This fluffy Irish cream dark chocolate mousse is topped with an Irish whiskey whipped cream and salty hard pretzels for a tasty St. Patrick’s Day-inspired treat.

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St. Patrick’s Day is one week from today! Which oddly enough means it has almost been 2 years since we locked down due to COVID-19 – at least here in Columbus, OH. When we went home after work on Monday, March 16th, 2020 we were told not to come back the next day, St. Patrick’s Day. And we all know what happened after that.

All of that aside, here we are 2 years later trying to navigate this world and continue with our lives in whatever way we feel comfortable doing so. While hosting a St. Patrick’s Day party isn’t high on that list for me, that didn’t stop me from making some new St. Patrick’s Day inspired recipes!

These little Irish cream dark chocolate mousse cups remind me of the Irish cream pie I made last year, which had a fluffy Irish cream chocolate filling and a salty crunchy pretzel crust. In retrospect I think these could have also benefitted from a drizzle of that same whiskey caramel I topped the pie with, but instead I added a little whiskey to the whipped cream this time around.

Honestly, I ended up using the mousse like a dip for the leftover whole hard pretzels and I wasn’t mad about it one bit. Pretty sure I actually have a recipe saved somewhere for a Irish cream dip of sorts… one of these days I will find it and share it on the blog! In the meantime, if you need more St. Patrick’s Day-inspired recipes, you can find my entire collection HERE.

Seven years ago: Slow Cooker Guinness Beef Stew

Eight years ago: Spinach Pizza Dough

Eleven years ago: Chicken and Broccoli Stir-Fry

IRISH CREAM DARK CHOCOLATE MOUSE

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Yield: 6 servings Prep Time: 2 Hours 15 MInutes Cooking Time: 5 Minutes 5 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 3/4 cup chilled heavy cream, divided
• 4 egg yolks
• 1/4 cup Irish cream liqueur, room temperature
• 1/8 tsp salt
• 3 Tbsp + 1 tsp sugar, divided
• 6 oz. dark chocolate, chopped
• 2 egg whites
• 1/2 tsp Irish whiskey (optional)
• 2 large hard sourdough pretzels, crushed

Directions

1. In a small chilled bowl, beat 1/2 cup cream until it forms stiff peaks; cover and chill.
2. In a glass bowl over a saucepan with gently simmer water, combine egg yolks, Irish cream, salt, and 2 tablespoons sugar. Cook, whisking constantly, until mixture is lighter in color and almost doubled in volume (or an instant-read thermometer registers 160°F).
3. Remove bowl, add chocolate, and whisk until melted and smooth. Let sit, whisking occasionally, until it reaches room temperature.
4. In a medium bowl with an electric mixer, beat egg whites until foamy. Add 1 tablespoon sugar, increase speed to high, and beat until it forms stiff peaks.
5. Gently fold egg whites into chocolate mixture in 2 batches, followed by the whipped cream just until blended. Divide mousse among 6 ramekins and chill until firm, at least 2 hours (or overnight to prepare ahead).
6. Just before serving, in a small chilled bowl, beat remaining 1/4 cup cream with remaining 1 tsp sugar and whiskey (if using) until it forms soft peaks. Top each cup of mousse with a dollop of whipped cream and crushed pretzels.

Source: Adapted from Bon Appetit.

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Celebrate math and St. Patrick’s Day with a slice of this Irish cream pie made with a pretzel crust and topped with whiskey caramel. 

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You all know I love science, but did you also know I am a math nerd? I loved calculus. I say it in the past tense because after years of not utilizing it I barely remember how to do it. It just came easily to me and was like art in math form.

These days, even in my day job as a research scientist I primarily use simpler math equations, but on special occasions I get to do more geometric ones. As such I had to make sure to celebrate Pi Day! A very special occasion indeed.

Of course as I often do I chose to also draw inspiration from the upcoming St. Patrick’s Day holiday when choosing the flavor of todays pie – Irish Cream! Complete with a salty pretzel crust, fluffy white chocolate Irish cream filling, topped with whiskey caramel. Why not some more whipped cream and crushed pretzels to finish it off?

So how are you going to celebrate Pi Day? In case this pie isn’t speaking to you, I’ve linked up to several other bloggers’ recipes celebrating with other pie recipes. The list is right before the recipe!

