupcakes.