St. Patrick’s Day is just around the corner. Regardless of family history, many humans use this holiday as a reason to go out and consume Irish Whiskey and corned beef and cabbage in excess. Last year we chose to celebrate with our own feast at home that included Irish Soda Bread, Shepard’s Pie, and Irish Car Bomb Cupcakes. Today, I’m going to share the recipe for the Irish Car Bomb Cupcakes.
Unfortunately, I do not have an every step of the way photo journey for you, though, I am sure I will be making these again very soon. When I do, I promise I will add photos to this post.
These cupcakes are flavor rich and moist, not to mention aesthetically pleasing. The cupcake itself is made with Guinness, the alcohol content is cooked out leaving a delicious enhancer for the chocolate. The center of each cupcake is removed and the space is filled with an Irish Whiskey spiked chocolate ganache. Its all topped of with a smooth buttercream frosting mixed with a few generous shots of Bailey’s Irish Cream.
For the Cupcakes:
1 cup Guinness stout
1 cup unsalted butter, at room temperature
¾ cup unsweetened cocoa powder (preferably Dutch-process)
2 cups all-purpose flour
2 cups granulated sugar
1½ teaspoons baking soda
¾ teaspoons salt
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
2-3 teaspoons Irish whiskey
For the Baileys Frosting:
2 1/2 sticks unsalted butter, at room temperature
4-5 cups powdered sugar
6-7 tablespoons Bailey’s Irish Cream
Special tools: This cupcake has the center removed. I use an apple corer. It works great and its the perfect size.
Here’s a tip for baking: You really want all your ingredients to be room temperature because they will mix so much better. Sometimes I think my butter isn’t soft enough and throw it in the microwave for a few seconds to soften it up a bit more.
Making the cupcakes:
Preheat the oven to 350°F. Line 24 tins with your chosen papers. Bring one cup of stout and one cup of butter to simmer in a heavy large saucepan over medium heat. Add the cocoa powder and whisk until the mixture is completely 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. Completely cool the cupcakes on a rack.
Making the ganache:
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.
Filling the cupcakes:
Cut the centers out of the cooled cupcakes, going about two-thirds of the way down. Most people fill using a piping bag. I think its a big fat waste of time if you cut the centers out. Just grab a teaspoon and carefully fill the centers of each cupcake
Making 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.
No, you can not get drunk off of these cupcakes. Don’t try. Happy baking!