Irish Car Bomb Cupcakes
- Guinness Chocolate Cupcakes
- 1/2 cup stout beer (Guinness)
- 1 stick unsalted butter
- 1/4 cup unsweetened cocoa powder
- 1 oz unsweetened chocolate
- 1 1/4 cup all-purpose flour
- 1 tbsp cornflour
- 1 cup sugar
- 1 tsp baking soda
- 1/2 tsp salt
- 1 large egg
- 1/2 cup (4oz) sour cream
- Jameson Ganache Topping
- 2 oz bittersweet chocolate (70% cocoa), finely chopped
- 1/4 cup heavy cream
- 1/2 tbsp butter at room temperature
- 1 1/2 tbsp Jameson Irish Whiskey
- Bailey’s Buttercream Frosting
- 2 cup powdered sugar
- 1/2 tsp vanilla extract
- 1 stick unsalted butter, at room temperature
- 50 ml Bailey’s Irish cream
- 1 tbsp whipping cream
Guinness Chocolate Cupcakes
1. Preheat the oven to 350°F. Line two cupcake pans with paper liners.
2. Melt the butter in a sauce pan over medium heat. Reduce heat to low. Add the beer, chopped unsweetened chocolate and cocoa powder and whisk until smooth. Remove from heat and set to the side and allow to cool.
3. In a large mixing bowl, combine the flour, cornflour, sugar, baking soda and salt, whisk until combined.
4. In the bowl of an electric mixer, beat together the eggs and sour cream till creamy. Slowly add the stout-butter mixture to the egg mixture, and mix just to combine.
5. Mix in the dry ingredients on low speed just until completely incorporated. Divide the batter evenly between the cupcake liners, filling them about 2/3 to 3/4 full.
6. Bake until a toothpick inserted in the center comes out clean, about 17 minutes. Allow to cool in the pan for 5-10 minutes, then transfer to a wire rack to cool completely.
Jameson Ganache Topping
1. Place the chocolate and butter in a bowl. In a sauce pan or microwaveable cup bring the cream to boil. Pour the hot cream over the chocolate and butter. Leave untouched for 2 minutes. Stir until thick and glossy.
2. Add in the whiskey and stir to incorporate. Refrigerate for 5 min, and stir. Repeat this until the ganache is cool but not solid. It should resemble a thick chocolate sauce.
3. place the cupcakes in the freezer for 10 min or leave in refrigerator for 30 min. They should be cool to the touch before adding ganache. The cooled cake will solidify the ganache quickly preventing it from dripping down the sides.
4. Bring the bowl over to the cooled cupcakes. Grab the cupcake by the base and dip the top up the wrapper line in the bowl of ganache. Hold over the bowl to allow excess to drip off. A twist of the wrist as bringing back to upright position, while over the bowl will help reduce mess. Let the cupcakes cool for 1h or till the ganache is not tacky but firm to the touch. If in a hurry you can refrigerate to cool.
Bailey’s Buttercream Frosting
1. Beat butter and sugar together for 4 minutes.
2. Add whipping cream, vanilla extract and bailey's. Beat for 1 more minute. Add more bailey's or powdered sugar to reach desired consistency. Top cupcakes with frosting.