I thought I'd repost this recipe with some new pictures since the last time I made these, all the shots were with my point and shoot. Again, they didn't disappoint. Even people who claim they don't like sweets love these cupcakes. Since they're super rich, I made about half in mini-form using this mini muffin pan. A perfect two(or one really large) bite size.
Yes-- I am well aware of the non-PC name and these really only refer to the commonly known drink so try not to be too offended just this once.
The first component of the drink consists of a glass three quarters full of Guinness. A shot glass is then filled with half whiskey and half Bailey's and subsequently gets dropped into the beer. The drinker is to 'chug' the concoction before the Bailey's coagulates. This might sound disgusting, but the flavors really work! The end result is a sweet, rich taste—kind of like a chocolate cake shot but less overwhelming (ps. you should try that sometime as well…just equal amounts of hazelnut liqueur and vanilla vodka-YUM!).
These cupcakes are a bit time-consuming but a lot of fun to make. I use a cream cheese based frosting rather than buttercream frosting because who can resist cream cheese frosting, really? ;)
Irish Car Bomb Cupcakes adapted from smittenkitchen
For the Guinness Chocolate Cupcakes1 cup stout (such as Guinness)
1 cup (2 sticks) unsalted butter
3/4 cup unsweetened cocoa powder (preferably Dutch-process)
2 cups all purpose flour
2 cups sugar
1 1/2 teaspoons baking soda(make sure it's fresh or they won't rise properly)
3/4 teaspoon salt
2 large eggs
2/3 cup sour cream
Ganache Filling
8 ounces dark chocolate
1/2 cup heavy cream (I used half & half)
2 tablespoons butter, room temperature
2-4 teaspoons Irish whiskey (Not optional)
Make the cupcakes: Preheat oven to 350°F. Line cupcake cups with liners. Bring 1 cup stout and 1 cup butter to simmer in medium saucepan over medium heat. Add cocoa powder and whisk until mixture is smooth. Cool slightly.Whisk flour, sugar, baking soda, and 3/4 teaspoon salt in large bowl to blend. Using an electric mixer beat the eggs and sour cream in another large bowl to blend. Add stout-chocolate mixture to egg mixture and beat just to combine. Add flour mixture and beat briefly on slow speed. Using rubber spatula, fold batter until completely combined. Divide batter among cupcake liners(I use a large measuring cup with a pouring spout to make it easier/cleaner), filling them 2/3 to 3/4 of the way.
Bake cake until tester inserted into center comes out clean, rotating them once front to back if your oven bakes unevenly, about 17 minutes. Cool cupcakes on a rack completely.
Make the filling: 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 stir until smooth. (If this has not sufficiently melted the chocolate, you can return it to a double-boiler to gently melt what remains. 20 seconds in the microwave, watching carefully, will also work.) Add the butter and whiskey and stir until combined.
Fill the cupcakes: Let the ganache cool until thick but still soft enough to be piped (the fridge will speed this along but you must stir it every 10 minutes). Meanwhile, cut the centers out of your cupcakes using a small paring knife. You want to go most of the way down the cupcake but not cut through the bottom — aim for 2/3 of the way. A slim spoon or grapefruit knife will help you get the center out. Those are your "tasters". Put the ganache into a piping bag(or large zip-top bag with a cut to the corner) with a wide tip and fill the holes in each cupcake to the top.
Make the Bailey's Cream Cheese Frosting
1 8 ounce bar of cream cheese, softened
3 ounces of unsalted butter, softened
1 3/4 cup confectioner's sugar
2-4 Tablespoons of Bailey's Irish Cream
In the bowl of a stand mixer with a paddle attachment or with a hand mixer, add the cream cheese and butter. Beat until combined. Slowly add the confectioner's sugar and beat until light and fluffy. Drizzle in the Bailey's, more or less depending on how boozy you want the frosting, and beat until completely incorporated into the frosting.
Make the filling: 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 stir until smooth. (If this has not sufficiently melted the chocolate, you can return it to a double-boiler to gently melt what remains. 20 seconds in the microwave, watching carefully, will also work.) Add the butter and whiskey and stir until combined.
Fill the cupcakes: Let the ganache cool until thick but still soft enough to be piped (the fridge will speed this along but you must stir it every 10 minutes). Meanwhile, cut the centers out of your cupcakes using a small paring knife. You want to go most of the way down the cupcake but not cut through the bottom — aim for 2/3 of the way. A slim spoon or grapefruit knife will help you get the center out. Those are your "tasters". Put the ganache into a piping bag(or large zip-top bag with a cut to the corner) with a wide tip and fill the holes in each cupcake to the top.
Make the Bailey's Cream Cheese Frosting
1 8 ounce bar of cream cheese, softened
3 ounces of unsalted butter, softened
1 3/4 cup confectioner's sugar
2-4 Tablespoons of Bailey's Irish Cream
In the bowl of a stand mixer with a paddle attachment or with a hand mixer, add the cream cheese and butter. Beat until combined. Slowly add the confectioner's sugar and beat until light and fluffy. Drizzle in the Bailey's, more or less depending on how boozy you want the frosting, and beat until completely incorporated into the frosting.
Boy, those look really good. Must try that recipe. I have been drinking Kahlua, Frangelico and vanilla soy milk on the rocks lately. Would go really good with a few ICB cuppy cakes. :)
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