Tuesday, October 4, 2011

Irish Car Bomb Cupcakes

Oh the Irish Car Bomb, if you've never had one, they are quite yummy. It’s a shot that consists of about a half a pint of Guinness, and a shot glass of half Jameson’s Irish whiskey and half Bailey’s Irish cream, you drop the shot into the pint glass and chug. The other half requested these for his birthday, and I thought they were perfect for a guy. Chocolate with three different types of alcohol, how can you go wrong? He was lucky to be home while I was baking because he got to have an actual Irish car bomb with the left over liquor. And I'll admit I did have a Guinness too while I was baking, even though I started at 11:30am. (Hey! I must check the quality of the ingredients I'm using!) Most of the similar recipes I've seen call for an Irish cream buttercream, but the other half hates frosting so I opted for an Irish cream whipped cream frosting instead. The end result was perfect! If you are looking for a well balanced cupcake, this is the one for you. I think that if you had topped this with a sugary buttercream it would have been too sweet. The whipped cream complimented the rich ganache center very well. I also would like to add that I could bake everything with beer because it gives it such a rich flavor and moist texture. (Which I may try) So you guys have got to try this one, they’re awesome!

The other half says it's the best cupcake he's ever had. (And I didn't make him say that)

1 (11.2 fl oz) bottle Guinness 
1 stick unsalted butter
3/4 cup unsweetened cocoa powder
2 cups all purpose flour
2 cups sugar
1 1/2 tsp baking soda
3/4 tsp salt 
1 tsp vanilla extract 
2 eggs
1 (8oz) container sour cream 

Preheat oven to 350F and line muffin tin with cupcake liners. 

In a medium saucepan, combine Guinness and butter and bring to a simmer over medium heat. Then whisk in cocoa powder until smooth and let cool. 

In a medium bowl, whisk together flour, sugar, baking soda and salt. 

In a large bowl, beat eggs, sour cream, and vanilla extract until smooth. Add cooled chocolate mixture to the sour cream and eggs and beat until just combined. 

Slowly add dry ingredients and beat briefly on a slow speed, scraping down sides as needed. 

Fill each cupcake paper 3/4 of the way full. Bake until a toothpick comes out clean, about 17-18 minutes (Mine baked for 18 minutes and came out perfect) 

Remove cupcakes from oven and let cool 10 minutes before removing from pan and placing on wire rack. Cool completely before filling. 

8 ounces semi-sweet chocolate, broken into pieces
2/3 cup heavy cream
2 Tbsp unsalted butter, softened
4 teaspoons Jameson whiskey 

Place chocolate in a medium heat-resistant bowl. In a small saucepan, heat heavy cream until bubbling.

Carefully pour it over chocolate and let sit untouched for 20 seconds. After that, stir until smooth and combined. 

Add in butter and whiskey. Let cool until it’s a pipe-able consistency, using the fridge if needed. If you use the fridge, make sure to stir every 10 minutes.

Irish Cream Whipped Cream Frosting 
2 C heavy whipping cream 
2/3 C sugar 
2 T Baileys Irish Cream (I added a little extra) 

Whip heavy whipping cream until it looks like whipped cream. 

Mix in sugar and Baileys Irish Cream until just combined

Cupcakes and ganache adapted from Cake and Allie
Irish cream whipped cream from Cupcake Project

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