Another mini cupcake, but this one is so decadent I can’t even imagine it as a large cupcake. Two bites are the perfect amount of goodness! The cupcake starts with a rich and chocolatey cupcake base, no worries – you don’t taste the beer at all, a rich & smooth whiskey chocolate ganache, and a creamy, boozy Bailey’s buttercream. And no worries – you do taste the alcohol in the frosting and ganache!
I have made these cupcakes several times with great reviews and I have even brought them into work a couple of times. They are assistant principal approved! My family is not opposed to a drink or two, especially at a family Christmas party so I knew these would be a hit. I have also made the ganache with Bailey’s instead of whiskey and it is equally as delicious.
Irish Car Bomb Cupcakes – adapted from Annie’s Eats
Yield 36 mini cupcakes
1/2 cup Guinness
8 table. unsalted butter
1/4 + 1/8 cup unsweetened cocoa powder
1 cup all purpose flour
1 cup sugar
3/4 tea. baking soda
1/4 + 1/8 tsp salt
1/2 cup sour cream
Preheat the oven to 350 °F. In a small sauce pan melt the butter and the Guinness, put aside to cool slightly. Sift together flour, sugar, soda, and salt onto wax paper. Beat together the egg and the sour cream. You can do this in the bowl of a stand mixer with a paddle attachment or you can do it with a regular old hand mixer. I have used both with great results. Pour in the butter mixture and beat to combine, then slowly add the dry ingredients and make sure everything is fully incorporated. Use a small scooper, approximately 1 tablespoon, to scoop into lined mini cupcake pans. Bake for 8-10 minutes until a toothpick inserted into a center cupcake comes out clean. Remove from the pan immediately and cool on a wire rack. Once cool, use a paring knife to cut a small cone from each cupcake.
4 oz bittersweet chocolate
1/3 cup heavy cream
1 table. butter
1 tea. whiskey (I bought a little bottle of Jameson)
Heat the cream in a small saucepan while you break up the chocolate. Pour the hot cream over the chocolate and stir until the chocolate is melted. Add in the butter and the whiskey stirring to melt the butter. Taste the ganache, if you want it to be booze-ier, add more whiskey! Let cool and then place a baggie. Clip off a corner and pipe into the cone of each cupcake.
8 table. unsalted butter, room temperature
4 cups powdered sugar
lots of Bailey’s, like 4-8 tablespoons
Beat the butter until it is pale yellow and fluffy. Beat in the powdered sugar ½ cup at a time until well combined. The frosting will be really thick at this point, add about 2 tablespoons of Bailey’s and beat in. Keep adding Bailey’s until the frosting is a good constancy and has a strong flavor. Adapt as needed. I like my frosting to taste strongly of Bailey’s! Use a big star tip to pipe a big star on top covering the ganache!