This is the matured version of the Irish Chocolate Cupcakes I’ve made a few times – it’s been adapted from the Barrington Brewery to Bon Appetit to Smitten Kitchen to (via Kim) me. I decided to add the Guinness Ice Cream by Emeril Lagasse as well, since I had the right quantity in the bottle I bought.
I followed the cake recipe as adjusted by Smitten Kitchen, then added the Bailey’s frosting from the other recipe, spooning it onto the cake warm to give it a nice shiny glaze:
I won’t bother to copy the recipes out here, since they were perfectly well written elsewhere. I will note my changes, though:
The cake recipe was fine, perfectly straightforward. I greased the pan with shortening and mixed a bit of flour and cocoa together to flour the pan, see this post for a demonstration if you’re wondering how that works. It came out of the pan perfectly after letting it cool for a bit, and that’s usually the hard part for bundt cakes.
I looked at the notes on the ice cream recipe and reduced the number of eggs to 4 – 6 is way too many for such a small batch. Also, I brought the custard to 150 degrees (scald milk) instead of boiling it and then brought it to 170 with the eggs. Not boiling it makes it less likely to get a skin or curdle. Also, when I boiled the beer I measured it first to figure out what I needed – it went from 1.5 cups to 1 cup fairly quickly.