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Saturday, March 16, 2013
Irish Triple-Threat Cupcakes
10:40 AM | Posted by
Stephanie |
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Guinness, Jameson and Bailey’s
Irish Cream – definitely a triple threat….often known as an Irish Car
Bomb. I decided to re-title this recipe
though as the blog I pulled it from ended up with hundreds of comments about
how offensive the name was as well as the history of car bombs in Ireland and
the IRA….let’s avoid all that, alright people??
This is a cupcake recipe, and a damn good one, even if you don’t like
some of those ingredients on their own.
Trust me.
If you’re wary of making these
because of the alcohol, at the very least, use the chocolate cake recipe. The Guinness provides a great depth of flavor
and an extra moistness to the cake. I’ll
definitely be adding this to my basic chocolate cake recipe collection. Here’s how you do this, with tutorial…
Ingredients (makes 24)
Recipe adapted from www.browneyedbaker.com and www.smittenkitchen.com
Cupcakes:
1 cup Guinness stout
1 cup unsalted butter, at room
temperature
¾ cup Dutch-process cocoa powder
2 cups AP flour
2 cups granulated sugar
1 ½ tsp baking soda
¾ tsp salt
2 eggs
⅔ cup sour cream
Whiskey Ganache Filling:
8 oz bittersweet chocolate
⅔ cup heavy cream
2 Tbsp butter, at room temperature
2 tsp Irish whiskey
Bailey’s Frosting:
2 cups unsalted butter, at room temperature
5 cups powdered sugar
6 Tbsp Bailey’s Irish Cream
1 tsp vanilla extract (my addition to cut the Bailey’s a
little)
Instructions
Cupcakes:
Preheat oven to 350º.
Line cupcake pans with 24 liners.
Bring Guinness and butter to a simmer in a heavy medium saucepan over
medium heat. Add cocoa powder and whisk
until smooth. Turn off heat and let cool
slightly.
Whisk the flour, sugar, baking soda and salt in a medium
bowl to combine. Using an electric mixer,
beat the eggs and sour cream on medium speed in a large bowl until
combined. Add the chocolate mixture to
the egg mixture (slowly to temper the eggs if chocolate is still warm). On low speed, add the flour mixture and beat
briefly, then use a rubber scraper and fold the batter until totally combined. Divide among cupcake liners and bake until a
toothpick comes out clean, about 17 minutes.
Cool on a wire rack.
Whiskey Ganache Filling:
Finely chop the chocolate and transfer it to a heat-proof
bowl. Heat the cream until simmering and
pour it over the chocolate. Let it sit
for a minute, then using a rubber scraper, slowly stir until smooth. Add the butter and whiskey and stir until
combined. Let the ganache cool until
thick but still soft enough to be piped.
Bailey’s Frosting:
Using the whisk attachment of a mixer, whip the butter on
medium speed for 5 minutes, scraping down the sides of the bowl occasionally. Reduce speed to medium-low and gradually add
the powdered sugar until all is incorporated.
Add the Bailey’s and vanilla (if using) and increase the speed to
medium-high, whipping for another 2-3 minutes until light and fluffy.
And the How To….
Step 1: Cut a hole in a box. HA – kidding!
But really, using a 1 inch cookie cutter (or paring knife if my case)
cut out the center of the cupcake, going about two-thirds down into it.
Step 2: Fill a piping bag with the ganache and using
a regular round tip, pipe the ganache into the cupcakes, filling just to the
top.
Step 3: Using a piping
bag with a decorating tip or an offset spatula, frost the cupcakes with the
Bailey’s mixture and decorate, if desired.
Then dive in and enjoy!
This was my first experience with filled cupcakes and it was super
easy. It may be my new thing…
Store in an airtight container.
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