More Recipes for Pi(e) Day

• Chocolate S’mores Pie by The Redhead Baker
• Cinnamon Swirl Apple Pie by Amy’s Cooking Adventures
• Sweet Potato Pecan Pie by West Via Midwest
• Carrot Tart by A Day in the Life on the Farm
• Banana Meringue Pie by Cheese Curd in Paradise
• Rhubarb Custard Pie by Hostess at Heart
• Irish Cream Pie with Pretzel Crust & Whiskey Caramel by The Spiffy Cookie
• Creamsicle Meringue Pie by Karen’s Kitchen Stories
• Lime Avocado Coconut Pie by Savory Moments
• Lattice Top Strawberry Pie by Magical Ingredients

In addition to all those delicious pies listed above, I would also like to point out that the only year I failed to post a recipe for Pi Day was 2020. Feel free to peruse all my previous creations dating back to 2011! Almost half of them are also St. Patrick’s Day themed which is no surprise since they are only 3 days apart. Two for one! There are also a couple savory options as well. 

Two years ago: Lucky Lemon Cream Pie

Three years ago: Coconut Chess Pie

Four years ago: Shepherd’s Pie Pizza

Five years ago: Shepherd’s Pie Potato Skins

Six years ago: Coconut-Pistachio Pie

Seven years ago: Crustless Ginger Blueberry-Pear Pie

Eight years ago: Banana Pudding Pie

Nine years ago: Flower Bouquet Cake Pops

Ten years ago: Cookies and Cream Peanut Butter Pie

IRISH CREAM PIE WITH PRETZEL CRUST & WHISKEY CARAMEL

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Yield: 12 servings Prep Time: 4 Hours Cooking Time: 10 Minutes 10 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

CRUST

6 oz. mini pretzels, crushed

4 Tbsp unsalted butter, melted

FILLING

1/3 cup Irish cream liqueur

4 oz. white chocolate, chopped

1 (8 oz.) package cream cheese, room temperature

1/4 cup sugar

1 (12 oz.) container frozen whipped topping, thawed and divided

TOPPING

Whiskey caramel sauce

More mini pretzels

Directions

1. Preheat oven to 350 degrees. Lightly grease a 9 inch pie pan with nonstick spray, set aside.
2. In a small bowl, combine the pretzel crumbs and butter. Stir together to moisten the crumbs, then pour into the pie pan. Press firmly onto bottom and up the side of the pie pan, using the flat bottom of a glass to ensure that the crust is even. Bake for 8-10 minutes, or until slightly golden. Allow to cool completely
3. Meanwhile, make the filling. In a small microwave safe bowl, heat the Irish cream in the microwave on high power for 30-seconds. Repeat for 15-second intervals until the Irish cream is steaming, but not boiling. Add the chopped white chocolate to the hot Irish cream and set aside, stirring occasionally, until all chocolate is melted and the mixture is cooled.
4. In a large bowl, beat together the cooled Irish cream, cream cheese and sugar with an electric mixer on medium speed until well combined. Gently mix in 2 cups whipped topping until thoroughly combined. Spoon mixture into cooled pie shell. Using a spatula, smooth mixture to edges of pie. Chill in fridge at least 4 hours or overnight.
5. Serve slices with leftover whipped topping, caramel drizzle, and more crushed pretzels.

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I prefer to eat my calories rather than to drink them so I added Irish cream liqueur to this gooey butter cake for St. Patrick’s Day!

You know how our previous residence, which we rented, had a series of basement floods? And how relieved we were to move into our first home that we own, supposedly free of basement water? Well this weekend it rained a lot and since our new house needs to be graded and the underground drains flushed/repaired (because they are ancient clay pipes) the water pooled around the house and seeped in through the walls instead. Imagine our joy when we walked into the basement Saturday night, thinking we were just going to be changing over loads of laundry, but instead were greeted with a surprise indoor pool! I exaggerate, it wasn’t anywhere near as bad as the floods we had in the previous house which were definitely kiddie pool worthy. This time was thankfully just a few large puddles that after forcing the water away from the outside and simultaneously using a shop vac in the basement we were able to survive without much damage. The floor and walls suffered a bit but it’s an unfinished basement so not a huge deal. The only problem now is that spring and all its rain will soon be here and we need to grade the house and fix the drainage situation ASAP. You know, with all that extra cash we have lying around that we didn’t put towards our down payment already. Oh how the joys of home ownership have begun!

