Looking for the perfect dessert to go with your green beer at this year's St. Patrick's Day Party? These cupcakes have Guinness chocolate cake, Irish whiskey ganache filling and Bailey's Irish cream frosting. Don't they look delicious?
Irish Car Bomb Cupcakes
Yield: 24 cupcakes
Prep Time: 40 minutes
Cook Time: 17 minutes
Total Time: 1 hour
Ingredients:
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
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 Bailey's Irish Cream
Directions:
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, 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 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.
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 back 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.
How to: New Years should be celebrated with confetti and champagne so why
not make your own flutes. This craft takes about 5-10 minutes. How to Make Confetti Champagne Flutes:
http://pizzazzerie.com/diy/diy-how-to-make-gold-confetti-champagne-glasses/
