I’m all about cupcakes lately. But they have to be filled. Otherwise it’s just a piece of cake and frosting, where’s the fun in that?
There’s no fun. Zero. Even if the frosting is fantastic, which is necessary for a good cupcake, if it isn’t filled, I’m not eating it.
Wait, no. I’ll still eat it. But I won’t be happy about it.
Now, St. Patty’s Day is this Saturday, March 17th. I’m already celebrating with Homemade Bailey’s Irish Cream, but I need something to go with it. A girl can’t live on Bailey’s Irish Cream along. Or so I’ve been told.
But, since it is St. Patty’s Day, whatever I’m enjoying with my Irish Cream, better have some booze in it. That’s the only way to celebrate, am I right?
Yes, yes, I’m right.
And so, I present to you my take on Irish Car Bomb Cupcakes (inspired by the Irish Car Bomb drink). Guinness Stout chocolate cupcakes. Filled with chocolate whiskey ganache. All topped with an Irish Cream Cream Cheese frosting.
Can you taste the decadence? Can you taste booze? Okay, you can’t really taste the booze exactly, but all of the flavors combine and complement each other so perfectly, so beautifully, that these Irish Car Bomb cupcakes practically sing.
They sing a song that you can dance an Irish jig to, obviously. But still, I think that counts as singing.
Dark chocolate stout cupcakes, filled with chocolate whiskey ganache and topped with Irish cream cream cheese frosting.
- 3/4 cup unsweetened Hershey’s special dark cocoa powder
- 2 cups sugar
- 2 cups all-purpose flour, sifted
- 1 teaspoon baking soda
- Pinch fine sea salt
- 1-1/2 cups (one 12 oz bottle) Guinness (stout beer), at room temperature
- 1/2 cup (1 stick) butter, melted and cooled to room temperature
- 1 tablespoon vanilla extract
- 3 large eggs, at room temperature
- 3/4 cup sour cream, at room temperature
- 8 ounces bittersweet chocolate, chopped
- 2/3 cup heavy cream
- 2 tablespoons butter, room temperature
- 1 to 2 teaspoons whiskey
- 8 ounces cream cheese, at room temperature (ideally left on the counter overnight)
- 1/2 cup (1 stick) unsalted butter, softened (ideally left on the counter for 2-3 hours)
- 4 tablespoons Irish Cream
- Pinch of fine sea salt
- 2 cups powdered sugar, sifted
- Preheat oven to 350 degrees.
- Line two 12-cup muffin tins with cupcake liners. Set aside.
- In a medium sized bowl whisk together the cocoa powder, sugar, flour, baking soda, and salt. Set aside.
- In the bowl of an electric mixer, on low speed, combine the stout, melted butter, and vanilla.
- Beat in the eggs, one at a time, until mixed in.
- Add the sour cream and mix until smooth (if the butter hardens a little, the batter may not be perfectly smooth, that's okay).
- Slowly add in the flour mixture. Mix until combined.
- Using an ice cream scoop, fill each lined muffin tin about 3/4 full.
- Bake for 24-26 minutes, rotating the pans halfway through.
- Cool completely.
- To fill the cupcakes, use a small paring knife to cut a cone shape out of each cupcake, about 2/3 of the way down. Using a frosting bag and tip, pipe the ganache into each cupcake.
- Frost each cupcake with cream cheese frosting.
- Put the chopped chocolate in a heatproof bowl.
- In a small pot, heat the cream over medium heat until simmering, stirring occasionally.
- Pour cream over chocolate. Let it sit a few minutes to soften the chocolate. Stir until smooth.
- Add butter and whiskey. Stir to combine.
- Let sit at room temperature until thick enough to spoon or pipe into the cupcakes. To speed up the process, put the ganache in the fridge, stirring often, until thickened.
- In the bowl of an electric mixer with a paddle attachment, beat the cream cheese on medium speed until smooth, about 1 minute.
- Scrap down the sides of the bowl, then add the butter. Beat on medium speed until combined, about 1 minute.
- Mix in the Irish Cream.
- With the mixer on low, slowly add in the salt and powdered sugar. Beat on medium speed until the mixture is smooth, scraping down the sides of the bowl as needed.
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