Irish Carbomb Cupcakes

For this month's What's Baking Challenge, Angela from The Tiny Tyrant's Kitchen were asked to bake your favorite cocktail. And I had made these cupcakes for St. Patrick's Day and they were a huge hit! So I decided to feature them here. They are cupcakes made up of Guinness chocolate stout cake, Jameson chocolate ganache, and Bailey's Irish cream buttercream. The picture below is from St. Patrick's day when I had made a variation. Some cupcakes regular size and also some mini cupcakes with a chocolate ganache topped with sprinkles and toffee and white chocolate cinnamon sugar pretzels. My husband brought the mini ones into work and everyone went crazy for them! Hope you enjoy it!

For the cupcakes:

1 cup stout (such as Guinness)
2 sticks unsalted butter
3/4 cup unsweetened cocoa powder (preferably Dutch-process)
2 cups all purpose flour
2 cups sugar
1 1/2 tsp baking soda
3/4 tsp salt
2  eggs
2/3 cup sour cream

For the ganache:

8 oz bittersweet chocolate, chopped
2/3 cup heavy cream
2 tsp Irish whiskey

For the frosting:

3 to 4 cups confections sugar
1 stick unsalted butter, at room temperate
3 tbsp Baileys
1 tsp vanilla
1 tbsp milk (if needed for thinning)


For cupcakes:
1. Melt butter in a large saucepan and then add stout beer. Let simmer for a minute and then whisk in cocoa powder. Remove from heat and set aside to cool.

2. Combine flour, sugar, baking soda, and salt in a large bowl. Set aside.

3. Beat eggs and sour cream on low. Add in chocolate stout mixture.

4. On low speed, gradually add in the dry ingredient mixture.

5. Line cupcake pan and spoon batter in cups til 3/4 full. Bake on 350 degrees for 16-18 minutes. Let cool completely.


For ganache:
1. Place chocolate in a glass bowl. Heat heavy cream until simmering and then pour over chocolate. Let sit for 3 or 4 minutes to melt the chocolate.

2. Whisk until smooth. Stir in the whiskey. Let cool to thicken.

3. To prepare the cupcakes for the ganache filling, take a small pairing knife and cut out a cone shaped piece of cake from the center of the cupcake top.

4. Use a tiny cookie scoop or piping bag to fill the cupcakes with ganache.

For frosting:
1. Cream the butter on high until fluffy.

2. Add the powdered sugar gradually.

3. Pour in Bailey's and vanilla. If the frosting is your desired, spreadable consistency then it's ready. If it is too thick add a tbsp or two of milk to thin it out or if it is too thin add a tbsp or two of powdered sugar.

4. Use a knife to spread your frosting on cupcakes or fill a piping bag with a your desired tip and frost cupcakes. Decorate with mini chocolate chips, a chocolate drizzle, nuts, etc. Whatever you like!


Source: adapted from Smitten Kitchen