I have been so busy the last few weeks, that this is my first post in awhile. Recently, I've quit my job, found another job, got ready for my booth at Castroville Market Days (only to have it rained out), and have been packing up all our stuff because this Saturday we are moving into a new loft! We are extremely excited about this; the only problem is that Saturday also happens to be St. Patrick's Day. Which brings me to my post.
In honor of St. Patty's Day, I made "Irish Car Bomb" Cupcakes. I've seen these little guys all over Pinterest and other websites and I have wanted to make them for awhile, so I thought what the heck! Not only do I love the drink for which they are modeled after, but I also really really liked the cupcakes! While they definitely have an alcohol flavor to them (mostly in the frosting) the rest of the cupcake is well balanced and really delicious.
Irish Car Bomb Cupcakes
Makes about 2 dozen cupcakes
Ingredients:
For the Cake:
1 cup Guinness stout
1 cup unsalted butter, at room temp
¾ cup cocoa powder
2 cups flour
2 cups sugar
1½ tsp baking soda
¾ tsp salt
2 eggs
2/3 cup sour cream
For the Ganache:
8 ounces semi-sweet chocolate chips
2/3 cup heavy cream
2 tbsp butter, at room temp
2 tsp Irish whiskey
For the Frosting:
2 cups unsalted butter, at room temp
5 cups powdered sugar
6 tbsp Baileys Irish Cream
To Make the Cupcakes:
Set oven to 350. Line cupcake pans. In a medium saucepan, bring the Guinness and the butter to a simmer. Add the cocoa powder and whisk until smooth. Let cool slightly.
In a large bowl, combine the dry ingredients: flour, sugar, baking soda and salt. Beat the eggs and sour cream together. Add the chocolate mixture to the egg mixture and beat until combined. Add the dry ingredients to the wet ingredients; folding with a spatula to combine completely.
Divide batter among the liners. Bake until done, about 18 minutes. Cool completely.
Next make the Ganache Filling:
Pour the chocolate chips into a metal bowl. Heat the cream in a small saucepan until just simmering and pour over the chips. Let sit for a minute and the stir until smooth, starting in the center and working your way outward. Add the butter and whisky; stir until combined. Let cool until thick enough to be transferred to a piping bag.
To fill the cupcakes:
Take a large piping tip and insert it into the middle of each cupcake; twist and remove, thus cutting out a small hole. Take the ganache and fill each cake to the top. Make sure you let the ganache thicken up or else it will spill everywhere!
**If you are going to freeze these; this is the step you would stop on!
Make the Frosting:
Using an electric mixer, whip the butter for about 5 minutes; scraping the bowl occasionally. Reduce the speed and add the powdered sugar slowly. Add the Baileys and whip until the frosting is light and fluffy.
Finally:
Decorate however you choose!
**Quick note: If you haven't tried the drink yet (and you are over 21, of course), you should make that a must try this St. Patrick's Day!
Irish Car Bomb (The Drink)
1/2 oz Bailey's Irish Cream
1/2 pint Guinnes Stout
1/2 oz Irish Whiskey
Pour the Guiness (chilled) into a beer mug and let it settle. Take the whiskey and put it in a shot glass, add the Bailey's on top. Drop the shot into the beera and chug immediatley. If you don't drink it quick enough, the drink will start to curddle and it's pretty gross!
Happy St. Patrick's Day!!