The next day I was able to release some pent up stress by seeing Aziz Ansari live with a couple friends, but first I spent most of the day in the kitchen as that’s one way I feel like I get a grip on life (that and going to the gym). I cooked a vegetarian/gluten-free dinner for us all (because my friend has celiac and her husband is vegetarian) prior to the show which consisted of vegan meatballs served over a mixture of zoodles and gluten free spaghetti, gluten-free cheesy biscuits, and this St. Patrick’s Day themed gooey butter cake. And yes I actually did use a gluten-free chocolate cake mix to prepare this recipe but I left out that information in the actual recipe because it’s not necessary – just know that it is a possibility! With a chocolate cake base and an Irish liqueur cream cheese layer on top you cannot go wrong serving this to celebrate on St. Patrick’s Day or a random Sunday before a comedy show ;-).

One year ago: Surber Hog Farm Visit

Three years ago: Bailey’s Ice Cream with Whiskey Fudge Swirl

Four year ago: Pistachio Baklava Bars

Five years ago: Mini Rainbow Cheesecake Bites

Six years ago: Skinny Chocolate Peanut Butter Swirl Cupcakes

Eight years ago: Irish Car Bomb Brownies

IRISH CREAM GOOEY BUTTER CAKE

Makes 24 bars

Ingredients:

1 box chocolate cake mix

4 eggs, room temperature

1 stick (1/2 cup) unsalted butter, melted

1 tsp vanilla extract

8 oz. package cream cheese, room temperature

2-1/4 cups confectioners’ sugar

1 Tbsp Irish cream liqueur

Festive sprinkles (optional)

Directions:

1. Place rack on the bottom third of the oven and preheat to 350 degrees. Grease a 9×13-inch baking pan, line with parchment paper leaving overhang, and grease the parchment paper. Set aside.
2. In a large bowl, with a hand mixer on low speed mix together the cake mix, 2 of the eggs, butter, and vanilla until combined. Transfer mixture to the prepared pan and press evenly along the bottom of the pan and up the sides about 1/2 inch. Wipe off mixers and bowl.
3. In the same bowl, on low speed mix together the cream cheese, confectioners’ sugar, and liqueur until smooth. Add the remaining 2 eggs and mix until smooth and creamy. Pour on top of the crust and spread evenly. Top with sprinkles, if desired.
4. Bake for 25-35 minutes or until set. Allow to cool for two hours on a cooling rack before cutting and serving (speed up process by placing in the refrigerator once no longer oven-hot. Keep leftovers refrigerated.

Source: Adapted slightly from my Chocolate Gooey Butter Cake.

Creamy Bailey’s Irish cream liqueur is the base for this ice cream and then gets swirled with ribbons of whiskey chocolate fudge. Perfect for St. Patrick’s Day!

The other night while painting L, U, C, K, and Y paper mache letters with copper paint (to be used as decor for my “Pot Luck’o the Irish” party this weekend), a question struck me – when did I become so stinking domestic? This question may seem silly to you as I have run this blog for over 5 years and even have a DIY section. But then again you might be right.

When I look back on my childhood I always went all out for holidays. I used every possible holiday as an excuse to have a sleepover party with friends. And I did take private art lessons for years. So I really shouldn’t be surprised and therefore it is a silly question for me to be asking. I just feel like I may have jumped off the deep end. Whatever, it’s no fun in the shallow end of the pool anyway.

Let’s get back to what I mentioned about having a Pot Luck o’ the Irish party. Every year I pull out my trusty slow cooker and make several pounds of corned beef, cabbage, and potatoes and my friends bring whatever side dishes and/or desserts they prefer. This year I am skipping the corned beef (or rather I am saving it for the actual day for a normal non-party dinner) and instead am doing something different (which I will share on Monday for pi day).

But first, I want to talk about the dessert I made because I believe in the motto “Life’s short, eat dessert first”. Or at the very least, decide what you are having for dessert first before eating to ensure that you will have room. Today’s option is a Irish cream based ice cream (say that 3 times fast) with a whiskey chocolate fudge swirl – although Baileys truffles would be excellent mixed into this too. It just might be one of the creamiest ice cream I’ve ever made. And I think it’d make a great addition to a Guinness float. Hello ice cream car bomb float!

