Chocolate Stout Cupcakes with Bailey’s Ice Cream

Directions

For dessert, Haseler transforms brownie à la mode into a grown-up dessert inspired by the Irish Car Bomb, the popular cocktail made by spiking a pint of Guinness with Bailey’s and Irish whiskey. Her miniature cakes are served warm, topped with boozy Bailey’s ice cream. “And it wouldn’t hurt to have a shot of Jameson on the side.”

Bailey’s Ice Cream

1. In large bowl, combine cream, sugar, and innards of vanilla bean.
2. Whisk for 3 to 4 minutes, until mixture begins to froth. Whisk in milk and Bailey’s. Refrigerate overnight.
3. Freeze cream mixture in ice cream maker according to manufacturer’s instructions.

Chocolate Stout Cupcakes

1. Preheat oven to 350 degrees.
2. Butter cupcake pan and dust with flour. Set aside.
3. Sift flour, cocoa, and salt together in bowl. Set aside.
4. In bowl of stand mixer, mix eggs and sugar on medium speed about 3 minutes, until very pale in color. Mix in vanilla.
5. Reduce speed to low and add dry ingredients, melted butter, and stout in three batches, alternating dry ingredients, butter, then stout.
6. Add chocolate and mix to combine.
7. 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).
8. 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.
9. 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.

Beer suggestion: Dark Night Coffee Stout, a rich roasted stout blended with Nicaraguan espresso and cold-brewed coffee—courtesy of Haseler’s local coffee roaster, Beanology.