A Bit of the Wee Ol' Irish

Well late Happy St. Patrick's Day to all my fellow Irish and non-Irish friends! The day was great. Started off with a lovely and tasty Shamrock Martini. A McDonalds shake, with an adult twist...BOOZE. Compliments of the wonderful, and best neighbor, Nic Thorson! What a treat!

Sadley I didn't go all out like last year. There was a suprise party the night before and with one two many Irish Car Bombs I just didn't feel like cooking all day! But I was able to make some pretty awesome cupcakes. What kind you say? Well Irish Car Bomb Cupcakes silly! This recipe was snagged from browneyedbaker.com and what recipe it is.

The cupcakes were a hit, and I even hand some left over to take up to my sisters bridal shower! I'll admit though I'm not a fan of the icing, next time I make them I'm going to try and using a cream cheese frosting. This one was just TOO sweet. But the trifecta of all the different tastes was simply amazing!

BOOM! Recipe time!

This recipe makes 24 cupcakes

Prep Time: 40 minutes  Bake Time: 17 minutes

For the Cupcakes you will need:
1 cup Guinness stout
1 cup butter
¾ cup cocoa powder
2 cups all-purpose flour
2 cups granulated sugar
1½ teaspoons baking soda
¾ teaspoons salt
2 eggs
2/3 cup sour cream

For the Whiskey (yeah that's right, WHISKEY) Ganache Filling:
8 ounces bittersweet chocolate
2/3 cup heavy cream
2 tablespoons butter, at room temperature
2 teaspoons Irish whiskey

It's awesome when things like this are ingredients!  

I made the mistake of buying a whole bottle of Jameson think people would want to drink in on St. Paddy's Day. Now I have a whole bottle left over. NOTE: if you don't drink whisky, nor do your friends, just get the airplane sizes fro a liquor store.

For the Baileys Frosting:
2 cups unsalted butter, at room temperature
5 cups powdered sugar
6 tablespoons Baileys Irish Cream

1. To Make the Cupcakes: Preheat oven to 350 degrees F. Line 24 cupcake cups with liners. Bring the Guinness and butter to a simmer in a heavy, medium saucepan over medium heat. Add the cocoa powder and whisk until the mixture is smooth. Cool slightly. NOTE: it never got smooth. So if yours looks clumpy then you are ok!

2. Whisk the flour, sugar, baking soda and salt in a large bowl to combine. Using an electric mixer, beat the eggs and sour cream on medium speed until combined. Add the Guinness-chocolate mixture to the egg mixture and beat just to combine. Reduce the speed to low, add the flour mixture and beat briefly. Using a rubber spatula, fold the batter until completely combined. Divide the batter among the cupcake liners. Bake until a thin knife inserted into the center comes out clean, about 17 minutes. Cool the cupcakes on a rack.

3. To Make the Whiskey Ganache Filling: Finely chop the chocolate and transfer it to a heatproof bowl. Heat the cream until simmering and pour it over the chocolate. Let it sit for one minute and then, using a rubber spatula, stir it from the center outward until smooth. Add the butter and whiskey and stir until combined. Let the ganache cool until thick but still soft enough to be piped.

4. To Fill the Cupcakes: I used my Teaspoon measuring spoon. Just push it down into the center of the cake, spin it a few times and BAM you have a crater in your cupcake!

5. To Make the Baileys Frosting: Using the whisk attachment of a stand mixer, whip the butter on medium-high speed for 5 minutes, scraping the sides of the bowl occasionally. Reduce the speed to medium-low and gradually add the powdered sugar until all of it is incorporated. Add the Baileys, increase the speed to medium-high and whip for another 2 to 3 minutes, until it is light and fluffy.

6. Put the icing on however you like!

So that's the Irish Car Bomb Cupcake. I loved it, they loved it. I will defiantly make these any time of the year!

Keep MIxing,

       -Jessica