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