Irish Car Bomb Cupcakes ~ Well if you have been reading you know that I have a thing for Irish Car Bombs, but only in sweets for some St. Patrick’s day desserts.
I should mention, I don’t enjoy Irish Car Bombs as a drink. I love Bailey’s and have a strong affection for Guinness, sorry Jameson-I like to bake with you, but I am not a drinker of you. The idea of guzzling an Irish Car Bomb before its expiration, by that I mean before it curdles makes my face contort in disbelief that anyone would voluntarily sign up for such a messy event.
Speaking of messy, did you happen to notice the messy noise filled bokeh in that picture? Well I finally traded in my point and shoot, Canon SX120 for a Canon EOS 60D.
Eek! I’m so excited. Actually, I guess a little over excited as you can tell from the bokeh overkill.
Okay, back to the baking. . .
These Irish Car Bomb Cupcakes are built with a chocolate Guinness cupcake and then stuffed with a Bailey’s buttercream and topped with a whiskey buttercream.
I know Irish Car Bomb Cupcakes are everywhere, but I couldn’t help but make them, especially since I was already on an Irish Car Bomb dessert run with Irish Cake Balls (from last year), Irish Brownie Bombs, and Irish Cheesecake Cup Bombs , so I felt compelled to round out the bunch with some cupcakes.
Have an awesome St. Patrick’s Day, everyone!
Irish Car Bomb Cupcakes
Makes 14-16 cupcakes
Preparation: Put oven rack in middle position and heat oven to 325°F. Line cupcake wells with cupcake liner.
- 1 cup unsweetened cocoa powder (not Dutch-process)
- 1 cup brewed coffee
- 1 1/2 cup Guinness Extra Stout
- 2 sticks unsalted butter, cut into 1-inch pieces
- 2 cups sugar
- 2 cups all-purpose flour
- 1 1/4 teaspoons baking soda
- 1/2 teaspoon salt
- 2 large eggs
- 1 teaspoon vanilla
Bailey and Whiskey Buttercream:
- 5 egg whites
- 1 ¼ cup granulated sugar
- 2 sticks unsalted butter, softened and cubed
- 2 sticks butter, softened and cubed
- 1 tablespoon vanilla
- 3-4 tablespoons of Bailey’s
- 5-6 tablespoons Jameson
- Add coffee, Guinness, butter, and cocoa powder in a 3-quart heavy saucepan and heat over medium, whisking, until butter is melted. Remove from heat, and add sugar and whisk until dissolved, about 1 minute. Transfer mixture to a large bowl and set aside to cool for 5 minutes.
- Add flour, baking soda, and salt in a bowl and whisk to combine; set aside. Whisk together eggs and vanilla in a small bowl, then whisk into cooled chocolate mixture until combined well. Add flour mixture and whisk until just combined (batter will be thin and bubbly). Fill each cupcake liner 2/3 full. Bake for about 35-40 minutes. Cool cupcakes completely before frosting.
Recipe adapted from Epicurious
Bailey and Whiskey Buttercream:
- Place eggs and sugar in stand mixer bowl attach thermometer to bowl and then place bowl over simmering water. Whisk mixture constantly until it comes to 150 degrees F. Remove bowl from heat and place back with stand mixer. Beat mixture on medium until it becomes glossy and shiny and stiff peaks begin to form, about 8-10 minutes.
- Add butter in a few pieces at a time and beat to combine after each addition. Mixture may look curdled half way through, but continue adding the butter and beating and the mixture will become smooth once more.
- Split the frosting by 25%/75%. Add Bailey’s to the 25% portioned frosting, stir to combine. Add Jameson Whiskey to the 75% frosting batter, stir to combine.
- Using a melon baller or the wider end of a cupcake tip, carve out a hole from the top of the cupcake for filling.
- Fill emptied well with Bailey’s buttecream. Finish with Whiskey Buttercream .