7Mar/130

March: Green Challenge – “Irish Car Bomb Cupcake” Recipe

How exactly do "Irish Car Bomb Cupcakes" fit into a "green" challenge you ask? Because whenever I think of Irish, or St. Patrick's Day, I think of the color GREEN. Lucky for me, this challenge isn't strict on its interpretation, so many of the recipes I'm taking on in March have either Guinness or Bailey's in them. Yummm. Now, before someone gets all up in arms over the name of the cupcake like they did on Brown Eyed Baker (where I found the recipe), this is named after the DRINK. This is not a political statement. This is not me being rude or inconsiderate. This is called the "Irish Car Bomb Cupcake" because it uses the same alcoholic ingredients that the very popular drink does. End of story. H'okay. Moving onto the recipe! If you want a truly decadent, moist cupcake with frosting that is head over heels insanely good, you NEED to try these for yourself.

Chocolate Guinness Cupcake (Makes 24) -

Ingredients:

  • 1 Cup - Guinness Stout
  • 1 Cup - Unsalted Butter
  • 3/4 Cup - Dutch Process Cocoa (I used the Nestle Toll House kind.)
  • 2 Cups - All Purpose Flour
  • 2 Cups - Sugar
  • 1.5 Tsp - Baking Soda
  • 3/4 Tsp - Salt
  • 2 - Eggs
  • 2/3 Cup - Sour Cream

Process:

  1. Preheat oven to 350F Degrees and line your cupcake pans with your liners of choice. Set aside.
  2. SIFT together flour, sugar, baking soda, and salt in a separate bowl.
  3. In a medium sauce pan bring butter and Guinness to a simmer.
  4. Add cocoa powder to the butter and Guinness mixture. Whisk together to combine then remove from heat and let cool. (I cooled mine down to about 110F degrees.)
  5. While bringing butter and Guinness to a simmer, in an electric mixer, beat eggs and sour cream on MEDIUM until combined.
  6. Add in cooled butter and Guinness mixture on MEDIUM and beat just long enough to combine. Shouldn't take more than a minute or so.
  7. Reduce mixer speed to LOW and gradually add in your dry ingredients. Using a wooden spoon (or rubber spatula) fold the batter to combine fully.
  8. Spoon cupcake batter into cupcake trays. Each cupcake liner should be 3/4 full. Bake at 350F degrees for 17-19 minutes. Test your cupcakes at 17 minutes by sticking a knife into the center of the biggest cupcake. If it comes out clean, it's done.
  9. Let cool 5-10 minutes in tray before removing them to your cooling spot of choice. (Wire rack, plate, etc.)
  10. Once cupcakes are mostly cooled, using a 1 inch cookie cutter or your largest piping tip, hollow out the center of the cupcake. Only go about 2/3 of the way down into the cupcake. (This is where you will put the chocolate whiskey ganache.)

Chocolate Whiskey Ganache -

Ingredients:

  • 8oz - Bittersweet Chocolate (I think semi-sweet might work too. Do NOT use unsweetened.)
  • 2/3 Cup - Heavy Cream
  • 2 TBSP - Unsalted Butter
  • 2 Tsp - Irish Whiskey

Process:

  1. Finely chop bittersweet chocolate & put it in a large mixing bowl.
  2. In a small sauce pan bring cream to a simmer, then pour it over the chopped chocolate.
  3. After about a minute, using a wooden spoon or a rubber spatula (Can you tell I don't have a rubber spatula??), gently stir until mixture is smooth.
  4. Add whiskey and butter to the mixture and stir to combine.
  5. Ganache is ready for piping when cooled, but still warm enough to be easily piped into the center of your cupcakes.
  6. Using a large piping tip, and a piping bag, fill the centers of the cupcakes.

Bailey's Irish Cream Frosting -

Ingredients:

  • 2 Cups - Unsalted Butter
  • 5 Cups - Powdered Sugar
  • 6 TBSP - Bailey's Irish Cream

Process:

  1. Using ROOM TEMPERATURE butter, using whisk attachment, beat butter on MEDIUM-HIGH for 5 minutes. (To make butter room temperature, put 2 sticks directly into the microwave. Heat for 15 seconds. Turn over and heat for another 8-10 seconds.)
  2. Gradually add powdered sugar while continuing to beat the mixture on MEDIUM-LOW until butter and sugar are incorporated together.
  3. Add in the Bailey's Irish Cream and increase speed to MEDIUM-HIGH. Whisk together until mixture is light and fluffy. (Approx. 2-3 minutes.)
  4. Using a piping bag and your favorite tip (or you can just use whatever you want), frost the cupcakes. To get a large tower of frosting, pipe on one layer to cover the entire top of the cupcake, then add a second layer building it up like it's soft serve ice cream.

*Wilton has a fantastic little kit that I purchased on Amazon
specifically for these cupcakes. It comes with different size piping tips, a professional piping bag, several disposables, food coloring, and more!


Related posts:

  1. March Green Challenge – Eel & Avocado Inside Out Roll with Shrimp Tempura Recipe
  2. Simple Avocado Mayonnaise Recipe – March: Green Challenge
  3. Buffalo Chicken Crock Pot Soup Recipe
  4. Home.Woot – Nordic Ware Cute Cupcake Pan
  5. Challenge Butter – Spin to Win
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