Happy St Patrick’s Day! Tomorrow. To celebrate, whip up a batch of my Rocky Road to Dublin Cupcakes which have an appropriately Irish twist without being all dyed green and in your face about it. These are chocolate Guinness cakes with a rocky road inspired topping, all in white, like a thick, foamy pint. And speaking of rocky road, also check out my old Baileys Rocky Road recipe which, in my opinion, is still the best.
250ml Guinness (other dark stouts are available)
150g salted butter
125g plain chocolate
500g caster sugar(!)
200g sour cream
2 large eggs
1 teaspoon vanilla extract
525g plain flour
2 teaspoons baking powder
For the topping:
200g cream cheese
150g white chocolate
100g salted butter
1 tablespoon Guinness
White mini marshmallows
White chocolate chips
Yoghurt covered strawberry pieces (or similar – you want something fruity but white)
Makes 24 cupcakes – ideal for your St Paddy’s party. Preheat the oven to 170C and pop paper cases into a couple of muffin trays.
- Melt the chocolate and butter in a glass bowl over a pan of boiling water. Add the Guinness and combine well. Remove from heat and stir in the sugar until dissolved.
- In a separate bowl, mix the sour cream, eggs and vanilla together. when combined, add the chocolate mixture. Then add the flour and baking powder and mix until smooth. I had to use and electric whisk to get mine smooth but a little elbow grease would work just as well.
- Pour into cases and place in the centre of the oven for 18 minutes or until you can stick a knife into the middle of one and it comes out clean.
- For the topping, melt the chocolate, butter and Guinness together.
- In a separate bowl, whisk the cream cheese to soften. Add the chocolate mixture once it has cooled, and whisk well to achieve a light, fluffy and smooth texture.
- Dollop onto the cooled cupcakes and decorate ’til your hearts content.