Thursday, March 22, 2012

Irish Car Bomb Cupcakes

I kept trying to call them "Guinness Jameson Baileys Cupcakes," but it just didn't have much of a ring to it.

These cupcakes are delectable. They have Guinness in the cake, Jameson whiskey in the ganache center, and Irish cream in the frosting. The Guinness is a very subtle flavor, but the Whiskey and Irish Cream are definitely palatable. They were delicious. And I was finally able to put my new KitchenAid to good use.

Irish Car Bomb Cupcakes

For the Cupcakes:
1 cup Guinness stout
1 cup butter, room temperature
3/4 cup cocoa powder
2 cups flour
2 cups sugar
1 1/2 tsp baking soda
1/4 tsp salt
2 eggs
2/3 cup sour cream

For the Ganache Filling:
1 cup semisweet chocolate chips
2/3 cup heavy cream
2 tbs butter, room temperature
2 1/2 tsp Irish whiskey

For the Frosting:
1 cup butter, room temperature
2 1/2 cups powdered sugar
3 tbs Baileys Irish Cream

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 saucepan over medium heat. Add the cocoa powder and whisk until the mixture is smooth. Cool slightly.
-Stir the flour, sugar, baking soda and salt in a large bowl to combine.
-In separate bowl, beat eggs and sour cream on medium speed until combined. Add the Guinness and chocolate mixture to the egg mixture and beat just to combine. Reduce the speed to low, add the flour mixture and beat briefly.
-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.

To make the ganache filling:
-In microwave safe bowl, microwave chocolate chips for 2 minutes (stirring every 30 seconds) or until melted. Slowly add the cream, and stir until combined and smooth.
-Add the butter and whiskey and stir until combined. Let the ganache cool until thick.
-Cut the centers out of the cooled cupcakes, going about half way down.
-Spoon ganache into the holes.

To make the frosting:
-Using the whisk attachment of a stand mixer, whip butter on medium-high speed for 5 minutes, scraping the sides of the bowl occasionally.
-Reduce speed to medium-low and gradually add the powdered sugar until all of it is incorporated.
-Add the Irish Cream, increase the speed to medium-high and whip for another 2 minutes, until light and fluffy.
-Using your favorite decorating tip, or an offset spatula, frost the cupcakes.

Enjoy! Store the cupcakes in an airtight container.

Recipe adapted from BrownEyedBaker.

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