Irish "Car Bomb" Cupcakes
This recipe is NOT meant to be offensive. It is based off of the well known Irish Car Bomb drink.
Recipe type: Dessert
- 1 Cup - Guinness Stout
- 1 Cup - Unsalted Butter
- ¾ Cup - Dutch Process Cocoa (I used the Nestle Toll House kind.)
- 2 Cups - All Purpose Flour
- 2 Cups - Sugar
- 1.5 Tsp - Baking Soda
- ¾ Tsp - Salt
- 2 - Eggs
- ⅔ Cup - Sour Cream
- 8oz - Bittersweet Chocolate (I think semi-sweet might work too. Do NOT use unsweetened.)
- ⅔ Cup - Heavy Cream
- 2 TBSP - Unsalted Butter
- 2 Tsp - Irish Whiskey
- 2 Cups - Unsalted Butter
- 5 Cups - Powdered Sugar
- 6 TBSP - Bailey's Irish Cream
- Preheat oven to 350F Degrees and line your cupcake pans with your liners of choice. Set aside.
- SIFT together flour, sugar, baking soda, and salt in a separate bowl.
- In a medium sauce pan bring butter and Guinness to a simmer.
- Add cocoa powder to the butter and Guinness mixture. Whisk together to combine then remove from heat and let cool. (I cooled mine down to about 110F degrees.)
- While bringing butter and Guinness to a simmer, in an electric mixer, beat eggs and sour cream on MEDIUM until combined.
- Add in cooled butter and Guinness mixture on MEDIUM and beat just long enough to combine. Shouldn't take more than a minute or so.
- Reduce mixer speed to LOW and gradually add in your dry ingredients. Using a wooden spoon (or rubber spatula) fold the batter to combine fully.
- Spoon cupcake batter into cupcake trays. Each cupcake liner should be ¾ full. Bake at 350F degrees for 17-19 minutes. Test your cupcakes at 17 minutes by sticking a knife into the center of the biggest cupcake. If it comes out clean, it's done.
- Let cool 5-10 minutes in tray before removing them to your cooling spot of choice. (Wire rack, plate, etc.)
- Once cupcakes are mostly cooled, using a 1 inch cookie cutter or your largest piping tip, hollow out the center of the cupcake. Only go about ⅔ of the way down into the cupcake. (This is where you will put the chocolate whiskey ganache.)
- Finely chop bittersweet chocolate & put it in a large mixing bowl.
- In a small sauce pan bring cream to a simmer, then pour it over the chopped chocolate.
- After about a minute, using a wooden spoon or a rubber spatula (Can you tell I don't have a rubber spatula??), gently stir until mixture is smooth.
- Add whiskey and butter to the mixture and stir to combine.
- Ganache is ready for piping when cooled, but still warm enough to be easily piped into the center of your cupcakes.
- Using a large piping tip, and a piping bag, fill the centers of the cupcakes.
- Using ROOM TEMPERATURE butter, using whisk attachment, beat butter on MEDIUM-HIGH for 5 minutes. (To make butter room temperature, put 2 sticks directly into the microwave. Heat for 15 seconds. Turn over and heat for another 8-10 seconds.)
- Gradually add powdered sugar while continuing to beat the mixture on MEDIUM-LOW until butter and sugar are incorporated together.
- Add in the Bailey's Irish Cream and increase speed to MEDIUM-HIGH. Whisk together until mixture is light and fluffy. (Approx. 2-3 minutes.)
- Using a piping bag and your favorite tip (or you can just use whatever you want), frost the cupcakes. To get a large tower of frosting, pipe on one layer to cover the entire top of the cupcake, then add a second layer building it up like it's soft serve ice cream.
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