Who doesn't love a good cupcake... with alcohol infusion?
I was ecstatic when I came across this recipe, as Irish Car Bombs have been a staple of my St. Paddy’s Day celebration for years. I immediately ran out to the store(s), bought all of the ingredients, and then realized I had no party to attend or hold where people could snack 2 dozen cupcakes. Sidebar: I am not one to downsize a recipe of this nature; they never come out quite right in my book.
So, I didn’t end up making the cupcakes in time for St. Patrick’s Day. We were out, they would have gotten stale, and that would have been a sin. I made them a few days late. Hey, it’s still March, right! The original plan of baking pre-St. Paddy’s included a birthday cupcake to a co-worker, who ended up with a belated birthday cupcake. Afterwards, I decided that Nick and I should spread the cupcake love to family living close by. One pint-sized cutie pie in particular dived right in, loving every bite... girl after my own heart! (Don't worry, there's not nearly enough alcohol in these to offend even the most conservative of parents.)
Irish Car Bomb Cupcakes
Yield: 24 cupcakes
Prep Time: 90 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
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 semisweet chocolate
2/3 cup heavy cream (no substitutions)
2 tablespoons butter, at room temperature
3 teaspoons Irish whiskey
8 ounces semisweet chocolate
2/3 cup heavy cream (no substitutions)
2 tablespoons butter, at room temperature
3 teaspoons Irish whiskey
For the Baileys Frosting:
2 cups unsalted butter, at room temperature
4-5 cups powdered sugar
5-7 TBSP Bailey’s Irish Cream
2 cups unsalted butter, at room temperature
4-5 cups powdered sugar
5-7 TBSP Bailey’s Irish Cream
*** alter the powdered sugar and Bailey’s to taste
1. To Make the Cupcakes: Preheat oven to 350 degrees F. Line 24 cupcake cups with liners. 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 in a separate bowl 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, or use morsels and transfer it to a heatproof bowl. I used the double-boiler 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 bag, or Ziploc, with a wide tip and fill the holes in each cupcake to the top.
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.
(Recipe slightly adapted from Brown Eyed Baker's photo below) One day I will learn how to frost like that!
