You might have noticed that most of my recipes are healthy. I love cooking and eating healthy, whole, real food (sometimes that means paleo and sometimes that means vegetarian). But I also love good old fashioned sugar-rich chocolate-laden goodies.I know, I know…I could modify the recipe to make it paleo friendly but honestly, that’s not how I do my sweets in real life. And even if I went through the trouble, there’s alcohol in Irish Whoopie Bombs so you know…
Most recipes for baked goods with Guinness call for stout, but I had draught so that’s what I used. I’m not sure how much it changes the taste but I don’t really mind making and eating these again in the name of scientific research.
I originally tried to be clever and make these into green-velvet whoopie pies for St. Patrick’s day, which while didn’t work out obviously, probably accounts for the wonderful deep color.
And of course, the caramel glaze on top is optional but it’s really easy to make, and why on earth would you turn down caramel on anything? (bonus: when no one is looking you can eat it by the spoonful)
- ½ cup Guinness Draught (it's what I had)
- ½ cup (1 stick) unsalted butter
- ⅜ cup unsweetened cocoa powder
- 1 cups all purpose flour
- 1 cups sugar
- ¾ teaspoons baking soda
- ¼ teaspoon salt
- 1 large eggs
- ⅓ cup buttermilk
- 2 cups confections sugar
- ½ stick unsalted butter, at room temperature
- 2 - 4 tablespoons Baileys (or milk)
- 2 Tablespoons butter
- ¼ cup brown sugar
- 2 Tablespoons buttermilk
- Preheat oven to 350 degrees. Spray cookie sheet with nonstick spray.
- In a saucepan, heat butter and Guinness until butter is melted.
- Add cocoa powder, whisking to incorporate.
- Turn off heat and cool slightly.
- Mix together the flour, sugar, baking soda, and salt in a bowl, set aside.
- In a separate bowl, beat egg and buttermilk until combined, then add the chocolate Guinness mixture.
- Add flour mixture and mix on low until just combined (don't over mix! Use a spoon or spatula to finish combining if needed).
- Spoon onto cookie sheet (they will spread quite a bit so space them out!).
- Bake for about 15 minutes.
- Cool and then use a spatula to very carefully lift the whoopie pies off. They're delicate and some may crumble or break (see notes below).
- Cool completely before frosting.
- Using a stand mixer, beat butter until fluffy.
- Add in the sugar a little at a time while mixing.
- Add in the Bailey's or milk and a few drops of food coloring.
- If it's too thin, add a little more sugar. If it's too thick add a little more Bailey's or milk.
- Add all the ingredients into a saucepan.
- Heat while stirring, until the butter is melted.
- Continue stirring while the mixture bubbles, about 4-5 minutes.
- Remove from heat and cool slightly before drizzling over whoopie pies.
- Sprinkle a little sea salt on top for added awesomeness.
While I felt okay giving my kids the whoopie pies with Guinness because the alcohol is cooked out, I divided the frosting in half before I added the Bailey's and added buttermilk to their half.
Adapted From: http://smittenkitchen.com/blog/2009/01/car-bomb-cupcakes/