LUCK OF THE IRISH CAR BOMB CUPCAKES

I had the task of baking cupcakes to accompany a day of drinking in honor of my two good friends who are moving away.  The best way to incorporate many types of alcohol in one cupcake? Irish Car Bomb Cupcakes of course!  This great recipe from Annie's Eats includes Irish Stout Beer, Irish Whiskey, and Bailey's Irish Cream.


*Makes 24 cupcakes

Ingredients:

For the Guinness chocolate cupcakes:

1 cup stout beer (Guinness)
1 cup (2 sticks) unsalted butter (room temperature)
¾ cup unsweetened cocoa powder
2 cups all-purpose flour
2 cups sugar
1½ tsp. baking soda
¾ tsp. salt
2 large eggs (room temperature)
2/3 cup sour cream
1 tbsp. vanilla extract

For the Whiskey ganache filling:

8 oz. bittersweet chocolate, finely chopped
2/3 cup heavy cream
2 tbsp. butter, at room temperature
1 to 2 teaspoons Irish whiskey

For the Bailey’s cream cheese frosting:

8 oz. cream cheese, at room temperature
8 tbsp. unsalted butter, at room temperature
3-4 cups confectioners’ sugar, sifted
4-8 tbsp. Bailey’s Irish cream

Directions:


To make the cupcakes, preheat the oven to 350° F. Line two cupcake pans with cupcake liners. Combine the stout and butter in a saucepan over low to medium heat. Add the cocoa powder and whisk together until smooth. Remove from the heat and allow to cool slightly.

In a mixing bowl, combine the flour, sugar, baking soda and salt. In another large bowl beat together the eggs and sour cream with an electric mixer until well blended. Add the stout-butter mixture and vanilla extract. Beat just to combine. Mix in the dry ingredients on low speed just until incorporated. Fill the cupcake liners with batter a little less than ¾ full. Bake 15-20 minutes or until a toothpick inserted in the center comes out clean. Allow to cool in the pan for 5-10 minutes, then transfer to a wire rack to cool completely.

To make the ganache filling, place the chocolate in a heatproof bowl. Heat the cream in a small saucepan until simmering, then pour it over the chocolate. Let sit for one minute and then whisk until smooth. If the chocolate is not completely melted, place the bowl over a double boiler or give it a very short burst in the microwave (15-20 seconds). Add the butter and whiskey and stir until combined.

 Set aside to let the ganache cool until it is thick enough to be piped. In the meantime, cut out a portion from the center of the cupcake using the cone method (a small paring knife works best for this). Once the ganache has reached the correct consistency, transfer it to a piping bag fitted with a wide tip and pipe it into the cupcakes.

To make the frosting, beat cream cheese and butter together in a bowl with an electric mixer until light and fluffy, about 2-3 minutes. Gradually add the powdered sugar until it is all incorporated. Mix in the Bailey’s (to taste) until smooth. Frost the cupcakes as desired.

The final product (yes, they were "the bomb")

EAT RESPONSIBLY :)

peace, love, and cupcakes
michy