Friday, February 24, 2012

Irish Car Bomb Cupcakes

Oh delightful sin! This was completely worth the money I spent on it. I do suggest making a double batch to make it worth your time and money as well. It's what I did! I can't wait to eat one in the morning with my coffee while at work! It's going to be the perfect combination! Here is the link to the recipe I found on This lady is amazing! I made a few adjustments of mine own which I will also share here.

Irish Car Bomb Cupcakes
Yield: 24 cupcakes
Prep Time: 40 minutes | Bake Time: 17 minutes

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 sour cream

For the Whiskey Ganache Filling:
8 ounces bittersweet chocolate
2/3 cup heavy cream
2 tablespoons butter, at room temperature
2 teaspoons Irish whiskey

(Since I made a double batch of cupcakes I of course made a double batch of Ganche!
2- 12oz bags semi sweet chocolate chips (actually you loose the flavor of the whiskey. So try dark chocolate or white chocolate instead!)
1/3 cup Irish Cream
1/3-2/3 cup Irish Whiskey
Melt in a double boiler on the stove and add whiskey until the chocolate is sleek and smooth!)

For the Baileys Frosting:
2 cups unsalted butter, at room temperature
5 cups powdered sugar
6 tablespoons Baileys Irish Cream

 To Make the Cupcakes:
 Preheat oven to 350 degrees F.
Line 24 cupcake cups with liners.
1.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.
2. 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.

3. To Make the Whiskey Ganache Filling: Finely 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, 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.

4. To Fill the Cupcakes: Using a 1-inch round cookie cutter (or the bottom of a large decorating tip), 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.

(I saved the centers of the cake! Why waste good noms noms when you can do creative things with them! I reuse the centers on top of the icing instead of sprinkles!)

5. 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.

6. Using your favorite decorating tip, or an offset spatula, frost the cupcakes and decorate with sprinkles, if desired. Store the cupcakes in an airtight container.

(I used a spoon for this. So much easier!)

Happy Baking everyone! This is a great St. Patty's day treat!
Dottie ^_^

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