One year ago: Pistachio Baklava Bars

Two years ago: Mini Rainbow Cheesecake Bites

Three years ago: Skinny Chocolate Peanut Butter Swirl Cupcakes

Five years ago: Irish Car Bomb Brownies

BAILEY’S ICE CREAM WITH WHISKEY FUDGE SWIRL

Makes approximately 1 quart

Ingredients:

ICE CREAM

5 egg yolks

1/2 cup granulated sugar, divided

1-3/4 cups heavy cream

3/4 cup Irish creme liqueur

1/4 tsp salt

1 tsp vanilla extract

1/2 cup whiskey fudge ripple (recipe below)

RIPPLE

1/2 cup + 2 Tbsp sugar

1/2 cup water

6 Tbsp cocoa powder, sifted

1/4 cup light corn syrup

1/8 tsp salt

1 oz. semisweet chocolate, finely chopped

1 Tbsp Irish whiskey

1/2 tsp vanilla extract

Directions:

1. Make the ice cream base: Whisk together the egg yolks and 1/4 cup of the sugar in a large Pyrex measuring cup or heatproof bowl; set aside.
2. Heat the remaining 1/4 cup of sugar, cream, Irish creme liqueur, and salt in a saucepan over medium heat. When the mixture begins to simmer, slowly drizzle 1/2 cup into the egg yolk mixture, whisking constantly. Repeat with another 1/2 cup of hot cream, still whisking constantly, then add the egg mixture back to saucepan, whisking continuously.
3. Continue to stir the mixture over medium heat until the mixture thickens, about 1-2 minutes. Pour the custard through the strainer into a clean bowl and stir in the vanilla extract. Place the bowl in an ice bath (I fill the sink with ice and water), stirring occasionally, until the mixture reaches room temperature. Cover the bowl and place the mixture in the refrigerator and chill at least 2 hours, or overnight.
4. Make the whiskey fudge ripple: In a small saucepan, whisk together the sugar, water, cocoa, corn syrup and salt. Place the pan over medium-high heat and whisk until the mixture comes to a full simmer. Once the mixture has simmered and the sugar is completely dissolved, remove from heat and add the chocolate. Let sit for 1 minute, then whisk until melted and smooth. Whisk in the whiskey and vanilla extract. Allow to cool to room temperature, then place in an airtight container in the refrigerator and chill completely before using. (Any leftovers can be kept in an airtight container in the refrigerator for up to 2 weeks and used as ice cream topping.)
5. Churn the ice cream: Freeze the ice cream in your ice cream maker according to the manufacturer’s instructions. Once the ice cream is ready, as you transfer the ice cream to the storage container, alternate layers of the ice cream with drizzles of the fudge ripple. Once all of the ice cream is in the container, use a butter knife to gently swirl the mixture. Freeze for about 4 hours or overnight.

Source: Adapted from my Honey Almond Ice Cream with Fudge Ripple.

Root beer floats are okay but have you ever made one with Irish cream, hard root beer, and caramel ice cream? Get on that.

I’ve been catching up on the Season with Sass podcasts (run by two of my favorites Kita of Pass the Sushi/Girl Carnivore and Peabody of Culinary Concoctions by Peabody) and if you haven’t tuned in you really should. It’s like hanging out with your favorite bloggers while learning useful blogging tips and tricks at the same time. Heck sometimes shots of fireball are going around so you might want to have some ready for yourself. Listening to their podcasts has definitely given me a list of new things to work on such as an e-mail newsletter (which has actually been on my to-do list since I hung out with them in real life last fall… oops).

While there has been scads of technical stuff I’ve had to learn/teach myself (or still nee to learn) over the years of blogging, there’s been a lot other learning experiences. One of the less profound is discovering that after years of thinking I hated particular foods, I actually do like them if they are prepared in a certain way. Just look at my “About” page and you will notice that under my DISLIKES list, I have crossed a few out after discovering a way to prepare them that I enjoyed. I now know that meatloaf isn’t a spongy loaf of meat if prepared in mini form, scones do not have to be hard tasteless biscuits, meringues should be chewy on the inside, and I can tolerate mint in more than just breath fresheners – namely mojitos.

