Irish Car Bomb Cupcakes

How better can you celebrate St. Patricks Day than with some beer & whiskey & friends? Well, make cupcakes involving all three !!

Brent and I set out to make Irish Car Bomb cupcakes at request of our friend Alicia! We were all working the day of St. Patricks Day so we found a way to celebrate with a little booze mixed in.

For those who don't know, an Irish Car Bomb is a shot made up of a half to three quarter glass of Guinness Irish Stout with a shot glass on the side filled with half Jameson Irish Whiskey & half Baileys Irish Cream. The shot glass is dropped into the glass of Guinness and chugged really fast (if you don't, it curdles and its not as nice going down). Its definitely an American's twist on St. Patricks day but it tastes like a milk shake & it's so delicious.

The Trifecta!

 

We also made a batch of Gluten-free cupcakes. We swapped out the flour for Bob's Old Mill Gluten Free All-purpose Flour, Greene's Dubble Dark Ale & Carolans Irish Cream (with some research, I found Carolans is GF & Celiac friendly! yay!)

mmm...batter!

 

Jameson Genache Filling... sinful!

The finished product! So Yummy!

 

Brent doesn't look so happy in this picture.. maybe it's because we were at the restaurant at 8:30 to frost the cupcakes. No worries Brent, cupcakes make everything better!

These were a hit with everyone! I heard from a few people "best cupcake I've ever had!"

Alicia had found this recipe at ABCs & garden peas.

Irish Car Bomb Cupcakes

Ingredients

FOR CUPCAKES:

• 1 cup stout (such as Guinness)
• 1 cup (2 sticks) unsalted butter
• 3/4 cup unsweetened cocoa powder
• 2 cups all purpose flour
• 2 cups sugar
• 1 1/2 teaspoons baking soda
• 3/4 teaspoon salt
• 2 large eggs
• 2/3 cup sour cream

FOR GANACHE FILLING:

• 8 ounces bittersweet chocolate chips
• 2/3 cup heavy cream
• 2 tablespoons butter, room temperature
• 2–3 teaspoons Irish whiskey*

FOR FROSTING:

• 4–5 cups confectioners sugar
• 2 ½ sticks unsalted butter, at room temperature
• 6–7 tablespoons Baileys

Instructions

1. First, make the cupcakes: Preheat oven to 350°F. Line 24 cupcake cups with liners. Bring 1 cup stout and 1 cup butter to simmer in heavy large saucepan over medium heat. Add cocoa powder and whisk until mixture is smooth. Cool slightly.
2. Whisk flour, sugar, baking soda, and 3/4 teaspoon salt in large bowl to blend. Using electric mixer, beat eggs and sour cream in another large bowl to blend. Add stout-chocolate mixture to egg mixture and beat just to combine. Add flour mixture and beat briefly on slow speed. Using rubber spatula, fold batter until completely combined. Divide batter among cupcake liners, filling them 2/3 to 3/4 of the way. Bake cake until tester inserted into center comes out clean, about 17 minutes. Cool cupcakes on a rack completely (These come out great if you make them the night before. Just make sure to cool completely and wrap tightly in plastic wrap.)
3. Make the filling: Place chocolate in a heatproof bowl. Heat the cream until simmering and pour it over the chocolate. Let it sit for one minute and then stir until smooth. Add the butter and whiskey and stir until combined. (If chocolate or butter do not melt completely, microwave for 20 seconds and stir before adding whiskey.)
4. Fill the cupcakes: Let the ganache cool until thick but still soft enough to be piped. Meanwhile, using your 1-inch round cookie cutter or an apple corer, cut the centers out of the cooled cupcakes. (Take care not to cut through the bottom of the cupcake.) Put the ganache into a piping bag with a wide tip and fill each cupcake.
5. Frosting Directions: Whip the butter in the bowl of an electric mixer until light and fluffy (several minutes.) Slowly add the powdered sugar.
6. When the frosting reaches desired thickness (holds a peak and contains no air bubbles when you drag a spatula through), add Bailey's and whip it until combined. If liquid thins icing too much, beat in another spoonful or two of powdered sugar. Pipe icing generously onto each cupcake.
7. Enjoy!

*We probably put a little more booze in than the recipe calls for but we also drank a lot of it as we were making them. We both love Jameson, can you blame us?