Irish Car Bomb Cupcakes

It’s the best day of the year!

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Just kidding, that’s Christmas. But Saint Patrick’s Day? Now THAT is a close 2nd. I love this holiday, I love being Irish, and I love booze. So naturally, I love these cupcakes. If you’ve never had an Irish car bomb, you’ve never lived. Step 1. Fill shot glass with mixture of Jameson Irish Whiskey and Bailey’s Irish Cream. Step 2. Pour yourself a 3/4 full glass of Guinness. Step 3. Drop shot glass into Guinness. Step 4. Chug. Quickly. Before it curdles.

These cupcakes are a spin on that festive little gem of a drink. They’re sinfully delicious and make a perfectly acceptable breakfast, lunch, or dinner.  Or all three. Nobody’s judging.

So throw on every item of green clothing you have and make these cupcakes! Preferably while blasting my “Music from the Motherland” playlist on Spotify. Slainte!

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Ingredients:

For the Guinness Chocolate Cupcakes*:

1 cup stout (such as Guinness)
1 cup (2 sticks) unsalted butter
3/4 cup unsweetened cocoa powder (preferably Dutch-process)
2 cups all purpose flour
2 cups sugar
1 1/2 teaspoons baking soda
3/4 teaspoon salt
2 large eggs
2/3 cup sour cream

*To save time, you can totally make the cupcakes from a box mix and prepare according to box’s instructions. They won’t have the beer in them, but it is certainly easier that way and they still taste great! If you decide to go the box route, I recommend Betty Crocker Supermoist Triple Chocolate Fudge

Ganache Filling:
8 ounces bittersweet chocolate
2/3 cup heavy cream
2 tablespoons butter, room temperature
1 to 2 teaspoons Irish whiskey (optional)

Baileys Frosting (see Recipe Notes):
2 to 4 cups confections sugar
1 stick (1/2 cup or 4 ounces) unsalted butter, at room temperature
3 to 4 tablespoons Baileys (or milk, or heavy cream, or a combination thereof)

Special equipment: piping bag (though a plastic bag with the corner snipped off will also work)

Instructions:

Cupcakes: Preheat oven to 350°F. Line 24 cupcake cups with liners. Bring 1 cup stout and 1 cup butter to simmer in heavy large saucepan over medium heat. Add cocoa powder and whisk until mixture is smooth. Cool slightly.

Whisk flour, sugar, baking soda, and 3/4 teaspoon salt in large bowl to blend. Using electric mixer, beat eggs and sour cream in another large bowl to blend. Add stout-chocolate mixture to egg mixture and beat just to combine. Add flour mixture and beat briefly on slow speed. Using rubber spatula, fold batter until completely combined. Divide batter among cupcake liners, filling them 2/3 to 3/4 of the way. Bake cake until tester inserted into center comes out clean, rotating them once front to back if your oven bakes unevenly, about 17 minutes. Cool cupcakes on a rack completely.

Make the filling: Chop the chocolate and transfer it to a heatproof bowl. Heat the cream until simmering and pour it over the chocolate. Let it sit for one minute and then stir until smooth. (If this has not sufficiently melted the chocolate, you can return it to a double-boiler to gently melt what remains. 20 seconds in the microwave, watching carefully, will also work.) Add the butter and whiskey (if you’re using it) and stir until combined.

Fill the cupcakes: Let the ganache cool until thick but still soft enough to be piped (the fridge will speed this along but you must stir it every 10 minutes). Meanwhile, using a pairing knife or an apple corer, cut the centers out of the cooled cupcakes (the holes should be about 1 inch in diameter). You want to go most of the way down the cupcake but not cut through the bottom — aim for 2/3 of the way. Put the ganache into a piping bag with a wide tip (or plastic bag zip lock bag with tip of corner snipped off) and fill the holes in each cupcake to the top.

Make the frosting: Whip the butter in the bowl of an electric mixer, or with a hand mixer, for several minutes. You want to get it very light and fluffy. Slowly add the powdered sugar, about a quarter cup at a time.

When you add the sugar slowly, quick buttercream frosting is less grainy, and tends to require less sugar to thicken them up. Thanks Martha Stewart Living test kitchen chefs for this tip!

When the frosting looks thick enough to spread, drizzle in the Baileys (or milk) and whip it until combined. If this has made the frosting too thin (it shouldn’t, but just in case) beat in another spoonful or two of powdered sugar.

Frost the cupcakes and enjoy!

Yields: 20-24 cupcakes

Recipe from: Smitten Kitchen

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