These Cupcakes Are Ridiculous!!!
Ridiculous in a good way of course. The dark chocolate Guinness cupcake is everything that a cupcake should be – moist, chocolatey, rich, but not overly sweet – simply magic! There is a subtle hint of stout flavor that adds that somth’n somth’n to the chocolate. You know what I mean, right?
This is the first time that I’ve ever made cupcakes filled with anything
Filling cupcakes always seemed like it would be way too much work, but it was surprisingly really really easy to core out the cupcakes with a small pairing knife. I just angled the knife at a 45 degree angle and cut a little circle out of the middle, and those bad boys came out super easy – no problem. After you taste the results of biting into this perfectly moist cupcake filled with a rich dark whisky-spiked chocolate ganache, you would make the time to hollow out these cupcakes even if it was really hard. Plus imagine all the little cupcake holes that you can munch on whilst you finish up frosting the cupcakes with your fluffy Baileys buttercream!
The Baileys buttercream is an absolute must for finishing off these amazing cupcakes, especially since the Guinness, Whiskey and Irish Cream are all ingredients in the actual St. Patty’s car bomb drink. This buttercream is light, fluffy and full of Baileys Irish Cream flavor. The only thing about filling cupcakes with ganache is that it really commits you to having to pipe on the buttercream. However, if you don’t have all those little tips and bags you can put the buttercream in a large freezer bag and then cut the corner off of the plastic bag. Another tip here is to only fill up half of the buttercream at a time because the warmth of your hands as you pipe on the buttercream will start to melt it and you’ll end up with this buttercream disaster that is really hard to pipe. You can even rest the buttercream in the refrigerator when you are not piping it. Just make sure it isn’t in the fridge for too long or it will get really solid and that is not good either.
More on the Irish car bomb…WTF is an Irish car bomb you ask?
Maybe I am the only one asking this question but I have to admit that I have never actually had a real life ‘car bomb’ and to tell you the truth after reading the recipe it doesn’t really sound like my jam at all. It sounds more like a recipe for the worst hangover you have ever had in your entire life. If you aren’t familiar, I will enlighten you. First, you take a shot glass and fill it with a ½ shot of Irish cream liquor and the you float a ½ shot of Irish Whiskey on top of that. Then you take the whole shot glass and drop it into a ½ pint of Guinness. Then Chug it as fast as you can! Like this. The recipe actually warns that if you do not chug it fast enough it will curdle and start to taste bad. 😐 The good news is that you will have some left over alcoholic ingredients so you can try it out if you dare.
One helpful tip that I found on the internet is that you should never ever order an Irish car bomb while visiting Ireland, as the Irish find this reference less than funny. As for me I’ll be sticking to the cupcakes and using the rest of my Guinness to braise some delicious short ribs. Short ribs recipe coming soon!
St. Paddy's Car Bomb Cupcakes
Guinness Chocolate Cake, Irish Whiskey Ganache, Baileys Buttercream. OMG yum!
- 14.9 oz can of Guinness
- 2 sticks unsalted butter room temperature
- ¾ cup unsweetened cocoa powder
- 2 cups all purpose flour
- 2 cups granulated sugar
- 1 ½ tsp baking soda
- 2 tsp espresso powder
- 1 tsp kosher salt
- 2 large eggs
- ⅔ cup sour cream
Irish Whiskey Ganache
- 10 ounce bittersweet chocolate
- ⅔ cup heavy cream
- 1 ½ tbsp Irish Whiskey About a half of a shot
- 3 sticks unsalted butter room temperature
- 4 ½ cups powdered sugar
- 3 tbsp heavy cream
- 5 tbsp Baileys Irish Cream About a shot and a half
Preheat oven to 350℉. Prepare 2 cupcake pans, line with cupcake liners.
Add flour, sugar and baking soda to a bowl and set aside.
Add Guinness, espresso powder, and butter to a medium sauce pan. Heat until warm and butter is melted. Remove from heat.
Add cocoa powder to Guinness and butter mixture, whisk until smooth. Set aside to cool slightly.
Add eggs and sour cream to a mixing bowl and beat until well blended.
Add cocoa mixture to mixing bowl and beat until well incorporated.
Add flour mixture to mixing bowl and beat until just mixed. Do not over mix.
Fill cupcake tins, about ¾ full.
Bake for 17 minutes or until a stick comes out clean.
Let cool completely.
Irish Whiskey Ganache
Place chocolate in a bowl.
Heat heavy cream in a small sauce pan. Heat until just boiling, Be careful not to overheat.
Pour cream over chocolate and whisk until smooth.
Add whiskey, whisk until incorporated.
Set aside until cooled slightly.
Core cupcakes with a small knife or cupcake corer.
Add ganache into the centers of each cupcake. I use a small cookie scoop.
Cream 3 sticks of unsalted butter.
Add powdered sugar and beat until smooth.
Add Baileys Irish Cream and heavy cream.
Beat until well blended and fluffy.
Pipe icing onto the cupcakes.
If the chocolate isn't completely melted after adding the cream you can either place it over a double boiler or heat in microwave in 30 second increments.