ok i’m going to let ya’ll in on a couple secrets….
for real. we’re friends. i know you’ll keep them for me…
first of all… i’m not a huge fan of holidays in general. i think they tend to be super stressful. who’s going where; who’s bringing what; etc. i mean i’m a planner but holidays are a lot.
second secret… i like food.
oh wait. that wasn’t a secret.
last secret. i like booze. oh that’s a not a hge secret either huh? oh well it’s true. and i don’t mean that i like booze in the i drink everyday type of like but i enjoy a good drink. i even take pictures of good ones at restaurants… see below…
see. beautiful and delicious.
ok so what all does that get you? i’m not a fan of holidays. but i like food and booze. here’s the trick. holidays that i can celebrate with booze? i’m all for them. cinco de mayo? sure i’ll drink some margaritas to celebrate something to do with mexico. july 4th? of course i’ll have another beer to watch some pretty fireworks that someone else spend way too much money on. halloween? oh i definitely need a shot of something strong if i’m going to be wearing this ridiculous costume. and of course there is that holiday coming up… st. patrick’s day. i’m all for having a drink or two to celebrate something to do with st. patrick and ireland.
what’s better than combining celebrating a holiday and having food for that celebration? oh how about having food that incorporates booze into it. which leads me to your surprise…
IRISH CAR BOMB CUPCAKES!
irish car bomb cupcakes
- 1 c guinness stout, room temperature
- 1 c (2 sticks) + 2 tbs + 2 c (4 sticks) softened, unsalted butter
- 3/4 c cocoa powder
- 2 c flour
- 2 c sugar
- 1 1/2 tsp baking soda
- 3/4 tsp salt
- 2 eggs, room temperature
- 2/3 cup sour cream, room temperature
- 8 oz bittersweet chocolate
- 2/3 c heavy cream
- 2 tsp irish whiskey (such as jameson)
- 5 c powdered sugar
- 6 tbs bailey’s irish cream
- preheat oven to 350F. line 2 12-c cupcake pans with liners.
- add guinness and 1 c butter to a medium sauce pan and bring to simmer. add the cocoa powder and whisk until smooth. let this cool to just about room temperature.
- whisk together the flour, sugar, baking soda, and salt in a bowl. set aside.
- beat together the eggs and sour cream together in a mixer. add the cocoa mixture and beat to combine. slowly add the dry ingredients to the wet on low speed. divide in the cupcake wells.
- bake 17-20 min, until a toothpick comes out clean.
- let cool on a cooling rack.
- make the whiskey ganache filling by heating the heavy cream until just simmering and the pouring it over the bittersweet chocolate and 2 tbs butter to melt. add the whiskey.
- when the cupcakes and ganache is cool, fill the cupcakes. michelle over at brown-eyed baker (where i totally got the recipe) had a brilliant way to do this if you don’t own or want to buy a cupcake corer… in her exact words “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 back with a wide tip and fill the holes in each cupcake to the top.” i didn’t pipe the ganache in but just used a spoon
- make your bailey’s buttercream by beating the remaining butter in a mixer on medium-high speed. reduce speed and add the powdered sugar until incorporated. add your bailey’s and beat until combined. (i also 1 tsp vanilla at this point and i don’t know if it really made a huge difference but this was the best bailey’s frosting i’ve ever made!)
- decorate your cupcakes now!
ok so now that i just threw that in your face i’m going to give you the low down…
these were freaking awesome. like seriously. i was a little hesitant because unlike michelle at brown-eyed baker, i have had a car bomb or two. i like shots but this isn’t my favorite. but these cupcakes were like the perfect cupcake alternative to the shot. the only thing i would change next time (and believe me, there will be a next time) is that i would do a irish whiskey salted caramel filling. how would i do that you ask? well i’d melt together a half – full bag of caramel candies, a splash or two of heavy cream and a generous pinch of sea salt. then i’d add the whiskey after that was all melted together. but that’s my personal preference. i’ve had some co-workers say they were perfect with the ganache. you do what you want. but make these cupcakes for your st. patrick’s celebrations this weekend. trust me.
recipe from: brown-eyed baker