It is almost Saint Patrick’s Day…the day where everyone is Irish whether they are or not. Luckily for me (or unlucky, depending on your view) I really am Irish. I can’t hold my liqueur like I “should” be able to, but Steve says I have the Irish temper and cooking abilities of an Irishwoman. Somehow I’m not thinking that’s a compliment, at least on the cooking part. Oh well, I can bake my booty off so who cares if I burn the sweet potato chips when cooking? There were definately no complaints after I baked these Guiness and Baileys Carbomb Cupcakes!
In honor of Saint Patrick’s Day I decided to try to make car omb. Cupcakes. In case you don’t know, an Irish Car Bomb is a pint of Guinness with a shot of Baileys and whiskey dropped in. That is not something I drink regularly, but if I were to go out tonight (I’m not) I could be persuaded to do one. Since I’m staying in I will eat a few Guiness and Baileys Carbomb Cupcakes instead. The German chocolate inspired cupcake has the Guinness, the chocolate ganache has the whiskey, and the buttercream icing has the baileys (or a cheaper version of it).
These really are a labor of love, and have quite a few parts and steps to them. My friend owns a cupcake shop and after making Irish Carbomb cupcakes she then opted to try a different kind the next year to avoid all these steps. The cupcakes really are worth it in the end, and if I had the time and liquer I would make them more than once a year!
- 1 cup guiness
- 1 cup room temperature butter
- ¾ cup cocoa powder
- 2 cup flour
- 2 cup sugar
- 1½ tsp baking soda
- ¾ tsp salt
- 2 eggs
- ⅔ cup sour cream
- 8 ounces bittersweet chocolate
- 2 tbsp room temperature butter
- 2 tsp whiskey
- 2 cup room temperature butter
- 5 cups powdered sugar
- 6 tbsp baileys irish creme
- food coloring (optional)
- Preheat oven to 350f. Line 24 cupcake cups with liners, place to the side. Heat butter and Guiness over medium heat until simmering. Add in cocoa, then remove from heat and whisk until blended.
- Next sift flour, sugar and baking soda together. Add in eggs and sour cream and mix well. Add in slightly cooled Guiness mixture, continue mixing.
- After that, fill cupcake liners halfway and bake for 18 minutes.
- Heat chocolate in microwave until melted, about 2 minutes. Heat heavy cream on stove until simmering, then pour over chocolate and let sit 2 minutes. Add whiskey and butter, whisk all together. Let cool while making holes in cupcakes for filling to go into.
- I used a piping tip to press into the tops of the cupcakes to create circles about ⅔ deep, and then piped the ganache into the holes.
- Beat butter until creamy (5 minutes) then add in Baileys. Slowly add in powdered sugar until desired consistency, and food coloring if desired.