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Irish Moss Cupcakes for St. Patrick’s Day

March 18, 2013

Top o’ the mornin’ to ye all…..and a Happy St. Paddy’s Day! Help ye’selves to one of my wicked Irish Moss Cupcakes! Wash it down wit a pint of ale and be merry! Today we are all Irish!

What is tat ye all are sayin’? It’s not St. Patrick’s Day today? It’s the 18th already? How can tat be? I started workin’ on tis post so much earlier but……aaaw…ye all caught tis lazy Irish colleen nappin again. ‘Appens more and more these days. And it was all tat ‘orrible Murphy fault anyways I tell ye. He has been hangin’ around here for te better part of tree weeks now – messin’ wit me ‘puter! And messin’ someting bad wit me head too! Well tats my excuse for tat anyway.  I am hopin’ tat now he will leave me be and go chat up some other milk maids…… honestly ye’d all think he’d kissed te blarney stone wit all his blabbering! I won’t miss him one little bit I tell ye!

So I’m late, well just a wee bit for St. Patrick’s Day anyway, but in some parts of the world it is STILL the 17th so let me get on with this post quickly so I can at least not hang my head too low in shame. I really have had endless problems with my computer and today was a very bad day! But I seem to have it going so while things are looking up….here goes!

Last year I came across some cupcakes called Irish Car Bomb Cupcakes and I loved the sound of the ingredients although I felt that the name was rather offensive, even though there is a recognized alcoholic drink by the same name and many many links to cupcakes made from the same three alcohols used in the cocktail. So, I decided that I was going to bake the family some of these for St. Patrick’s Day this year (leaving the whiskey out of a bit of the ganache for the little boys). But, so as not to offend any readers all over the world who may have been affected in some way by the many acts of terrorism involving that despicable cowardly act,  I decided to give my cupcakes a rather delightful name more suited to the day. I asked on facebook for ideas and one Irish friend came up with the name Dublin Moss Cupcakes. I rather liked that and decided to call mine Irish Moss Cupcakes…what do you think?

Now…..strictly speaking, there is absolutely nothing Irish about my cupcakes. My hubby could not find single cans of Guinness at our local bottle store and neither of us are ale drinkers so I decided to use a bottle of local Milk Stout that I had on the shelf in my pantry. Come to think of it now though I know a few leprechauns who would have relieved us of the other 5 cans! We did not have any Jameson Irish Whiskey in this house but we did have a bottle of J&B and of course there was no Bailey’s Irish Cream Liqueur either. There to save the day however was half a bottle of our delicious South Africa Amarula Cream liqueur in the cupboard 🙂 So hey, these are a real twist on the original but let me tell you they are delicious! And because we are ALL Irish on St Patrick’s Day these are being passed on to you as my Irish Moss Cupcakes. Tell me that makes sense in an Irish kind of way please!


(inspired by and adapted from Sugar & Snapshots Blog)
Yield: 22 Cupcakes


Stout Chocolate Cupcakes

250g Butter
250ml Cocoa Powder
5ml Good Quality Instant Coffee Granules
250ml Stout beer or Guinness
625ml Cake or All-Purpose Flour
10ml Baking Powder
5ml Salt
500ml Sugar
2 Extra Large Eggs
250ml Buttermilk or Greek Style Yoghurt (Sour cream could also be used)
5ml Vinegar

Preheat the oven to 180°C
Line two muffin pans with paper cupcake liners

Melt the butter, stout and sifted cocoa powder together in a small saucepan over medium heat or in the microwave on high and whisk until smooth. Set aside and allow to cool while you make the batter

Sieve the flour, baking powder and salt together, add the sugar and set aside

In the bowl of your electric mixer beat the eggs and buttermilk together until smooth

Add the vinegar and mix in

Slowly pour the chocolate mixture into the egg mixture with the mixer running on a low speed then turn up to medium until all combined

Mix in the dry ingredients on low speed until just incorporated. Don’t over mix at this stage

Pour the batter into the cupcake liners, filling each one about ¾’s full

Bake for about  15 minutes or until a cake tester comes out clean

Allow to cool in the pans for 5-10 minutes  then transfer to a wire rack and allow to cool completely before frosting


Whiskey Chocolate Ganache

125 ml Cream
120g Dark Chocolate (I used 70% cocoa solids) roughly chopped
15ml butter at room temperature
50ml Whiskey

Heat the cream in the microwave until just below boiling point
Place butter and chocolate in a small mixing bowl
Pour the hot cream over and leave to stand for 2 minutes before whisking together until shiny and smooth
Add the whiskey and whisk in. Set aside until needed, whisking every now and again. As it cools it will thicken in consistency


Buttercream Frosting

3 Egg whites
2ml Salt
185 ml Vanilla Flavoured Castor Sugar ( I always have this – fill a Consol or Mason Jar with Castor Sugar, split a Vanilla Pod and stick it into the sugar and seal. Refill as needed with sugar)
375g Butter (at room temperature)
125ml Icing (Confectioners) Sugar – sieved
80 ml  cream Liqueur (I used Amarula of course)

In the metal bowl of your mixer whisk the egg whites and salt until frothy

Add the sugar and whisk on medium speed until incorporated

Now place your mixer bowl over a smallish saucepan of barely simmering water – the base must not touch the water

Continue whisking with a balloon whisk by hand until the sugar has dissolved into the egg whites and it is starting to look like meringue – test by rubbing a bit of the whites between your fingers and it is ready if no grains are felt. It doesn’t take too long to reach this stage – maybe 5 minutes

Return the bowl to the mixer stand and whisk on high until the mixture has cooled and is almost tripled in volume. It needs to be glossy and at the stiff peak stage

Divide the butter into 4 and add one portion at a time, whisking well to incorporate between each addition – it will thin the frosting down a bit but will build up again to a fluffy consistency

Add the icing sugar and beat in well

Pour in the liqueur and whisk well

I added a bit of green food colouring gel to make it a soft green shade

Fit a piping bag with a star nozzle and fill with the frosting


To decorate the cupcakes:

It seems that most people make a filling of the ganache by removing a scoop of each cupcake and piping in a bit of ganache but I was running late so just spread a thin layer of the cooled thickened ganache onto each cupcake with a spatula, allowed it to stand for 10 minutes and then piped the buttercream on top.

I have to say, this was the most amazing buttercream and I will most definitely use it often!

Enjoy! And I will be back as soon as I can with a delicious exotic mushroom and blue cheese risotto!

Happy week everyone! Almost Easter holidays and my two young hooligans will be invading my space again! Where does the time go?

browniegirl xx

6 Comments leave one →
  1. March 18, 2013 9:43 AM

    Those look delicious Colleen. I love the decadence of using both ganache an meringue buttercream xx

    • Colleen permalink*
      March 18, 2013 11:02 PM

      They were really good Tami. The buttercream is just fabulous! 😉

  2. March 18, 2013 12:15 PM

    Wonderful post and the cup cakes are just to die for

    • Colleen permalink*
      March 18, 2013 11:03 PM

      🙂 How nice of you to visit blog land Donald. And you should know just how good they are. So glad you are enjoying them. xx

  3. March 17, 2014 2:54 PM

    They sound unbelieveable. OOOh yum yum yum

    • Colleen permalink*
      April 30, 2014 11:19 PM

      Thanks Mel, they really are delicious xx

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