Now it’s time to add another one to the list. Even though I am a root beer-aholic, you would not catch me ever ordering a root beer float because if I am going to drink that delicious nectar of the gods it is going to be in it’s purest form. That was until I decided to add Irish cream and a scoop of caramel ice cream. The idea came from discovering hard root beer and using it to stir up some boozy root beer floats during a DIY pizza party with friends. I was amazed to discover the transformation and turned me into a root beer float believer. Granted, I still prefer a chilled mug filled with pure NA root beer to go with my meal but I now have the occasional craving for a root beer float for dessert. Boozy if you please.

One year ago: Sweet and Sour Pork

Two years ago: Ground Turkey Sloppy Joes with Hoisin and Cilantro

Three years ago: Pasta with Brussels Sprouts, Gorgonzola & Pecans

IRISH CREAM ROOT BEER FLOAT

Serves 1-2

Ingredients:

2 oz. chilled Irish Cream liqueur

8 oz. chilled hard or regular root beer (I used Not Your Father’s Root Beer)

1-2 scoops caramel ice cream (or vanilla)

Directions:

1. Into a tall chilled glass or mug, pour the Irish cream followed by the root beer. Stir gently to mix. Top with a scoop or two of ice cream and serve with a thick straw.

Source: The Spiffy Cookie original

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Dessert lasagna is all grown up and ready to celebrate St. Patrick’s Day with this Nutella and Oreo version incorporating Irish cream and whiskey. Get your Irish on.

It’s official, I have made more dessert lasagnas than savory over the past year. With how successful my first chocolate peanut butter cup lasagna was, could you blame me for then making a single serving s’mores version? No, because you loved that one too. Of course the next logical step was to make a speculoos version this past fall and as to be expected that disappeared just as quickly as its predecessors. So here I am presenting yet another take on this popular dessert lasagna, this time inspired by the spirit of St. Patrick’s Day.

It took me 4 different versions to finally infuse this dessert lasagna with booze, but I must say this is the way to do it. Baileys Irish cream just goes so darn well with cream cheese and frozen whipped topping, and then combined with the hazelnut and chocolate flavors or Nutella? It’s almost not fair. But of course you cannot forget the Irish whiskey, which is mixed into the chocolate topping. The only thing this dessert is missing to complete the car bomb effect is the Guinness and maybe because of that I should not have named them as such. Or maybe you should just drink a Guinness with your dessert. It is St. Patrick’s Day after all!

(Of course, you can omit the booze if preferred.)

One year ago: Small Batch Green Velvet White Chocolate Chip Cookies

Four years ago: Nutella Fruit Dip

NUTELLA & OREO CAR BOMB LASAGNA

Serves 24

Ingredients:

CHOCOLATE DRIZZLE

1 cup semisweet chocolate chips

1/4 cup heavy cream

2 Tbsp Jameson Irish whiskey (or more heavy cream)

FILLING

2 (8 oz.) packages cream cheese, room temperature

1-1/2 cups Nutella chocolate hazelnut spread (or homemade)

1 cup powdered sugar

3/4 cup heavy cream

1/4 cup Baileys Irish cream liqueur (or more heavy cream)

1 tsp vanilla extract

24 oz. frozen whipped topping, thawed and divided

15 whole chocolate graham crackers

1 (15.35 oz.) box spring Oreos with yellow creme filling

1 cup mini semisweet chocolate chips

Festive sprinkles, optional

Directions:

1. For the chocolate drizzle, melt the chocolate chips and heavy cream together in the microwave in 15 second increments, stirring until smooth. Stir in the whiskey, then set aside to cool.
2. Prepare the filling: In a medium mixing bowl, whip together cream cheese, Nutella, powdered sugar, heavy cream, Baileys, and vanilla. Whip for 2-3 minutes until fully combined and smooth. Add 16 ounces of the thawed whipped topping 8 ounces at a time. Continue to whip until fluffy and light. Set aside.
3. In a 9 x 13 inch dish place one layer of graham crackers (7-1/2 sheets). Spread 1/3 of the filling mixture over the crackers, and sprinkle with 1/3 of the chocolate chips.
4. Gently press a layer of Oreos into the filling and top with another 1/3 of the filling. Sprinkle with 1/3 of the chocolate chips and top with another layer of crackers followed by the final 1/3 of the filling.
5. Frost with whipped topping, sprinkle with the remaining chocolate chips, sprinkles (if using) and drizzle with chocolate. Chill for at least 4-6 hours before cutting into 24 squares.

