Irish Car Bomb Cupcakes

Irish Car Bomb Cupcakes submitted by MrsNDM
From Annie’s Eats
Yield: 24 cupcakes

Photo by MrsNDM

For the Guinness chocolate cupcakes:
1 cup stout (Guinness)
16 tbsp. unsalted butter
¾ cup unsweetened cocoa powder
2 cups all-purpose flour
2 cups sugar
1½ tsp. baking soda
¾ tsp. salt
2 large eggs
2/3 cup sour cream

For the Bailey’s ganache filling:
8 oz. bittersweet chocolate, finely chopped
2/3 cup heavy cream
2 tbsp. butter, at room temperature
2 tsp. Bailey’s Irish cream

For the Bailey’s buttercream frosting:
8 tbsp. unsalted butter, at room temperature
3-4 cups confectioners’ sugar, sifted
4-8 tbsp. Bailey’s Irish cream

Preheat oven to 350° F.  Line pans with paper cupcake liners.

Combine stout and butter in a medium saucepan over medium heat.  Add cocoa powder and whisk until smooth and free from lumps.  Remove the pot from the heat and all to cool a bit.

In a large mixing bowl, combine flour, sugar, baking soda and salt.  In an electric mixer bowl fitted with the paddle attachment, beat together eggs and sour cream until smooth.  Add the stout-and-butter mix and beat just until combined.  Slowly add the dry ingredients while mixing on low, just until combined.

Spoon the batter into the cupcake liners, filling them 2/3 full.  Bake for approximately 17 minutes, or until toothpick comes out clean.  All cupcakes to cool in the pan for 5-10 minutes, then move to a wire cooling rack to cool completely.

To make the ganache filling, put the chocolate in a heat-safe bowl.  Heat cream in a small saucepan just until simmering, then pour over chocolate.  Allow the mix to sit for one minute, warming through the chocolate, then whisk until smooth.  If the chocolate has not melted completely, use a double boiler or a quick trip int the microwave (15-20 seconds) to finish melting.

Add the butter and Bailey’s to the chocolate and stir to combine.  Set the mixture aside to cool until thickened.  Alternately, you can use the refrigerator to quicken the cooling, but make sure to stir every 10 minutes to ensure even cooling.

While the ganache is cooling, use the cone method to remove the center portion of the cupcakes.  Once the ganache has reached thickened consistency, transfer to a piping bag with a wide tip and pipe into the cupcakes.

For the frosting, place the butter in the bowl of a mixer with the paddle attachment.  Beat on medium-high until light and fluffy, approximately 3 minutes.  Slowly add the powdered sugar until incorporated.  Add Bailey’s and mix until smooth.  Add more if the frosting is not the right consistency for piping.  Frost cupcakes as desired.


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