The only way a good stout beer, whiskey, and Irish cream liquor could be better is if they were mixed together - a la an Irish Car Bomb. Better still though, would be mixing it all up with some chocolate in the form of rich Guinness chocolate cupcakes, filled with Jameson chocolate ganache, and topped with Bailys buttercream frosting.
Variations on this recipe can be found on loads of amazing food blogs like Smitten Kitchen, the Busty Baker, and others!
Note: These do contain some booze that isn't cooked off, so please be careful (no heavy machinery, etc.) and keep them away from the youngsters.
Also Note: "Irish Car Bomb" is a pretty horrible thing to call a drink or a cupcake. You could also call them "Car Bombs" but that's not much better really - Chocolate Guinness Cupcakes with Whiskey Ganache filling and Irish Cream Frosting works, but it's a bit long.
Step 1: You'll Need. . .
- Bowls (you'll need at least 3, or you can wash one between each portion of preparation)
- Measuring cups and spoons
- Piping bag (you can also use plastic bags for this - you'll need 2)
- Muffin tin
- Cupcake papers
- A melon baller or small spoon
- 1/2 cup Guinness (or other stout)
- 1/2 cup butter (melted)
- 3/8 cup (aka 1/4 and 1/8 cups) cocoa powder
- 1 cup flour
- 1 cup sugar
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 egg
- 3/8 cup (aka 1/4 and 1/8 cups) cup sour cream
For the Gnache
- 3 1/2 oz bittersweet chocolate
- 1/3 cup heavy cream
- 1 tablespoon butter
- 1 teaspoon Jameson whiskey (or other whiskey)
- 1/2 teaspoon vanilla extract
For the Frosting
- 1 1/2 cup powdered sugar
- 1/2 cup butter (room temperature)
- 2 tablespoons Baileys (or other Irish cream liquor)
Step 2: Making Cupcakes!
- Preheat oven to 350 degrees (F)
- Melt the butter (on the stovetop or in the microwave)
- Add Guinness and cocoa powder and stir to combine well
- In a large bowl, mix the flour, sugar, salt, and baking soda
- Stir in egg and sour cream
- Add chocolate mixture and stir well
- Place cupcake papers in the muffin tin
- Spoon the mixture into the tin to fill about 3/4 full (you'll have enough for 12 cupcakes)
- Bake for 17 minutes
- Remove from oven and allow to cool fully
Step 3: Making Gnache!
- Gently heat cream on the stovetop or in the microwave
- Add chocolate and let sit for a few moments
- Stir gently until chocolate is melted and combined with the cream
- Mix in butter, vanilla, and Jameson
- Allow to cool until thick (semi-solid)
- Spoon into a pastry bag or plastic bag
Step 4: Making Icing!
- Pour all ingredients into a bowl
- Using a spatula (or electric mixer, if you're into that kind of thing) mix until very well combined
- Spoon into a pastry bag or plastic bag and chill until ready to use
Step 5: Some Assembly Required
- After the cupcakes have cooled, use a small spoon or melon baller to scoop out the centers
- Pipe in ganache to fill (but try not to have them overflowing
- Pipe icing onto the top - it's very sweet so you will probably not want a ton on each one
- Snarf down one or two, but try to share and avoid a cupcake hangover!
First Prize in the
Homemade Holidays Food Contest