As an (alleged) Irishwoman, there are few beers I love more than Guinness. In a cup, in a can, in a box, with a fox …but what about a cupcake?
The great thing about this cake is that the stout and dutch coca powder blend for an excellent and rich dark chocolate cake filled with a whiskey ganache (no cheap whiskey allowed) and topped off with Bailey’s frosting.
My #1 rule with this recipe is that there are no substitutions allowed – don’t cheap out and opt for sale stout beer or Hershey’s coca. Use the good stuff where it matters. If you’re bargain grocery shopping, save money by looking for sale flour, sugar, butter, milk and other staple items. Your tastebuds and tasting buds will be forever grateful.
Here’s what you came here for, Props to BrownEyedBaker for the recipe I amended:
Irish Car Bomb Cupcakes
Makes 2-3 dozen cupcakes
Time commitment: 1-2 hours
1 cup Guinness stout
1 cup salted butter, at room temperature
¾ cup Dutch-process cocoa powder (I recommend using Rademaker, Hershey’s is NOT allowed)
2 1/4 cups all-purpose flour
2 cups granulated sugar
1½ teaspoons baking soda
¾ teaspoons salt
2 eggs (Eggbeaters makes this recipe suck. Use real eggs.)
2/3 cup sour cream (or…the whole tub of the smallest tub of Meijer brand sour cream)
Whiskey Ganache Filling:
8 ounces bittersweet chocolate
2/3 cup heavy cream
2 tablespoons butter, at room temperature
2 teaspoons Irish whiskey (I tried Rum once, it was gross. Stick to the right sauce or skip it altogether.)
2 cups unsalted butter, at room temperature (I microwaved last time because I had a good Guinness buzz going)
5 cups powdered sugar
6 tablespoons Baileys Irish Cream (or two of the nips do the job)
Making the Stuff:
1. The Cupcakes: Preheat oven to 350 degrees F. Use cupcake liners if you like them, skip ‘em if you don’t. Two things I’m loving are the Pillsbury Flour Spray and the SUPER cute liners Wilton makes and sells at JoAnn’s or Michael’s. Bring the Guinness and butter to a simmer in a heavy, medium saucepan over medium heat. While you wait, enjoy the rest of the can:) Add the cocoa powder and whisk until the mixture is smooth. Don’t worry this part takes a while. Cool slightly.
2. If you have an awesome husband like me, he got you a badass KitchenAid so you an easily beat the eggs and sour cream with the paddle attachment until it’s combined on speed 3 or 4. Add the Guinness-chocolate awesomeness to the egg mixture and keep on 3 or 4 in the KitchenAid until it’s combined. While that’s happening, mix the flour, sugar, baking soda and salt in a large bowl to combine. Take the speed down to low, add the flour mixture and beat briefly. Make sure it’s mixed well. Divide the batter among the cupcake liners. Lick the bowl and wash down the batter with remaining Guinness (I swear, this is excellent). Bake for about 15 minutes. Cool the cupcakes on tin foil or parchment paper.
3. Whiskey Ganache Filling: Chop the chocolate and transfer it to a heatproof bowl (if someone is circling the kitchen and bothering you during this process, make them do it. This part sucks and is annoyingly messy). On the stove, heat the cream until it simmers and pour it over the chocolate in bowl. Let it sit for about a minute and then, using a rubber spatula, stir it from the center outward until smooth. Add the butter and whiskey and stir until combined. Let the ganache cool until thick and gloppy for filling cupcakes.
4. Fill cupcakes: Use sharp knife (for clean cuts) or, if you’re a total cupcake nerd, a Cuisipro Cupcake Corer , cut the centers out of the cooled cupcakes like an upside down pyramid (wide at top, narrow at the bottom) about half way down.
I just used a spoon to fill the holes in with ganache but if you’re feeling fancy, you can use the piping thingy too.
5. The Frosting: Using the whisk attachment of a stand mixer, whip the butter on speed 4-5 speed for 5 minutes. If people complain about the noise, distract them with real Irish Car Bombs using leftover booze. It works. Reduce the speed to medium-low and gradually add the powdered sugar. Add Baileys, increase the speed to medium-high and whip for another 2 to 3 minutes, until it is light and fluffy.
6. If you’re already drooling, I recommend dipping one of your cupcake pyramid pieces in the ganache and topping off with a bit of the frosting. It’ll help the frosting process go by quickly.
Enjoy the finished product: