Posts Tagged ‘Irish Cream’

Irish Car Bomb Cupcakes

I have wanted to make these cupcakes since the first time I came across this recipe. The flavors are based on a popular bar drink known as the “Irish Car Bomb” in which a shot of whiskey and Bailey’s Irish cream is dropped into a half filled pint glass of Guinness and you have to down it before the whole thing foams out over the glass. That doesn’t sound like my kind of thing, but cupcakes I can do! These cupcakes originally caught my eye because Chris’ favorite beer to drink is Guinness. I absolutely love cupcakes and I really don’t need much of an excuse to make them, especially ones with chocolate! We had one of our closest friends over for dinner the other night so I decided I would try them out on her while she was here. We all loved them very much. The cake is super moist and has the perfect chocolate flavor. The Bailey’s chocolate ganache in the center is the absolute best part of the cupcake (I couldn’t stop eating it out of the bowl when I made it), it is a very delicious surprise when you bite into the center of the cupcake. The Baileys adds a lovely flavor to both the frosting and the ganache, it isn’t too overwhelming at all. These are definitely adults only cupcakes, but I highly recommend them for your next adult get together.

Guinness Bailey’s Irish Cream Cupcakes
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Yield: 24 cupcakes

For the Guinness chocolate cupcakes:
1 cup stout (Guinness)
16 tbsp. unsalted butter
¾ cup unsweetened cocoa powder
2 cups all-purpose flour
2 cups sugar
1½ tsp. baking soda
¾ tsp. salt
2 large eggs
2/3 cup sour cream

For the Bailey’s ganache filling:
8 oz. bittersweet chocolate, finely chopped
2/3 cup heavy cream
2 tbsp. butter, at room temperature
2 tsp. Bailey’s Irish cream

For the Bailey’s buttercream frosting:
8 tbsp. unsalted butter, at room temperature
3-4 cups confectioners’ sugar, sifted
4-8 tbsp. Bailey’s Irish cream

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

In a large mixing bowl, combine the flour, sugar, baking soda and salt.  In the bowl of an electric mixer fitted with the paddle attachment, beat together the eggs and sour cream to blend.  Add the stout-butter mixture and beat just to combine.  Mix in the dry ingredients on low speed just until incorporated.  Divide the batter evenly between the cupcake liners, filling them about 2/3 to ¾ full.  Bake until a toothpick inserted in the center comes out clean, about 17 minutes.  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 Bailey’s and stir until combined.

Set aside to let the ganache cool until it is thick enough to be piped.  (You can use the refrigerator to speed the cooling process, but be sure to stir every 10 minutes or so to ensure even cooling.)  Meanwhile, 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, place the butter in the bowl of a stand mixer fitted with the paddle attachment.  Beat on medium-high speed until light and fluffy, about 2-3 minutes.  Gradually add the powdered sugar until it is all incorporated.  Mix in the Bailey’s until smooth.  Add more if necessary until the frosting has reached a good consistency for piping or spreading. Frost the cupcakes as desired.

Adapted From: Annie’s Eats


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