Source: Adapted from my Speculoos & Pumpkin Spice Oreo Lasagna.

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I have shared quite a few stuffed cupcakes on this blog of mine. Today you get to see what happens when Wilton and I team up because their latest creation is a Two-Tone Cupcake Pan Set, allowing you to create a perfect center of colored batter inside of a cupcake of another color. Imagine all the festive possibilities! With that thought in mind I decided to go all out for a St. Patrick’s Day cupcake, but before I get too excited about those awesome cupcakes let’s talk about this two-tone cupcake pan set (you can also purchase the insert alone in case you already have a fully stocked baking arsenal).

Normally, you would mix up a batch of your favorite cupcake batter. But before coloring, reserve about a cup of the batter in a separate bowl for the cupcake centers. Then color the outside or inside batter however you please. The insert fits right into three cavities of a regular cupcake pan (I even checked with a non-Wilton pan to make sure), and then you either spoon (if you batter is more runny) or pipe (for thicker batter) into the appropriate sections (2/3 full) for how you would like your cupcakes to appear. Once all three are filled, you simply lift it straight up, hold it just slightly off the top of the batter to let it drip and then transfer it to the next row and repeat!

However, I decided to make things more difficult on myself by using a chocolate batter for the outside and yellow on the inside. As you can imagine, it’s a little difficult to dye a brown batter to yellow. As a result I ended up with slightly more batter than needed and filled up my cupcakes 3/4 full (as you can see) instead of the recommended 2/3. They baked perfectly fine but came out with slightly higher domes than normal. Also, the two batters were slightly different in consistency – The yellow was slightly thicker but again this didn’t cause any problems with the end product. That being said, one thing I recommend doing before filling in your cupcakes is to spray the insert with nonstick spray, especially if your batter is thick! Otherwise it will stick and you won’t get your perfectly shaped centers.

Now, can we please talk about how freaking adorable these cupcakes are!? When they existed in my brain they weren’t nearly as cute as they turned out to be in real life. And before I even made them, I had a difficult time deciding on a name for them: “Follow the Rainbow Cupcakes” or “Hidden Pot o’ Gold Cupcakes”? Obviously you can see which one won, and I chose it because I felt it fit the theme of using the two-tone insert. These cupcakes have a chocolate stout outside batter, and a yellow-dyed vanilla inside (hence “hidden” pot of gold). For the clouds, I dotted on a Bailey’s frosting and then dusted with powdered sugar to make it look more puffy and cloud-like. Top it off with a rainbow striped candy and viola! You have a full rainbow cascading over some pretty, delicious clouds.

Thank you Wilton for yet another awesome baking tool! I’m absolutely in love with the cupcakes I made (they’re so cute it hurts) and I definitely see more two-tone cupcakes in my future. But what I am most thankful for is that the insert it is top-rack dishwasher safe because hand washing after getting nonstick spray and batter all over it would be a challenge in order to get it out of all the crevices.

One year ago: Split-Pea Soup

Two years ago: Creamy Baked Chicken Taquitos

HIDDEN POT O’ GOLD CUPCAKES

Makes 12 cupcakes

Ingredients:

CUPCAKES

1/2 cup stout (such as Guinness)

1/2 cup (1 stick) unsalted butter

6 Tbsp unsweetened cocoa powder

1 cup all-purpose flour

1 cup sugar

3/4 tsp baking soda

1/4 tsp salt

1 egg

1/3 cup plain Greek yogurt

FILLING

4 Tbsp (1/2 stick) unsalted butter, softened

1/4 cup sugar

1 egg white

1/4 tsp vanilla extract

Yellow food coloring

2 Tbsp plain Greek yogurt

6 Tbsp all-purpose flour

1/2 tsp baking soda

Pinch salt

FROSTING

8 Tbsp (1 stick) unsalted butter, softened

1/2 tsp vanilla extract

2-1/2 cups powdered sugar

2 tsp Bailey’s Irish Cream

Extra powdered sugar for dusting

4 strips of Airheads Extremes rainbow berry sour candy, cut into thirds

Directions:

