Monday, March 4, 2013

Car Bomb Cupcakes

Everyone's Irish on St. Patty's Day right?! I mean there's got to be a 5% in me somewhere. I am lucky to have gone to school in Hoboken, and continue to reside there, because St. Patty's Day is on a whole nother level.  The epic day once referred to as Parade Day {until the parade was canceled} is now known to some as Lepre-con, and happens on the first Saturday of March.
Festivities which once began with a 6am wake-up in college gets slightly pushed back as the years tack on, so 8am seemed reasonable for us old folks.  As usual I look for any excuse to plan a party, so I decided to have a breakfast gathering to bring all my friends together as per tradition.
As I'm sure you already know, I tend to go a little overboard when cooking and planning parties, but you can never have too much food!  The menu started off with your typical breakfast food- Green Eggs, Green Pancakes, Bagels, French Toast Bake, and obviously in our world- mimosas, beer, jello shots, and a gin bucket.  But since there's no such party without baked goods, I decided to make Car Bomb Cupcakes for obvious reasons.
Yes that's right, just like the favorite Irish drink- A shot of Bailey's Irish Cream and Irish Whiskey dropped into a pint of Guinness. And yes the cupcakes actually contain alcohol, so be careful  :) 

These cupcakes consist of a delicious chocolate Guinness cake, filled with a Jameson ganache and topped off with a deliciously rich Bailey's buttercream {and a sprinkle of crushed oreo never hurts!}
 Once the cupcakes are cool you can either cone out the center of the cupcakes with a knife, or a quick old trick I stick by is using the bottle of a piping tip.  Push, twist and remove. then fill with ganache and frost :)

Car Bomb Cupcakes
{Recipe adapted from Smitten Kitchen}

1 cup Guinness
1 cup unsalted butter
3/4 cup cocoa powder
2 cups all purpose flour
2 cups sugar
1 1/2 tsp baking soda
3/4 tsp salt
2 large eggs
2/3 cup sour cream

Preheat oven to 350 degrees.  Fill cupcake pans with liners {makes 24 cupcakes}.

In a large sauce pan, bring the Guinness and butter to a simmer.  Add the cocoa powder and whisk until smooth.  Allow to cool slightly.

Whisk flour, sugar, baking soda and salt together in a large bowl.  In a separate bowl of an electric mixer, beat together eggs and sour cream.  Add the chocolate-Guinness mixture and mix until combined.  On low speed, add flour mixture and bet until blended.

Fill the cupcake liners 2/3 of the way.  Bake until a tooth pick inserted in the center comes out clean, about 16-18 minutes. Remove from the pan and let cool completely on a wire rack.

Jameson Ganache:
8 ounces bittersweet chocolate
2/3 cup heavy cream
2 Tbs. butter, room temperature
2 tsp Jameson {or any Irish whiskey}

Place chopped chocolate in a heat proof bowl.  Heat the cream until simmering and pour over the chocolate.  Stir until smooth.  Add the butter and whiskey and continue to stir until well combined.

Let the ganache cool until pip able consistency.  Cup the centers out of the cupcakes {about 2/3 of the way deep}, either with a knife or a piping tip as shown above.  Fill the centers with the ganache.

Bailey's Buttercream:
1 cup butter
5 cups confectioners sugar
6-8 Tbs. Bailey's, depending on your taste

Cream butter in the bowl of an electric mixer until fluffy.  Add sugar on low until incorporated then increase to medium speed.  Add in Bailey's and beat until well combined.

Pipe icing onto cupcakes and serve! {add any additional toppings if you wish}
Enjoy Responsibly :) Happy St. Patty's Day!

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