Irish Car Bomb Cupcakes!!!

The Pinterest Photo.....



Guinness chocolate cupcake with an Irish whiskey ganache topped with Baily's infused frosting! Hello delicious! At first I questioned the Guinness in the cake thing, but my oh my it is excellent.


These cupcakes are based on the popular shot "Irish Car Bomb" which is simply:
3/4 pint of Guinness
1/2 shot of Irish whiskey (Jameson) floated over 1/2 shot of Irish cream (Bailey’s)
The shot is dropped into the beer and chugged quickly, before the mixture begins to curdle.
I'm personally NOT a fan of the shot, but I am a huge fan of the cupcake!

Anyone who is on Pinterest and re-pins recipes has probably seen this one. They are quite yummy and somewhat easy to make. There are a lot of steps involved and it makes a mess in the kitchen, but they are ohh so worth it! I made these yesterday for my boyfriend to bring to work for St. Patricks Day (a day late, but I doubt anyone cared!)

Irish Car Bomb Cupcakes:Makes 24 cupcakes

For the Guinness Chocolate Cupcakes

• 1 cup stout (such as Guinness)
• 1 cup (2 sticks) unsalted butter
• 3/4 cup unsweetened cocoa powder (preferably Dutch-process)
• 2 cups all purpose flour
• 2 cups sugar
• 1 1/2 teaspoons baking soda
• 3/4 teaspoon salt
• 2 large eggs
• 2/3 cup sour cream

Ganache Filling

• 8 ounces bittersweet chocolate
• 2/3 cup heavy cream
• 2 tablespoons butter, room temperature
• 2-3 teaspoons Irish whiskey

Baileys Frosting

• 4-5 cups confections sugar
• 2 ½ stick unsalted butter, at room temperatue
• 6-7 tablespoons Baileys

Make the cupcakes: Preheat oven to 350°F.
Line 24 cupcake cups with liners. Bring 1 cup Guiness and 1 cup butter to simmer in heavy large saucepan over medium heat. Add cocoa powder and whisk until mixture is smooth. Cool slightly.
Whisk flour, sugar, baking soda, and 3/4 teaspoon salt in large bowl to blend. Using electric mixer, beat eggs and sour cream in another large bowl to blend. Add stout-chocolate mixture to egg mixture and beat just to combine. Add flour mixture and beat briefly on slow speed. Using rubber spatula, fold batter until completely combined. Divide batter among cupcake liners, filling them 2/3 to 3/4 of the way. Bake cake until tester inserted into center comes out clean, rotating them once front to back if your oven bakes unevenly, about 17 minutes. Cool cupcakes on a rack completely.
Make the filling: Chop the chocolate and transfer it to a heatproof bowl. Heat the cream in a small saucepan on the stove until simmering and pour it over the chocolate. Let it sit for one minute and then stir until smooth. Add whiskey and stir. Put in fridge to cool but not harden.
Fill the cupcakes: Let the ganache cool until thick but still soft enough to be piped (the fridge will speed this along but you must stir it every 10 minutes). Meanwhile, using your 1-inch round cookie cutter or an apple corer (You can use a knife, but be careful not to cut too far down) cut the centers out of the cooled cupcakes. You want to go most of the way down the cupcake but not cut through the bottom — aim for 2/3 of the way. A slim spoon or grapefruit knife will help you get the center out.  Put the ganache into a piping bag with a wide tip and fill the holes in each cupcake to the top.
Frosting Directions: Whip the butter in the bowl of an electric mixer for several minutes. You want  to get it very light and fluffy. Slowly add the powdered sugar. When the frosting looks thick enough to spread, drizzle in the Baileys (or milk) and whip it until combined. If this has made the frosting too thin (it shouldn’t, but just in case) beat in another spoonful or two of powdered sugar.

Yummy!! Enjoy !!!