Hi everyone! Sorry I’ve been MIA for the last few months! It’s been busy in the lab, and it’s only going to get busier as my degree is coming to an end. But all that means is that I’ll have to budget my time a little better so I can post the recipes I love! Here is a St. Patty’s day themed cupcake that Joe’s mom sent me a while back: Irish Car Bomb Cupcakes! The overall concept: a Guinness chocolate cupcake filled with a whiskey ganache and topped with Irish cream frosting. Ya. Pretty awesome. Sorry you guys can’t use it this year, but it was a big hit, so plan on using it next year (or really for any occasion)!
(Also, now that I have a smart phone, I realize that my previous inclination to post a ton of pictures makes loading take forever on a phone. So I’ll probably start posting only end-product pictures and necessary how-to pictures.)
Directions for the cupcake: Preheat your oven to 350°F. Melt the butter in a saucepan over medium heat and add the Guinness stout. Simmer for 1 minute. Add the cocoa powder slowly and whisk until the mixture is smooth. Make sure you use a non-sweetened cocoa powder, Dutch processed if you can find it. Cool until you can touch the pan without having to remove your hand (about 50°C).
In a small bowl, combine the flour, sugar, baking soda and salt. In a large bowl, beat the eggs and sour cream until combined. Add the cooled Guinness-chocolate mixture to the egg mixture and beat just to combine. Make sure you have cooled the Guinness-chocolate mix, or else you’ll end up with scrambled eggs. Reduce the speed to low, add the flour mixture a little at a time. Beat until just combined. Using a spatula, make sure you haven’t left any pockets of flour at the edge of the bowl.
Line your cupcake tins with cupcake liners. My newest trick for cupcakes: give the papers a quick spray of a non-stick spray. Don’t use any flavored kind, just regular non-stick spray. This will help the papers come off the cupcake when you’re ready to eat!
Fill the cupcake papers until about 2/3 full. Bake at 350°F for about 15-17 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Cool the cupcakes on a rack.
Directions for the ganache: Make this when the cupcakes are cooled and you’re ready to start assembly. Start heating the cream in a small sauce pan. Make sure you stir frequently, otherwise you’ll end up with scalded milk (gross!). Finely chop the chocolate and put it in a heatproof bowl. Once the cream is simmering, pour it over the chocolate. Let it sit for one minute to start melting the chocolate and stir the combo until all the chocolate is melted and you have a smooth mixture. Add the butter and whiskey and stir until combined. Let the ganache cool until thick but still soft enough to be piped.
Directions for filling the cupcake: Once the cupcakes are cooled and you have the ganache ready and cooling, you are ready to start assembly. Using the bottom of a large decorating tip or a 1 inch round cookie cutter, cut the centers out of the cooled cupcakes, going about two-thirds of the way down. You end up with a lot of extra cake bits, which I usually freeze and save for midnight snacks.
Transfer the ganache to a piping bag with a wide tip. If you don’t have a piping bag, just put the ganache in a freezer bag and cut out a corner of the bag. Instant piping bag! Fill the holes in each cupcake to the top with the ganache. And that’s it! Pretty simple.
Directions for the frosting: You’ll want an electric mixer for this step. Using a whisk attachment and starting with room temperature butter, whip the butter on medium-high speed for 5 minutes. Add the powdered sugar about 1 C at a time and slowly whisk so you don’t spit the powdered sugar all over your counter top. Once all 5 C of the powdered sugar has been added, add the Irish cream. Increase the speed and whisk for another 2 to 3 minutes, until it is light and fluffy.
Use a pastry bag with your fave decorating tip, or an offset spatula, to frost the filled cupcakes. and to be more festive, top with green sprinkles!!
This is probably my new fave frosting! It made much more frosting that I needed, so I froze the extra. Because it is mostly butter, it freezes exceptionally well. Just thaw and re-whip to use again.