Irish Car Bomb Cupcakes Recipe 425 Recipes

IRISH CAR BOMB CUPCAKES

Steps:

• Preheat oven to 350 deg F. Line 24 cupcake cups with liners. Bring guinness and butter to simmer over medium heat. Remove from heat and whisk in cocoa powder, vanilla and sugar until mixture is smooth. Set aside to cool slightly.
• Whisk flour, baking soda, baking powder and salt for about 30 seconds. Set aside.
• In separate bowl, using an electric mixer, beat eggs and sour cream to blend.
• When guinness mixture is just warm to the touch, pour into the egg mixture and beat just until combined. Pour in flour mixture and beat on low speed until is is all incorporated.
• Divide batter into 24 liners (about 1/4 cup level). Bake about 17 minutes and then remove from oven and let cool in muffin cups. At this point, the toothpick doesn't come out 'quite' clean but it's not gooey either. These will finish baking in the muffin cups as they cool. Don't overbake!
• GANACHE: Make ganache while cupcakes are baking. Chop chocolate into small pieces; set aside. Heat cream and butter just until it comes to a low boil. Pour over chocolate and let sit for a couple minutes; then slowly stir until smooth. Stir in whiskey. Let cool completely.
• Fill cupcakes: After cupcakes are cool, remove them from the muffin tin. Cut a 1" round funnel shape out of the center of each cupcake. I use a donut hole cutter to mark an indent and then a sharp paring knife to cut out the funnel. Funnel should go down about 2/3 to 3/4 of the way into the cupcake but don't pierce through the bottom. When the ganache is cooled, fill the hole. Once all the cupcakes are filled, I'll take whatever is left over and kind of overpour the hole to allow the ganache to spread a bit over the top *but not run over the sides*.
• Frosting: Whisk/shake flour with 1/4 cup of the milk. Then carefully whisk in the remaining milk and the Bailey's (1/4 cup plus 2 tsp). This method should prevent lumps. Heat over medium heat until it thickens a bit. Remove from heat and let cool completely.
• In separate bowl, beat sugar and butter together until fluffy. Pour in the milk/flour mixture and beat for *about* 5 minutes, scraping down sides every little bit. The frosting is done when it loses its graininess and becomes airy and spreadable. This is important - keep beating until it loses the graininess of the sugar.
• Using a large piping tube, pipe frosting onto cupcakes. There's enough that I was able to do a generous swirl around the edge into the center. Then sprinkle with green 'sugar' or green sprinkles. I've even topped these with a green marschino cherry.
• Store cupcakes in refrigerator.

IRISH CAR BOMB CUPCAKES

Steps:

• Preheat to 350 and line a muffin tin with papers. In a small saucepan, bring the Guinness and the butter to a simmer, then add the cocoa powder. Whisk together until smooth and set aside to cool. The mixture might not come completely together, it's OK. Just mix it the best you can. Make sure there are no lumps. Beat the eggs and sour cream together. Slowly add in the cocoa mixture, so that you don't cook the eggs. Beat in the baking soda and salt, then sugar. Stir in the flour last. The mixture should be slightly runny. Fill the muffin cups 3/4 of the way and bake for 18 minutes or until a toothpick comes out mostly clean. Don't worry too much about under-baking. Once the cupcakes are baked and cooled, use an apple corer or other utensil to dig out the center. You want to go almost to the bottom, and the hole should be about ½" in diameter. For the ganache, heat the cream until simmering, then pour it over the chocolate chips and let them sit for a minute. The heat from the cream should be enough to melt the chips. Stir together and add in the butter and whiskey. If you need to, you can put this back over a double boiler or nuke it for a few seconds if it's not warm enough. Try not to heat it too much as you want it to be a little cooler to fill the cupcakes. Spoon the ganache into the holes in the cupcakes and allow to cool and set. Now you can freeze the cupcakes, or frost them. If you freeze them, they should last a few days, and you can take them out a couple hours before frosting them and serving them. To make the frosting, whip the butter until it's nice and light - definitely take the time to do this. Add in the powdered sugar 1-2 tablespoons at a time. Once you've got the full 4-5 cups of sugar in there (stop-when the consistency is like frosting!), add the Bailey's. If it makes the frosting runny add a couple more tablespoons of powdered sugar. If you want to dye the frosting, add in a few drops of food coloring! Use a piping bag to frost your cupcakes.