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I know they’re quite a bit late, but here are a few photos of the vanilla lemon cupcakes and irish car bomb cupcakes I made for st patricks day. I was finally able to get them off of my camera and convert them.

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Drunken Irish Cheesecake Brownies

Ingredients:

For the batter:

  • 1 box Brownie Mix
  • 1 bottle Guinness Stout

For the cheesecake swirl:

  • 8 ounces, weight, Cream Cheese
  • ⅓ cups Superfine Sugar
  • 1 whole Egg
  • Irish Cream To Taste

Preparation Instructions

Brownies:

Prepare brownies mix according to box but substitute water for Guinness. Pour batter into brownie or cake pan or muffin pan for individual pieces.

Cheesecake Swirl:

For the cheesecake swirl, beat the cream cheese and sugar together until combined. Add the egg and mix then stir in the Baileys until all is well combined. Top the brownie mixture with the cheesecake mixture and use a fork or knife to gently swirl it into the brownie mixture.

Bake for 25-35 minutes, or until just set in the middle. Leave to cool before cutting into squares and serving.

ENJOY! :D

You can also make these into mocha brownies with Irish Cream cheesecake by replacing the Guinness with cold strong coffee!:)

here’s a photo, sorry for the bad quality, I had to use my cell phone.

drunken irish brownies

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I made some tasty little cupcakes today that I like to call “Drunken Irish Cupcakes” as they include both Guinness as well as Bailey’s. This idea originally came from some brownies I had made with a co-worker for a staff party some months back. The brownies were Guinness chocolate brownies with a Bailey’s cheesecake swirl on top and they were fantastic!
CAKE:
  • 1 cup Guinness stout
  • 1 cup (2 sticks ) unsalted butter
  • 3/4 cup cocoa powder
  • 2 cups sugar
  • 2 cups flour
  • 2 tsp baking soda
  • 3/4 cup vanilla yogurt
  • 2 large eggs

DIRECTIONS:

pre-heat oven to 350 degrees.

whisk together flour and baking soda.

pour Guinness into small saucepan and add butter.  Slowly heat on stove top until butter is melted.

once butter is melted, whisk in cocoa powder and sugar until combined.

combine eggs and yogurt in large bowl and beat with mixer until combined.

slowly add Guinness mixture to eggs and yogurt and beat with mixer.

add in flour mixture and beat until well combined.

fill cake pan or baking cups and bake until toothpick inserted into middle comes out clean.

FROSTING:

  • 7-10 large egg whites
  • 2 cups sugar
  • Bailey’s irish cream to taste
  • 3 sticks butter (unsalted)

DIRECTIONS:

Place sugar and egg whites in the heat-proof bowl of an electric mixer. Set bowl over a pan of gently simmering water, and whisk until sugar has dissolved and egg whites are hot to the touch, about 3 minutes. Test by rubbing the mixture between your fingers; it should feel completely smooth.
Transfer bowl to mixer stand (or hot pad if using hand mixer). Using the whisk attachment, beat on high speed until mixture has cooled completely and formed stiff and glossy peaks, about 10 minutes.
Add the butter, one piece at a time, and beat until incorporated after each addition. Don’t worry if the buttercream appears curdled after all the butter has been added; it will become smooth again with continued beating. Add Bailey’s, and beat just until combined.
Make sure the cupcakes are fully cooled before frosting as buttercream melts extremely easily!

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