The name of these cupcakes alone makes me want to take a shot. But it’s ok, it’s 4pm here. If you are not familiar with this shot that inspired this amazing confection let me give you a brief rundown. You get a small tumbler filled with Guinness (I am a HUGE fan of Guinness). Then you layer a shot glass with Jameson Whiskey, and Bailey’s Irish Cream. Just before you’re going to drink you drop the shot into the beer and quickly drink before the Bailey’s curdles in the beer. Now, this might not sound delicious, but trust me it’s soooo delicious. I have made these several times for St. Patrick’s Day and summer barbecues and they are always a wild hit.
Now that you know a little about the shot where the idea for this cupcake came from, let me tell you that this is the best cupcake I have ever had. I have many friends who are all fans of either the shot or Guinness so sharing these with them made for some of the best complements I have ever gotten about my food. That, and the high number of requests for these as birthday cupcakes leaves me to believe they are just made of win.
I made just a few changes from the original recipe I based these on mostly because I feel that filling the cupcakes took away from the flavor and texture of the cake and my experience with filled cupcakes is that people tend to eat around the filling or leave most of it still on the plate. I went with making it into a ganache that went over the caps of the cupcakes which not only add a different dimension to the flavor but help seal in the moisture keeping the cake from drying out – not that these ever last more then a day or so. Then you get this light spongy cake with this hint of malt and coffee, then this rich decadent ganache with a tinge of whiskey, and to round out the flavor the most amazing tasting buttercream frosting you’ve had in your life. I seriously had to stop myself from just eating the frosting while piping. It’s sweet, creamy, light, fluffy, rich, and has that amazing Irish Cream flavor that finishes out the cupcake to perfection. Enough about how just simply amazing these are. I will let you judge for yourself, but just know that these are NOT for children, as the cake is the only part in this that has the alcohol cooked out. However, you could just do the Guinness Chocolate Cupcakes with a chocolate buttercream and it would be great.
|Irish Car Bomb Cupcakes Recipe|
- 1 cup stout beer (Guinness)
- 16 tbsp (2 sticks) unsalted butter
- ½ cup unsweetened cocoa powder
- 2 oz (2 squares) unsweetened chocolate
- 2½ cup all-purpose flour
- 2 tbsp cornflour
- 2 cups sugar
- 2 tsp baking soda
- ¾ tsp salt
- 2 large eggs
- 1 cup (8oz) sour cream
- 4 oz bittersweet chocolate (70% cocoa), finely chopped
- 4 oz (1/2 cup) heavy cream
- 1 tbsp butter at room temperature
- 3 tbsp Jameson Irish Whiskey
- 4 egg whites
- ¾ cup sugar
- ¼ cup vanilla sugar
- 4 sticks unsalted butter, at room temperature
- 100 ml Bailey’s Irish cream
- Preheat the oven to 350°F. Line two cupcake pans with paper liners.
- Melt the butter in a sauce pan over medium heat. Reduce heat to low. Add the beer, chopped unsweetened chocolate and cocoa powder and whisk until smooth. Remove from heat and set to the side and allow to cool.
- In a large mixing bowl, combine the flour, cornflour, sugar, baking soda and salt, whisk until combined.
- In the bowl of an electric mixer, beat together the eggs and sour cream till creamy. Slowly add the stout-butter mixture to the egg mixture, and mix just to combine.
- Mix in the dry ingredients on low speed just until completely incorporated. Divide the batter evenly between the cupcake liners, filling them about ⅔ to ¾ full.
- Bake until a toothpick inserted in the center comes out clean, about 17 minutes. Allow to cool in the pan for 5-10 minutes, then transfer to a wire rack to cool completely.
- Place the chocolate and butter in a bowl. In a sauce pan or microwaveable cup bring the cream to boil. Pour the hot cream over the chocolate and butter. Leave untouched for 2 minutes. Stir until thick and glossy. Add in the whiskey and stir to incorporate. Refrigerate for 5 min, and stir. Repeat this until the ganache is cool but not solid. It should resemble a thick chocolate sauce.
- My tip for making sure the ganache doesn’t run down the sides of your cupcakes, is to place the cupcakes in the freezer for 10 min or leave in refrigerater for 30 min. They should be cool to the touch before adding ganache. The cooled cake will solidify the ganache quickly preventing it from dripping down the sides.
- Bring the bowl over to the cooled cupcakes. Grab the cupcake by the base and dip the top up the wrapper line in the bowl of ganache. Hold over the bowl to allow excess to drip off. A twist of the wrist as bringing back to upright position, while over the bowl will help reduce mess. Let the cupcakes cool for 1h or till the ganache is not tacky but firm to the touch. If in a hurry you can refrigerate to cool.
- In a medium metal bowl add the egg whites and whisk with a pinch of salt to break up. Add the sugar to the egg whites and whisk until incorporated. Place bowl over a pan of simmering water. Continue to whisk until the sugar has melted into the egg whites. When you rub it between your fingers it should feel smooth not gritty. FYI: Sugar melts completely into the egg whites at around 185-190°F and in accordance to the USDA and FDA eggs should be cooked to 145-155°F to be safe. You do not need a candy thermometer to make this frosting which some sites suggest. Due the melting point of sugar into your eggs whites they are heated to a temperature high enough to be safe. Just make sure that when you rub it between your fingers it feels completely smooth, no grittiness left at all from the sugar.
- Once it is smooth transfer to the bowl of a mixer and whisk on med high for 7-10 minutes until has almost tripled in volume and the bowl is cool to the touch. It should resemble marshmallow fluff in texture and have very stiff peaks.
- When your egg whites are at this stage slowly add in butter. You will notice it does appear to look curdled after you have added in all butter but keep mixing it will come together I promise. Taste and add powered sugar to desired sweetness. I typically add ½ cup.
- Now it’s time to add the Bailey’s. I use 100ml which is a whole bottle out of of the Bailey’s Mini pack. Be careful not to over mix. Just mix until the Bailey’s is just combined. Taste it and add more sugar if needed and mix for 30 seconds more.
- Place into piping bag and pipe onto cooled cupcakes. I typically use a Wilton 1M tip. Enjoy!