These cupcakes are inspired by the “Irish Car Bomb” cocktail, which is drunk as a bomb shot. It’s made with Irish stout, Irish cream, and Irish whiskey. A shot glass of whiskey and Irish cream is dropped into the stout and once mixed, it must be drunk quickly because it will curdle.
Drinking alcohol on St. Patrick’s Day is nothing new, but eating it may be. Celebrate the Irish by dying your hair red, busting some Riverdance moves, and baking some Irish Car Bomb cupcakes. This St. Patrick’s Day, I did all three. What can I say, I love the Irish.
Most notable, however, were the cupcakes. My friend Kristin and I whipped these up on St. Patrick’s Day morning and two days later… they’re still just as good. Seriously, I’m eating one right now.
As Kristin so accurately put it, these cupcakes are ridiculously decadent. The cake is sweet, but not too sweet, with a subtle hint of Guinness. The chocolate whiskey filling and creamy Baileys frosting are really what send your taste buds reeling.
Yield: 24 cupcakes
Prep Time: 40 minutes
Bake Time: 18 – 20 minutes
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
1 ½ teaspoons baking soda
¾ teaspoons salt
⅔ cup sour cream
Whiskey Ganache Filling Ingredients:
8 ounces bittersweet chocolate
⅔ cup heavy cream
2 tablespoons butter, at room temperature
2 teaspoons Irish whiskey (and an extra dash for good luck)
Baileys Frosting Ingredients:
2 sticks unsalted butter, at room temperature
5 cups powdered sugar
6 tablespoons Baileys Irish Cream
Directions for cupcakes:
– Preheat oven to 350 degrees F. Line 24 cupcake cups with liners.
– Bring the Guinness and butter to a simmer in a medium saucepan over medium heat. Add the cocoa powder and whisk until the mixture is smooth. Cool slightly.
– 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 and bake about 18 minutes. Cool the cupcakes on a rack.
Directions for 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.
– 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 bag and fill the holes in each cupcake to the top.
Directions for Baileys Frosting:
– Whip the butter on medium-high speed for 5 minutes until fluffy.
– 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.
May you alway walk in sunshine.
May you never want for more.
May Irish angels rest their wings right beside your door.