Irish Car Bomb Cupcakes

Good morning! I hope you are all having a lovely weekend! I wanted to drop in and give you a recipe that you could make tonight to impress your coworkers tomorrow. 

For the last few years, I've been making these Irish Car Bomb Cupcakes for St.Patrick's Day. My friends absolutely love them! They are definitely a crowd pleaser. So, no matter what you are doing tomorrow, or who you are seeing, whip up a batch of these, and you'll be the crowd favorite.

There are a few ways you could make these. Most recipes you find will have you make a butter cream for these cupcakes. My husband and I find butter creams to be a little too sweet sometimes, so I usually substitute a whipped frosting. It's a little lighter. You can also skip the chocolate ganache altogether if you like. I promise no one will even notice. 

Here's what you need...

INGREDIENTS:

CUPCAKES

1 cup Guinness stout, or other dark beer

1 cup (2 sticks) unsalted butter

3/4 cup unsweetened cocoa powder

2 cups all-purpose flour

2 cups white sugar

1 1/2 tsp baking soda

3/4 tsp sea salt

2 large eggs

2/3 cup sour cream

GANACHE  

8 oz chocolate, chopped or chips (any kind you like is fine)

2/3 cup heavy whipping cream

2 TBSP unsalted butter, room temperature

1-2 TBSP Irish Whiskey

FROSTING 

2 cups heavy whipping cream

2/3 cup sugar

2 T Irish Cream

DIRECTIONS:

CUPCAKES

Preheat the oven to 350 F and line 2 regular size cupcake trays with liners. 

(I chose to make mini cupcakes instead, which makes a ton. Do whichever you prefer.)

 Bring the butter and beer to a simmer in a pot over medium heat. Let the foam settle when measuring the beer to get an accurate measure. Once the mixture begins to simmer, the head from the beer will become frothy. Add the cocoa powder, and whisk until smooth. Remove from the heat and set aside to cool.

Then, in a large bowl, whisk together the flour, sugar, baking soda, and salt until there are no lumps. In another large bowl, or the bowl of your stand mixer, combine the eggs and sour cream, beating until blended.

Pour the (cooled) beer mixture into the eggs and sour cream. Beat to combine.

Add the dry ingredients to the bowl, and mix on low speed just until just combined. Careful not to over mix.

Divide into the lined cupcake trays. Fill cups about 3/4 of the way. Tap the tray on the counter a few times to remove any air bubbles.

 Place one batch of cupcakes on the middle rack of the oven, reduce the temperature to 325 F, and bake for 12 minutes. Then, rotate the pan to ensure even baking, then bake for another 10-12 minutes. When they are done, stick a toothpick in the center of a cupcake. If it pulls out clean, they are finished.

Remove pan from oven and set aside to cool for a few minutes, before transferring cupcakes to a cooling rack.

Repeat with second pan.

GANACHE

Warm the cream over medium heat in a small pan until simmering. Pour over the chocolate and stir, starting from the middle and working out, until all of the chocolate has melted and is smooth. Stir in the butter, until melted. Finally, stir in whiskey, and set mixture aside.

Dip the tops of the cupcakes in mixture, giving each a little twist as you pull it out of the chocolate to keep them neat and pretty. Set cupcakes aside to let the ganache cool before frosting.

FROSTING

Whip heavy whipping cream on high until it begins to thicken and look like whipped cream. Then, mix in sugar and Baileys Irish Cream until just combined. You could add a few drops of green food coloring for a bit of a festive touch. I added green sprinkles, and some Gypsies Crafts & Treats cupcake toppers of course!

Place in a piping back and pipe onto cupcakes.

Decorate and enjoy!