1. Preheat oven to 350 degrees. Line a cupcake tin with 12 liners and lightly coat cupcake inset with nonstick cooking spray, set aside.
2. To make the cupcakes: Bring stout and butter to simmer in heavy medium saucepan over medium heat. Add cocoa powder and whisk until mixture is smooth. Cool slightly.
3. Whisk flour, sugar, baking soda, and salt in large bowl to blend. Using an electric mixer, beat egg and Greek yogurt in a small bowl to blend. Add to the stout-chocolate mixture and beat just to combine. Add flour mixture and beat briefly on slow speed. Using rubber spatula, fold batter until completely combined.
4. For the filling: In another medium bowl, beat together with an electric mixer the butter and sugar. After a few minutes when the mixture is fully incorporated and fluffy, add in the egg white, vanilla extract, food coloring, and Greek yogurt. Once the wet ingredients are thoroughly incorporated, add in the flour, baking soda and pinch of salt then beat together but do not over mix.
5. Place cupcake insert into first row of baking cups; fill center 3/4 full with yellow batter. Fill remaining outside cup 3/4 full with chocolate batter. Remove insert. Repeat with remaining baking cups. Bake 18 to 20 minutes or until cake tester or toothpick inserted in center comes out clean. Allow to cool completely before frosting.
6. While the cupcakes cool, prepare the frosting. Beat butter and vanilla together. Add sugar slowly and beat until combined. Scrape down the sides and add Bailey’s. Mix until smooth and creamy.
7. To make the frosting cloud-like, use a decorating bag fitted with wide round tip and pipe large random dots of frosting around the cupcake. Sift a little powdered sugar on top so the frosting looks fluffier. Top with rainbow candy.

Source: Cupcakes adapted from Tracey’s Culinary Adventures. Filling adapted from from Dessert for Two. Frosting adapted from Bakerella.

Disclosure: I received a complimentary Two-Tone Cupcake Pan Set from Wilton. I was not compensated for this post. Thoughts and opinions are my own.

In honor of a friend’s birthday and the upcoming St. Patrick’s Day holiday I created these Irish Car Bomb brownies. I was a little nervous at first because the batter was a lot thinner than a typical brownie batter, but no need to worry! They may be the result of baking at midnight, but these fudgy babies do not disappoint. The slightly bitter chocolate is balanced by the sweet cream cheese swirls making for a most excellent treat.

Ingredients:

1 cup flour

3/4 cup unsweetened cocoa powder

1/4 tsp salt

6 Tbsp unsalted butter, room temperature

8 oz dark bittersweet chocolate (chopped or measured chips)

3/4 cup white chocolate chips

4 eggs, room temperature

1 + 1/3 cup sugar, divided

1-1/4 cups Guinness Extra Stout beer, room temperature, no foam

1 tsp Jameson Irish Whiskey

1 cup semisweet chocolate chips

8 oz cream cheese, room temperature

1 Tbsp Baileys Irish Cream

Directions:

1. Preheat oven to 375 degrees. Grease 9×13 pan and set aside.
2. In medium bowl, whisk flour, cocoa powder and salt until evenly combined. Set aside.
3. In double boiler over low heat, melt butter, bittersweet chocolate and white chocolate chips. Stir constantly until melted. Remove from heat.
4. In small bowl, cream together cream cheese, 1/3 cup sugar and Baileys. Set aside.
5. In large bowl, beat eggs and 1 cup sugar on high speed until light and fluffy; about 3 minutes. Add spoonful of egg mixture to chocolate mixture to cool it off (you don’t want to cook your eggs.) Add chocolate mixture to egg mixture and beat well.
6. Add flour mixture to egg mixture and beat until just combined. Whisk in beer and Jameson. Pour in chocolate chips and stir to combine. Pour into prepared pan.
7. Using a spoon, spoon the cream cheese mixture in evenly-spaced dollops on top of the brownie batter. Using a knife, gently swirl the cream cheese mixture with the brownie batter.
8. Bake 25 to 30 minutes. Brownies are done when toothpick inserted in center comes out clean. Let brownies cool to room temperature before cutting.

Source: Adapted from Nosh With Me