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Thursday, March 1, 2012

Irish Car Bomb Cupcakes


And the countdown for St. Patrick's Day begins! You can thank Brown Eyed Baker and Smitten Kitchen for this recipe. I came across Brown Eyed Baker's cupcake through Pinterest. As soon as I saw it, I knew I had to make it! An Irish car bomb is a drink that consist of a shot of Jameson topped with Baileys that is dropped in a glass of Guinness. Once the shot is dropped in the glass, you have to chug it along so the liquids don't curdle together. I've never had one myself as I'm pretty convinced I can't drink that fast, but I've heard they are pretty good.

I thought this cupcake was designed perfectly. It consists of a Guinness cake, with a Jameson ganache center, and Baileys frosting. Even though this cake is made with alcohol, most of it is cooked out from the heat, so you get the flavor without the buzz. This means its okay for the kiddies too. The only part of the cupcake that has liquor in it that is not cooked out is the frosting.

I didn't want to mess around with the chemistry of the cake so I kept the recipe the same. I altered the ganache and frosting slightly to get more taste of the Jameson and Baileys. I also doubled the recipe for the ganache because lets face it, it would taste delicious over ice cream or any other dessert really. Just put the extra ganache in the freezer, and take it out to defrost when you would like to use it.

I think the cupcake came out pretty successful. See below for how I made it. Enjoy!

Serving Size: 24 Cupcakes

Cake Ingredients:                            
8 oz Guinness
1 cup unsalted butter
3/4 cup of cocoa powder
2 cups all-purpose flour
2 cups granulated sugar
1 1/2 teaspoons baking soda
3/4 teaspoons salt
2 eggs
2/3 cup sour cream

Ganache Ingredients:
16 oz semi-sweet chocolate
2.5 tbsp Jameson whiskey
1 cup heavy cream
2 tbsp butter

Frosting Ingredients:
2 cups unsalted butter, at room temp
5 cups powdered sugar
1.5 cups Baileys

Recipe
Step 1: Make the Cupcake
  • Preheat the oven to 350 degrees. Line 24 cupcake tins with liners. I always suggest using the aluminum liners as I feel the paper ones get too oily. 
  • Combine the Guinness and butter in a medium saucepan over medium heat. Once the butter is melted, add the cocoa powder and whisk together until combined. Take the saucepan off the heat and let it slightly cool.
  • Whisk all the dry ingredients together (flour, sugar, baking soda, and salt). 
  • Beat the wet ingredients (sour cream and eggs) together with an electric mixer on medium speed. 
  • Add the Guinness/butter mixture to the egg mixture. Beat until combined.
  • Slowly add the dry ingredients to the wet mixture on low speed. Combine until smooth.
  • Divide batter into cupcake tins. 
  • Bake for 17  minutes.
  • Keep cupcakes in tin until cooled. 

Step 2: Make the Ganache
  • Take a medium saucepan and fill with water. Place over medium to high heat. 
  • Place a glass bowl on top of the saucepan. Make sure the water does not touch the bottom of the glassbowl. 
  • Combine the chocolate, heavy cream, and butter into the glassbowl.
  • Mix until melted.
  • Add Jameson to the chocolate mixture. Combine until smooth.
  • Take the glass bowl off the saucepan. Put it to side and let it slightly cool. If necessary, place the mixture in the fridge.
 
Step 3: Make the Frosting
  • Beat the butter on high speed until smooth. 
  • Add the powdered sugar 1 cup at a time until desired consistency is reached.
  • Add the Baileys, and beat on medium to high speed until smooth. 
Step 4: Add Fill Cupcakes with Ganache
  • Using a spoon, dig a hole in the middle of each cupcake.
  • Using a spoon, fill each hole with ganache. It is alright if the ganache is still thin, as it will thicken with time. 
Step 5: Frost the Cupcake
  • Take frosting and place in a plastic bag. 
  • Cut the corner of the plastic bag, and push frosting out of the corner. 
  • Swirl frosting around the cupcake to cover the ganache hole. 
  • Decorate with green sprinkles.

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