I have posted these cupcakes before in mini form, but I have made a few changes and I wanted to show off the cupcakes in their big boy form! I wanted to say adult form, but regardless of size, these cupcakes should always be adults only. You can really taste the liquor! Again, these would be great for any upcoming St. Patrick’s Day celebrations!
I added a little cream cheese to the frosting to make it creamier and there is a new method for getting the ganache inside with a piping bag and specialty tip.
Irish Car Bomb Cupcakes – adapted from Annie’s Eats
Yield- 14 regular size cupcakes
1/2 cup Guinness
8 tablespoon unsalted butter
1/4 + 1/8 cup unsweetened cocoa powder
1 cup all purpose flour
1 cup sugar
3/4 teaspoon baking soda
1/4 + 1/8 teaspoon salt
1/3 cup sour cream
Preheat the oven to 350 °F. In a small sauce pan melt the butter and the Guinness, set aside to cool slightly. Sift together flour, sugar, soda, and salt. Beat together the egg and the sour cream in the bowl of a stand mixer with a paddle attachment. Pour in the butter mixture and beat to combine, then slowly add the dry ingredients and make sure everything is fully incorporated. Use a standard ice cream scoop to a lined cupcake pan. Bake for 14 minutes. Remove from the pan immediately and cool on a wire rack.
4 oz bittersweet chocolate
1/3 cup heavy cream
1 tablespoon butter
1 teaspoon whiskey (I bought a little bottle of Jack Daniels)
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! Place the ganache in a piping bag with a number 230 Wilton tip. Poke the tip into each cupcake until you reach the bottom and then slowly squeeze the feeling into the cupcake.
8 tablespoons unsalted butter, room temperature
2 tablespoons cream cheese, room temperature
4 cups powdered sugar
7 tablespoons Baileys
Beat the butter and cream cheese until it is pale yellow and fluffy. Beat in the powdered sugar 1/2 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!