Irish Car Bomb Cupcakes

Happy St. Paddy’s Day! I don’t know about you, but the first time I’ve actually managed to finish an Irish Car Bomb was just a few days ago. I know, I know, how could the girl with a liquor cabby that rivals BevMo itself not have been able to slam the most Irish of cocktails until she was 27? I have no idea either. What I CAN tell you is that ICB’s are delicious and worth all the trouble of measuring, dropping, and pounding until you’re blue in the face and sick to your stomach. Kind of like these cupcakes!

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In case you have a fridge full of stout, and some Bailey’s and Jameson on hand but don’t necessarily want to stumble into the office tomorrow with a hangover, try these tasty treats! Every single person who’s eaten one (or 4… I know who you are!), has raved and made some yummy noises that would make a leprechaun blush.

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Irish Car Bomb Cupcakes

Makes 24 – Adapted from Michelle at Brown Eyed Baker

For the Cupcakes:

1 cup Guinness stout
1 cup unsalted butter, at room temperature
¾ cup Dutch-process cocoa powder
2 cups all-purpose flour
2 cups granulated sugar
1½ teaspoons baking soda
¾ teaspoons salt
2 eggs
2/3 cup full-fat sour cream

For the Whiskey Ganache Filling:

8 ounces semi-sweet chocolate chips
2/3 cup heavy cream
2 tablespoons butter, at room temperature
2 teaspoons Irish whiskey (we used Jameson)

For the Baileys Frosting:

2 cups unsalted butter, at room temperature
5 cups powdered sugar
6 tablespoons Bailey’s Irish Cream

DIRECTIONS:

To Make the Cupcakes: Preheat oven to 350 degrees F. Line 24 cupcake cups with liners and spray with Pam. Bring the Guinness and butter to a simmer in a heavy, medium saucepan over medium heat. Add the cocoa powder and whisk until the mixture is smooth. Cool slightly.Whisk the flour, sugar, baking soda and salt in a large bowl to combine. Using an electric mixer, beat the eggs and sour cream on medium speed until combined. Add the Guinness-chocolate mixture to the egg mixture and beat just to combine. Reduce the speed to low, add the flour mixture and beat briefly. Using a rubber spatula, fold the batter until completely combined. Divide the batter among the cupcake liners. Bake until a thin knife inserted into the center comes out clean, about 17 minutes. Cool the cupcakes on a rack.

To Make the Whiskey Ganache Filling: Place the chocolate chips in a heatproof bowl. Heat the cream until simmering and pour it over the chocolate. Let it sit for one minute and then, using a rubber spatula, stir it from the center outward until smooth. Add the butter and whiskey and stir until combined. Let the ganache cool until thick but still soft enough to be piped.

To Fill the Cupcakes: Using a 1-inch round cookie cutter (or the bottom of a large decorating tip or a cupcake corer or a canoli shaper… they all work!), cut the centers out of the cooled cupcakes, going about two-thirds of the way down. Transfer the ganache to a piping back with a wide tip and fill the holes in each cupcake to the top.

To Make the Baileys Frosting: Using the whisk attachment of a stand mixer, whip the butter on medium-high speed for 5 minutes, scraping the sides of the bowl occasionally. Reduce the speed to medium-low and gradually add the powdered sugar until all of it is incorporated. Add the Baileys, increase the speed to medium-high and whip for another 2 to 3 minutes, until it is light and fluffy.

Frost and decorate the cakes as you choose. Hint: To get the look my cakes are sporting, using a 1/4 cup ice cream scoop, place one scoop of frosting atop each cupcake. Place a second scoop atop the first, and using the back of the ice cream scoop, press down and twist for a concave top. Immediately decorate with sprinkles. Store the cupcakes in an airtight container. Best served within 24 hours.

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Sinful ;)

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