I meant to post this about three weeks ago.. Sorry :)
Happy story: Saturday morning, I got brunch with friends and then spent almost the entire day making Irish car bombs cupcakes. Whoo hoo!
When I say almost the entire day, I really do mean that. We went to the grocery store for cupcake ingredients, to the liquor store for booze (grrr Washington liquor laws!), made cupcakes, let cupcakes cool, made ganache, dug out insides of cupcakes, made frosting, and frosted cupcakes. In between we went to a friend's birthday party, went grocery shopping again and made dinner.
It was a lovely day :)
We put triple the amount of alcohol called for in the ganache and frosting--we felt like the amount called for didn't have enough of a flavor. Lastly, this made a ridiculous amount of frosting. I would halve the recipe next time.
All that said, here's the recipe and some photos!
The beginnings of a beautiful thing
Before and after: the centers are dug out and filled with chocolate ganache
You guys, this made SO MUCH frosting. After we made these cupcakes, a made another batch of 24 plain chocolate cupcakes, frosted them, and STILL had leftovers.
The finished cupcakes!
Irish Car Bomb cupcakes*
*note: I realize the name of these cupcakes aren't totally PC, but I didn't name the drink it's based on!
From Brown Eyed Baker
1 cup stout1 cup unsalted butter, at room temperature¾ cup Dutch-process cocoa powder2 cups all-purpose flour2 cups granulated sugar1½ teaspoons baking soda¾ teaspoons salt2 eggs2/3 cup sour cream
For the Whiskey Ganache Filling:8 ounces bittersweet chocolate2/3 cup heavy cream2 tablespoons butter, at room temperature2 teaspoons Irish whiskey
For the Baileys Frosting:2 cups unsalted butter, at room temperature5 cups powdered sugar6 tablespoons Baileys Irish Cream
To Make the Cupcakes: Preheat oven to 350 degrees F. Line 24 cupcake cups with liners. Bring the Guinness and butter to a simmer in a heavy, medium saucepan over medium heat. Add the cocoa powder and whisk until the mixture is smooth. Cool slightly.
Whisk the flour, sugar, baking soda and salt in a large bowl to combine. Using an electric mixer, beat the eggs and sour cream on medium speed until combined. Add the Guinness-chocolate mixture to the egg mixture and beat just to combine. Reduce the speed to low, add the flour mixture and beat briefly. Using a rubber spatula, fold the batter until completely combined. Divide the batter among the cupcake liners. Bake until a thin knife inserted into the center comes out clean, about 17 minutes. Cool the cupcakes on a rack.
To Make the Whiskey Ganache Filling: Finely chop the chocolate and transfer it to a heatproof bowl. Heat the cream until simmering and pour it over the chocolate. Let it sit for one minute and then, using a rubber spatula, stir it from the center outward until smooth. Add the butter and whiskey and stir until combined. Let the ganache cool until thick but still soft enough to be piped.
To Fill the Cupcakes: 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.
To Make the Baileys Frosting: Using the whisk attachment of a stand mixer, whip the butter on medium-high speed for 5 minutes, scraping the sides of the bowl occasionally. Reduce the speed to medium-low and gradually add the powdered sugar until all of it is incorporated. Add the Baileys, increase the speed to medium-high and whip for another 2 to 3 minutes, until it is light and fluffy.
Using your favorite decorating tip, or an offset spatula, frost the cupcakes and decorate with sprinkles, if desired. Store the cupcakes in an airtight container.
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