First of all... Is any drink more exciting?! They are sweet, and STRONG! For those of you not in the know, an Irish Car Bomb is when you drop a shot glass with Baileys Irish Cream that has Jameson in it, into a Guinness. Make sure you chug fast because it will curdle, and it's NOT pretty when it does!
Anyway, after pinning 5 different recipes that were all slightly different I just decided to go for it... I used a bunch of different recipes, and just made my own. I got some tips for the ganache from my sister who owns Ciao Cupcake in San Diego, she was on Cupcake Wars and she's kind of a big deal.
The recipes I read called for Dutch processed Cocoa powder, I checked all of my local stores and could not find any! I read that mixing baking soda into unsweetened cocoa powder would work as a substitute and it was just fine!! I made these for a St Patrick's Day party and they were a hit!
Irish Car Bomb Cupcakes
Cupcakes:
1 cup guinness stout
1 cup unsalted butter
3/4 cup unsweetened cocoa powder mixed with 1/2 tsp baking soda
2 cups flour
2 cups sugar
1 1/2 tsp baking soda
3/4 tsp salt
2 eggs
2/3 cup sour cream
Ganache:
4 ounces bittersweet chocolate
4 ounces heavy cream
1/2 tbs butter
2 tbs jameson whiskey, or to taste
Frosting:
2 cups unsalted butter, room temp
5 cups powdered sugar, or to taste
3 1/2 ounces baileys, or to taste
1. To make 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 baking soda and whisk until the mixture is smooth. Cool slightly.
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. Reduce the speed to low, add the flour mixture and beat until completely combined. Divide the batter among the cupcake liners. Bake until a tooth pick inserted into the center comes out clean, about 17 minutes. Cool the cupcakes on a rack.
3. To make Whiskey Ganache: Heat heavy cream in a saucepan until it simmers, pour over bittersweet chocolate and butter. Let it sit for 5 minutes. Whisk until glossy, add whiskey to taste.
4. When cupcakes are cool, dip tops in ganache, let excess ganache drip off.
5. To make Baileys Frosting: In a stand mixer whip butter for about 5 minutes. Gradually add powdered sugar on low setting. Once sugar is incorporated add baileys. Add any extra powdered sugar needed to make desired consistency. Increase speed to medium high until light and fluffy.
6. Frost once ganache has set.
HEAVEN! I actually had plans to roll the remaining whiskey ganache into truffles but ended up eating it straight (don't you judge me)! Something about whiskey in chocolate really brings out the chocolate flavors! Let me know if you make them!
No comments:
Post a Comment