Makes 12 servings
2 cups heavy whipping cream
1½ cups granulated sugar
1 vanilla bean, scraped
5 cups whole milk
3 cups Bailey’s Irish Cream
¾ cup all-purpose flour, plus more for pan
1 cup unsweetened cocoa powder
1 teaspoon kosher salt
3 large eggs
1½ cups plus 3 tablespoons granulated sugar
½ teaspoon pure vanilla extract
2 cups melted butter, plus more to grease pan
1 cup stout
6 ounces semisweet chocolate, melted
For the Bailey’s Ice Cream:
For the Chocolate Stout Cakes:
Bailey’s Ice Cream
- In large bowl, combine cream, sugar, and innards of vanilla bean.
- Whisk for 3 to 4 minutes, until mixture begins to froth. Whisk in milk and Bailey’s. Refrigerate overnight.
- Freeze cream mixture in ice cream maker according to manufacturer’s instructions.
Chocolate Stout Cupcakes
- Preheat oven to 350 degrees.
- Butter cupcake pan and dust with flour. Set aside.
- Sift flour, cocoa, and salt together in bowl. Set aside.
- In bowl of stand mixer, mix eggs and sugar on medium speed about 3 minutes, until very pale in color. Mix in vanilla.
- Reduce speed to low and add dry ingredients, melted butter, and stout in three batches, alternating dry ingredients, butter, then stout.
- Add chocolate and mix to combine.
- Place cupcake pan on baking sheet. Fill each cupcake mold about 2/3 full and bake 20-25 minutes, until tops look shiny and are set (when tested with toothpick, pick should come out clean but not dry, and there may be some melted chocolate from the chopped chocolate).
- Transfer cupcake pan to cooling rack. After a few minutes, invert pan and let cakes cool upside down in molds. Gently remove from molds once completely cool.
- When ready to serve, reheat cakes at 350 degrees for 1 to 2 minutes. Top with Bailey’s Ice Cream and serve with coffee stout.
- From Savannah Sasser, Sasser's Culinary Insights, Atlanta