Friday, March 16, 2012
Irish Car Bomb Cupcakes
1 cup Guinness stout
1 cup *unsalted butter at room temperature (i used salted)
3/4 cup baking cocoa
2 cups all purpose flour
2 cups sugar
1 1/2 tsp baking soda
3/4 tsp salt
2/3 cup sour cream
For the Ganache filling:
8 oz semi-sweet or bitter sweet chocolate - finely chopped
2/3 cup heavy cream
2 TBSP butter at room temperature
4-6 tsp Irish Whiskey
For the Baileys frosting:
2 cups *unsalted butter at room temperature
5-7 cups powdered sugar
7-10 TBSP Bailey's Irish Cream (or Carolyns - it's better)
Cupcakes: Preheat oven to 350. Bring Guinness and butter to a simmer in a heavy saucepan over medium heat. Add cocoa powder and whisk until smooth. Cool slightly.
Whisk the flour, sugar, baking soda and salt together in a large bowl. In a separate bowl, beat together eggs and sour cream on high setting. Add to the Guinness mixture and beat just to combine. Reduce speed to low and add to flour mixture; bet briefly. Using a rubber spatula, fold the batter until completely combined. Divide the batter among lined cupcake cups; 3/4 full. Bake until toothpick inserted comes out clean. Cool on wire rack.
Ganache Filling: Place the chopped chocolate in a heat safe bowl. Heat the cream until simmering and pour over chocolate. Let sit for 1-2 minutes. Using a rubber spatula, stir until smooth. Add the butter and Whiskey and stir until combined. Let cool until thick but still soft enough to be piped.
To fill cupcakes: Using a serrated knife, cut out the centers of each cooled cupcake, going 2/3 of the way in. Transfer ganache to a piping bag with a wide tip and fill the holes in each cupcake to the top.
Baileys Frosting: Using a stand mixer or hand mixer on high speed, beat butter 4-5 minutes, occasionally scraping down sides of bowl. Add Baileys and beat until smooth. Gradually add the powdered sugar until desired taste and consistency.
Using a decorating tip, frost cupcakes and decorate with sprinkles.