I began work on book two of the M'Shar series last night. Undoubtedly this one will take much less time than the first, considering that I am not starting the world from scratch. Here, I am picking up where I left off. All of my maps and people groups and governments, etc. are already laid out and waiting to play their parts. I am simply telling the story now; following the grand outline.
Yes, I admit it. I am an outline writer. I always have been. It keeps my head straight and binds me to the path so I don't chase the ever-appearing rabbit trails. I have an overarching outline that covers the three book stretch I have intended this series to be. I also have a mini-outline for each of the three books. This is my process. "One must respect one's process." - John Jacob Jinglehiemer Schmidt
Now to celebrate the beginning of book two: the ultimate recipe for awesomeness!
Irish Car Bomb Cupcakes
Guinness Chocolate Cupcakes + Ganache Filling + Bailey's Frosting
1 cup Guinness Stout 8 oz. semi-sweet 3-4 cups Confectioner's sugar
1 cup butter chocolate 1/2 cup butter (room temp)
3/4 cups unsweet cocoa pwdr. 2/3 c. heavy cream 3-4 T. Bailey's Irish Cream Liqueur*
2 c. flour 2 T. butter
2 c. sugar (room temp)
1 1/12 t. baking soda 1 - 2 t. Irish Whiskey (I prefer Bushmills)*
3/4 t. salt
2 eggs
2/3 c. sour cream
*These are optional. If you don't use the Bailey's, though, be sure to substitute milk, heavy cream or a combo of the two. You need the liquid.
The Cakes - Preheat your oven to 350 degrees. Plop your most adorable and Irish looking cupcake liners into a 24 cup cupcake tin. On the stove, bring the Stout and cup of butter to a simmer in a heavy saucepan over medium heat. Add in your cocoa and whisk until the mixture is all smooth and deliciously silky looking, then set it to the side and let it cool.
In a separate bowl, whisk four, sugar, baking soda, and 3/4 t. salt to blend. Break out your electric mixer and a large bowl for your eggs and sour cream. Beat them until they love each other... I mean, until they are completely blended. Add in your Stout mixture and beat again, but just until everything is combined. Now add in the flour mixture and stir it all together on a nice, slow speed. Once combined, split up the batter into your cupcake liners, filling them all about 3/4 of the way full. Bake them for 17 minutes, or until a toothpick in the center comes out clean. Cool these cats all the way to room temp on a wire rack.
The Filling - Chop up the chocolate (if you are using bricks or flats and not chips) and toss it into a heat proof bowl. On the stove (or in your microwave), heat the cream until it simmers, then pour it over the chocolate. Let it sit for a minute, then stir it until it is smooth and irresistibly silky. Don't eat it. No. Fingers down. Wait. It's worth it, I promise. Now add in the butter and whiskey and stir until everything is combined. I said no eating! Not yet! Gracious! Patience is a virtue, folks. This is your ganache! You can leave it on your counter to cool or put it in the fridge for a bit if you are super impatient. You only want it to thicken enough to where it can be piped easily.
Here is where is gets fun... Take a melon baller, apple corer, grapefruit knife, or paring knife and cut out the centers of your cooled cupcakes. I like to leave a little of the bottom in place, so I only go about 2/3 of the way down. The best part is the little bits you remove are now free noshing for the chef and helpers! Yummm!
Put all of that lovely ganache into a piping bag or a zip bag with the corner snipped off and will each of the cupcakes to the top.
The Frosting - Whip the butter until it is super light and fluffy. Slowly add in the confectioner's sugar. Sloooooooooowly. Otherwise you get a powder bomb to the face. When the frosting looks thick enough to spread, drizzle in your lovely Bailey's and whip that stuff until it is the super fantastic, luscious, amazing concoction it was meant to be. (If you used too much liquid and it thinned, just beat in another spoon or two of the sugar.)
Frost the cakes and let the gluttony begin!
By the way, you can make these a week or two ahead (sans frosting) and store them, well-wrapped, in your freezer. Good luck with THAT temptation hiding near by!
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