Irish Car Bomb CupcakesFrom sas 5 years ago
- For the Cupcakes: shopping list
- 1 cup Guinness shopping list
- 1 cup (2 sticks) unsalted butter shopping list
- 3/4 cup unsweetened cocoa powder (preferably Dutch-process) shopping list
- 2 cups all purpose flour shopping list
- 2 cups sugar shopping list
- 1 1/2 teaspoons baking soda shopping list
- 3/4 teaspoon salt shopping list
- 2 large eggs shopping list
- 2/3 cup sour cream shopping list
- Ganache Filling : shopping list
- 8 ounces bittersweet chocolate shopping list
- 2/3 cup heavy cream shopping list
- 2 tablespoons butter, room temperature shopping list
- 1 to 2 teaspoons Irish whiskey (optional) shopping list
- Baileys frosting (see Notes) shopping list
- 3 to 4 cups confections sugar shopping list
- 1 stick (1/2 cup or 4 ounces) unsalted butter, at room temperature shopping list
- 3 to 4 tablespoons Baileys (or milk, or heavy cream, or a combination thereof) shopping list
- You will need 1-inch round cookie cutter or an apple corer and a piping bag (though a plastic bag with the corner snipped off will also work) shopping list
How to make it
- Make the cupcakes: Preheat oven to 350°F. Line 24 cupcake cups with liners. Bring 1 cup stout and 1 cup butter to simmer in heavy large 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 electric mixer, beat 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, 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. ADD THE BUTTER!!!! The alcohol is optional.
- 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, using your 1-inch round cookie cutter or an apple corer, cut the centers out of the cooled cupcakes. 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 with a wide tip and fill the holes in each cupcake to the top.
- Make the frosting: Whip the butter in the bowl of an electric mixer, or with a hand mixer, for several minutes. You want to get it very light and fluffy.
- Slowly add the powdered sugar, a few tablespoons at a time.
- When the frosting looks thick enough to spread, drizzle in the Baileys (or milk) and whip it until combined. If this has made the frosting too thin (it shouldn’t, but just in case) beat in another spoonful or two of powdered sugar.
- Ice and decorate the cupcakes. I like shaving chocolate for the tops.
- I add an Irish flag attached to a toothpick!!!!
The Cooksas Farmington, CT
The Rating6 people
I logged on today looking for a St. Patrick's Day treat and I just found it!
Thanks, Jackmrjwjohnson in Delmar loved it
I LOOOOOOOVE Irish Car Bombs!! Now I may have to go out sometime soon and kick back a few! OMG..... wow. Nice!!!!crazycookinchick in Hartford loved it
Whoa! That's 'gras', all right! They look excellent, and I appreciate the ganache technique. Yummers.nightkitchen in Claremont loved it
- Not added to any groups yet!