Boozy Irish Cupcakes

2016-12-12
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This is a recipe for cupcakes based on the shot called Irish Car Bomb. Since i don’t really like using that name, we will called it a boozy irish cupcake. I also made this for my friend’s birthday surprise. It was a big hit and the Bailey;s Icing is also pretty nice. The original recipe has Whiskey in the middle but i think it’s optional.

Ingredients

  • 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
  • 1½ teaspoons baking soda
  • ¾ teaspoons salt
  • 2 eggs
  • 2/3 cup sour cream
  • ** Chocolate Ganache **
  • 8 ounces bittersweet chocolate
  • 2/3 cup heavy cream
  • 2 tablespoons butter, at room temperature
  • 2 teaspoons Irish whiskey
  • **Baileys Frosting**
  • 2 cups unsalted butter, at room temperature
  • 4 cups powdered sugar
  • 6 tablespoons Bailey’s Irish Cream

Method

Step 1

Preheat oven to 350 degrees F. Line 24 cupcake cups with liners.

Step 2

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.

Step 3

Whisk the flour, sugar, baking soda and salt in a large bowl to combine.

Step 4

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.

Step 5

Fill cupcake liners about 3/4 full, leaving room for the cupcakes to rise when cooked. Bake for 17 min for a normal size cupcake and about 13 minutes for a mini one. Use a cake tester to make sure it's cooked properly. Once cooked, set aside and cool on a wire rack.

Step 6

Heat the cream and butter in the microwave for about 30-40 seconds until it starts to simmer/boil. Pour in Chocolate and let it sit for a few seconds. Stir and mix until smooth. Mix in Whiskey. Set aside to cool enough and thicken to pipe.

Step 7

Cut a hole in the middle of the cupcakes, i used just a knife to create the holes. I pour in about a 1/2 teaspoon of bailey's in the hole then fill the rest of it up with the chocolate ganache from earlier.

Step 8

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.

Step 9

Pipe the frosting on top of the cupcakes to cover the hole. Enjoy!

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