Irish Car Bomb Cupcakes

These were fantastic!!  I can not begin to tell you how amazing these were!  I might use Bailey’s frosting on everything from now on.  The Brown Eyed Baker is a genius!

I don’t like Guinness.  However, the chocolate in the cupcake helps to mask it a lot and did I mention the Bailey’s?  And really if you add enough chocolate and sugar to anything it gets immensely better.

Please try these!  I dare you not to like them!  Everyone ate at least 2 and most people had 4.  And then we had a bunch of Bailey’s frosting left over, so I have to make something else that will go well with it.  I can’t eat all of it just straight, even though I want to.

Irish Car Bomb Cupcakes

This recipe is from Brown Eyed Baker.

Ingredients:

For the Cupcakes:

  • 1 cup Guinness stout
  • 1 cup unsalted butter, at room temperature
  • 3/4 cup Dutch-process cocoa powder
  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 1 1/2 teaspoons baking soda
  • 3/4 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

For the Baileys Frosting:

  • 2 cups unsalted butter, at room temperature
  • 5 cups powdered sugar
  • 6 tablespoons Baileys Irish Cream

Directions:

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

2. Bring the Guinness and butter to a simmer in a saucepan over medium heat. Add the cocoa powder and whisk until the mixture is smooth. Cool slightly.

3. 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.

4. Whisk the flour, sugar, baking soda and salt in a large bowl to combine.  Add the flour mixture to the chocolate mixture on low speed 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.

5. 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.

6. To Fill the Cupcakes Cut the centers out of the cooled cupcakes using a knife, go about two-thirds of the way down. Transfer the ganache to a piping bag with a wide tip and fill the holes in each cupcake to the top.

7. To Make the Baileys Frosting Mix together 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.

8. 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.

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