Irish Car Bomb Cupcakes

I’m absurdly late on this post, but better late than never!

Opportunities for writing have been few and far between thanks to tourney season, the NBA playoffs (go OKC!), and work bleeding into my free time.

I wanted to make a little treat for St. Patty’s Day that was different and fun, without turning anyone’s mouth green.  I decided to do another cupcake, this time themed to everyone’s favorite St. Patrick’s Day libation – the Irish Car Bomb – using three different types of liquor.

It was a Guinness chocolate cupcake with an Irish whiskey ganache filling, topped with a Bailey’s Irish Cream frosting.

I had a lot of fun baking with alcohol in my last post, and had heard of people using Guinness in chocolate cake recipes so I had to give it a chance.  It was heaven… just HEAVEN!  I finally found my new go-to chocolate cupcake recipe!

I got the recipe from Brown Eyed Baker and didn’t make any modifications.

Here is the recipe from Brown Eyed Baker!

INGREDIENTS:

Guinness Chocolate Cupcakes:

• 1 C Guinness stout
• 1 C unsalted butter, at room temperature
• 3/4 C Dutch-process cocoa powder
• 2 C all-purpose flour
• 2 C granulated sugar
• 1 1/2 t baking soda
• 3/4 t salt
• 2 eggs
• 2/3 C sour cream

For the Whiskey Ganache Filling:

• 8 ounces bittersweet chocolate
• 2/3 C heavy cream
• 2 T butter, room temperature
• 2 T Irish whiskey

For the Baileys Frosting:

• 2 C unsalted butter, at room temperature
• 5 C powdered sugar
• 6 t Bailey’s Irish Cream

DIRECTIONS:

Make the Cupcakes:

1. 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.

Make the Whiskey Ganache Filling:

1. 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.
2. 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.

Make the Baileys Frosting:

1. 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.
2. 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.