I came up with these babies for a work pot-luck luncheon for St. Patrick's Day. They did not disappoint. In fact, my co-workers demanded that I keep them in my cubicle so that nobody outside of our department would take any. More for them. I guess they REALLY liked them, lol.
UPDATE: I recently made these and, because I was multi-tasking, I messed up the shortening measurement for the cake and only put in 1/4 cup. The cakes came out much more dense and fudgy. Kind of like a devil dog cake but less dry. I actually liked it better that way. Happy accident (thank you, Bob Ross)!
IRISH CAR BOMB WHOOPIE PIES
Cake
1/2 C Shortening
1/2 C butter
1/2 C white sugar
1/2 C brown sugar
1 large egg
1 tsp vanilla
3/4 C stout beer
1/2 C sour cream
1/2 C buttermilk
2 C flour
2/3 C cocoa powder
1 tsp baking soda
1 Tbs baking powder
1 tsp espresso powder
1 tsp salt
Ganache
2 C semi-sweet chocolate chips
2/3 C heavy cream
2 Tbs butter
1 oz Irish whiskey (or to taste)
Creme Filling
1/2 C butter
1/2 C shortening
1 C marshmallow creme (a.k.a. Fluff)
3-5 Tbs Irish Creme (like Baileys)
2-3 C powdered sugar
1 tsp vanilla
Pre-heat oven to 325F
Prepare ganache by bringing cream to a boil in a medium sized saucepan. When it starts to boil, remove from heat and add remaining ingredients. Stir to combine and keep stirring until smooth. You may return to heat if needed to keep the melting process going but do not leave on heat or chocolate may seize. Once smooth, place in refrigerator to cool completely.
Sift flour, cocoa, baking soda, baking powder, espresso, and salt together and set aside.
Mix sour cream, egg, beer, vanilla, and buttermilk in a bowl and set aside.
In a stand mixer, cream together sugars, butter, and shortening. Alternating, add dry and wet ingredients until just combined. Do not overmix.
Use an ice cream scoop to measure out batter onto a parchment lined cookie sheet and bake for approximately 15 minutes or until spring back under a light touch. Let cool completely.
In a stand mixer, beat butter, shortening, and fluff together until everything is fully incorporated. Add vanilla and Irish creme. Add powdered sugar until desired stiffness is reached.
To assemble, spread flat surface of fully cooled cake with cooled ganache, add a generous dollop of creme filling and top with a second cake.
