Best 2 Irish Car Bomb Cupcakes Recipes

IRISH CAR BOMB CUPCAKES

Steps:

• Preheat to 350 and line a muffin tin with papers. In a small saucepan, bring the Guinness and the butter to a simmer, then add the cocoa powder. Whisk together until smooth and set aside to cool. The mixture might not come completely together, it's OK. Just mix it the best you can. Make sure there are no lumps. Beat the eggs and sour cream together. Slowly add in the cocoa mixture, so that you don't cook the eggs. Beat in the baking soda and salt, then sugar. Stir in the flour last. The mixture should be slightly runny. Fill the muffin cups 3/4 of the way and bake for 18 minutes or until a toothpick comes out mostly clean. Don't worry too much about under-baking. Once the cupcakes are baked and cooled, use an apple corer or other utensil to dig out the center. You want to go almost to the bottom, and the hole should be about ½" in diameter. For the ganache, heat the cream until simmering, then pour it over the chocolate chips and let them sit for a minute. The heat from the cream should be enough to melt the chips. Stir together and add in the butter and whiskey. If you need to, you can put this back over a double boiler or nuke it for a few seconds if it's not warm enough. Try not to heat it too much as you want it to be a little cooler to fill the cupcakes. Spoon the ganache into the holes in the cupcakes and allow to cool and set. Now you can freeze the cupcakes, or frost them. If you freeze them, they should last a few days, and you can take them out a couple hours before frosting them and serving them. To make the frosting, whip the butter until it's nice and light - definitely take the time to do this. Add in the powdered sugar 1-2 tablespoons at a time. Once you've got the full 4-5 cups of sugar in there (stop-when the consistency is like frosting!), add the Bailey's. If it makes the frosting runny add a couple more tablespoons of powdered sugar. If you want to dye the frosting, add in a few drops of food coloring! Use a piping bag to frost your cupcakes.

IRISH CAR BOMB CUPCAKES RECIPE - (4.2/5)

Steps:

• 1. To make the stout cupcakes: Preheat oven to 350°F. Line 24 cupcake cups with liners. Bring 1 cup stout and 1 cup (2 sticks) butter to simmer in heavy large saucepan over medium heat. Add cocoa powder and whisk until mixture is smooth. Cool slightly. 2. Whisk flour, sugar, baking soda, and 3/4 teaspoon salt in large bowl to blend. Using electric mixer, beat eggs and sour cream in another large bowl to blend. Add stout-chocolate mixture to egg mixture and beat just to combine. Add flour mixture and beat briefly on slow speed. Using rubber spatula, fold batter until completely combined. 3. Divide batter among cupcake liners, filling them 2/3 to 3/4 of the way. Bake cake until tester inserted into center comes out clean, rotating them once front to back if your oven bakes unevenly, about 17 minutes. Cool cupcakes on a rack completely. 4. To make the whiskey ganache filling: Chop the chocolate and transfer it to a heatproof bowl. Heat the cream until simmering and pour it over the chocolate. Let it sit for one minute and then stir until smooth. (If this has not sufficiently melted the chocolate, you can return it to a double-boiler to gently melt what remains. 20 seconds in the microwave, watching carefully, will also work.) 5. Add the butter and whiskey (if you're using it) and stir until combined. 6. Fill the cupcakes: Let the ganache cool until thick but still soft enough to be piped (the fridge will speed this along but you must stir it every 10 minutes). Meanwhile, using your 1-inch round cookie cutter or an apple corer, cut the centers out of the cooled cupcakes. You want to go most of the way down the cupcake but not cut through the bottom - aim for 2/3 of the way. A slim spoon or grapefruit knife will help you get the center out. 7. Put the ganache into a piping bag with a wide tip and fill the holes in each cupcake to the top. 8. To make the Baileys frosting: Whip the butter in the bowl of an electric mixer, or with a hand mixer, for several minutes. You want to get it very light and fluffy. Slowly add the powdered sugar, a few tablespoons at a time. When the frosting looks thick enough to spread, drizzle in the Baileys (or milk) and whip it until combined. If this has made the frosting too thin (it shouldn't, but just in case) beat in another spoonful or two of powdered sugar. 9. To frost the cupcakes: Once cupcakes have cooled, spread or pipe Baileys frosting evenly across all 24 cupcakes. Garnish with green sprinkles, if desired.