Foodie Friday – Irish Car Bomb Cupcakes

I apologize for missing last week!  I had some things I needed to get done before leaving for the beach to celebrate our wedding anniversary, but trust me…this recipe is worth the wait.

Last Monday I was approached by a co-worker who asked me if I could bake something for her March of Dimes bake sale she was holding at work.  She had a premature baby a couple of years ago who did not make it and now she raises money for the March of Dimes in her baby girl’s honor.  I agreed to help her out. 

I knew off the bat that I wanted to do cupcakes, but I wanted them to be different.  I made these Irish Car Bomb Cupcakes for J’s birthday a few years back and they were a big hit, so I wanted to make them again.

I found this recipe from Annie’s Eats…she has TONS of awesome recipes so be sure to check her out!

Ingredients
For the Guinness chocolate cupcakes
1 cup stout (Guinness)
16 tbsp butter
3/4 cup unsweetened cocoa powder
2 cups all-purpose flour
2 cups sugar
1 1/2 tsp baking soda
3/4 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 (or Jameson whiskey)

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

Directions
To make the cupcakes, preheat the oven to 350 degrees (adjust the temperature as needed for your oven as they are all different).  Line two cupcake pans with paper liners.  Combine the stout and butter in a medium saucepan over medium heat.  Add the cocoa powder and whisk until smooth.  Remove from the heat and allow to cool slightly.
 
In a large mixing bowl, combine the flour, sugar, baking soda and salt (I like to sift the flour).  In the bowl of an electric mixer fitted with the paddle attachment, beat together the eggs and sour cream to blend.  Add the stout mixture and beat just to combine.  Mix in the dry ingredients on low speed just until incorporated.
 
Divide the batter evenly between the cupcake liners, filling them about 2/3 to 3/4 full.  Bake until a toothpick inserted into the center comes out clean, about 17 minutes.  Allow to cool in pan for 5-10 minutes, then transfer to a wire rack to cool completely.
 
To make the ganache filling, place the chocolate into a heatproof bowl.  Heat the cream in a small saucepan until simmering, then pour it over the chocolate.  Let sit for one minute and then whisk until smooth.  If the chocolate is not completely melted, place the bowl over a double boiler or give it a very short burst in the microwave (15-20 seconds).  Add the butter and Bailey’s and stir until combined.

Set aside to let the ganache cool until it is thick enough to be piped.  (You can use the refrigerator to speed the cooling process, but be sure to stir every 10 minutes or so to ensure even cooling).  Meanwhile, cut out a portion from the center of the cupcake using the cone method (a small paring knife works best for this).  Once the ganache has reached the correct consistency, transfer it to a piping bag fitted with a wide tip and pipe it into the cupcakes.

NOTE: I chose not to do this part as I find the ganache to make the cupcake too rich, but if you like rich chocolate it’s right up your alley

To make the frosting, place the butter in the bowl of a stand mixer fitted with the paddle attachment.  Beat on medium high speed until light and fluffy, about 2-3 minutes.  Gradually add the powdered sugar until it is all incorporated.  Mix in the Bailey’s until smooth.  Add more if necessary until the frosting has reached a good consistency for piping or spreading.  Frost the cupcake as desired.
 
Since these were for the March of Dimes, I decided to add a little flare to them and do a purple and white swirl frosting on top of the cupcake.  Before you put the frosting into the piping bag, add stripes of gel food coloring to the inside of the bag using a pastry paintbrush.  Fill the bag with the frosting and then pipe it on the cupcakes.  Super cute, aren’t they?

Since they were for a bake sale (and I’m a sucker for a good presentation) I packaged each cupcake individually.  I used the Chinet punch cups and put each cupcake in one.  I then took a clear favor bag and placed the cupcake in it, and tied them off with a purple ribbon.
  
I was not at work the day that the bake sale took place, but a number of coworkers have approached me since then and said that they were really good!

This is by no means a low calorie or “skinny” recipe, but they are great to take to cookouts or other gatherings.

If you try them let me know what you think!

I hope you all have a fantastic weekend!

Until next time,