Ideas for a Corned Beef Dinner dessert?

http://www.food52.com/recipes/10407_st_pats_day_dessert_snickerdoodle_ice_cream_jello

Steamed raspberry puddin' with double cream poured on top. You will think you died and went to heaven!

Thanks, but I guess I'll stick to my plan. Maybe I need to listen to my instinct a bit more. I don't care what day St. Pat's is, I only care what day I have to serve lunch! That is on Friday. Having a late lunch after a holiday or celebration day is often a bonus to pick up sale items. But I can't shop and serve the same day, so I already have my stuff mostly in the fridge or freezer.

I rarely purchase store bought anything because I have to keep the cost down extremely low, so I make everything from scratch cheaply. If I have to top a plain cake I make, I get one of those giant tubs of vanilla for $5, and that is once in a blue moon. No overt booze.

I like the stout cake, but I don't want to buy the stout, even, if I have extra cc on hand. So my real question was about the black bottom cupcakes being any good, but I guess I buried that in my flibergibbety rambling. I kind of remember them being rubbery before. I don't really need to try this hard. oh well. I'll read back all the suggestions later, if I have a smaller group.

Here's a cheater recipe for Irish Cream Cake:
http://www.christmas-cookies.com/recipes/recipe317.baileys-irish-cream-cake.html

You could also make Dorie Greenspan's Whiteout Cake:
http://www.npr.org/templates/story/story.php?storyId=6504932
Make these changes:
double the recipe and bake it in two 13"x9" pans;
substitute peppermint schnapps (gently warmed) for the hot water;
blend two tablespoons of schnapps into two warmed jars of Mrs. Richardson's or Hershey's hot fudge sauce;
instead of Dorie's icing (I hate messing with thermometers unless it's absolutely necessary), make a ton of stiffly-whipped cream, stabilize it with a bit of unflavored gelatin (softened), flavor it gently with a bit of schnapps, sweeten it with powdered sugar and color it a lovely mint green.
When the cakes have cooled, split each in half lengthwise; fill each with a jar of the hot fudge sauce and frost with a thick layer of whipped cream.

If you prefer, use creme de menthe instead of the schnapps.

a brioche/challah bread pudding can be taken in several directions and easy to make. I like mixing in canned peaches and a caramel drizzle...raspberry preserves and chocolate chips...lemon zest and white icing drizzle...you get the point.

How about vanilla Ice cream with a drizzle of Bailey's Irish Cream?

I'm either making my Chocolate Stout Cakes for St. Paddy's Day: http://www.food52.com/recipes/2899_chocolate_stout_mini_cakes_with_mocha_glaze

or my Chocolate Stout Pudding: http://www.food52.com/recipes/9643_chocolate_stout_pudding

or maybe both!

Crushed oatmeal cookies for a topping for vanilla ice cream.
A sweet potato pie.
A mint chocolate cheese cake.

Um, St. Paddy's Day is Thursday, not Friday...For the 17th I recommend lemon or orange sorbet - store-bought is fine...