So I had a few friends over last night, and they requested a Corned Beef and Cabbage dinner since Saint Patrick’s Day is this weekend. I don’t eat corned beef, and I’ve surely never made it, but I decided to try throwing it in the slow cooker with a few bottles of Guinness, pickling spice, garlic, and onions (a recipe adapted to the crock pot from SteamyKitchen.com). I paired that with some Irish Soda Bread, but wanted a WOW dessert. I had seen beer cupcakes on my Pinterest site, but nothing for Guinness, and since I had to buy a six pack for the 2 to cook the corned beef, I wanted to put at least one more to use.
Then I stumbled across Irish Car Bomb Cupcakes from browneyedbaker.com. Ummm, heck yes! I made a few substitutions (Greek Yogurt for Sour Cream and made a different frosting) but they are mostly the same. If you’ve never had an Irish Car Bomb, you need about 3/4 a pint of Guinness and a shot glass layered with Bailey’s on the bottom and Jameson on top. You drop the shot into the pint and chug it before it curdles. The cupcakes are the same layering of alcohol idea.
The base of the cupcake contains the Guinness which really enhances the chocolate flavor. After baking the cupcakes are hollowed out and this is where you put the Chocolate Whiskey Ganache filling, and the frosting is spiked with Bailey’s. The end result, not too boozy, but the taste is there.
1 cup Guinness stout
1 cup butter (room temp)
¾ cup cocoa powder
2 cups all-purpose flour
2 cups granulated sugar
1½ teaspoons baking soda
¾ teaspoons salt
2/3 cup Greek Yogurt
Whiskey Ganache Filling:
1 cup chocolate chips
2/3 cup heavy cream
2 tablespoons butter, at room temperature
2 teaspoons Irish whiskey
1 stick butter, at room temperature
3-4 cups powdered sugar
4 Tbs Baileys Irish Cream
Preheat the oven to 350 degrees F. Simmer 1cup Guinness over medium heat and whisk in the cocoa powder until combined. Remove from heat and let cool slightly. In a separate bowl, sift together all dry ingredients. In your mixing bowl, beat together eggs and yogurt until combined. Add the Guinness mixture and beat to combine. Lastly, add the dry ingredients and blend until the batter is smooth. My batter made 24 normal sized cupcakes and 10 minis. (Normal size cupcakes took about 20 min, minis about 10)
WHISKEY GANACHE MAKING:
Put 1 cup chocolate chips into a bowl. In a sauce pan, heat the heavy cream until it simmers and pour it over the chocolate. After a minute (I was inpatient), use a rubber spatula and stir from the center of the bowl outward. While still warm, add the butter and whiskey and stir until combined. I found that this mixture wasn’t getting thick enough, so I put in the fridge for a while and it did the trick.
BAILEY’S FROSTING MAKING:
Take 1 stick room temperature butter and beat on high until light and fluffy (a few minutes). Then slowly add the confectionery sugar. As it begins to thicken, add some of the Bailey’s, and alternate confectionery sugary and Bailey’s until it reaches your ideal consistency (it should be light and fluffy).
PUTTING IT ALL TOGETHER
After the cupcakes cooled, I used the bottom of a large decorating tip, or you can use a small round cookie cutter, or whatever you can dream up, cut the centers of the cupcakes about 2/3 of the way down. Then you can pipe the ganache into the cupcakes. I just used a spoon since the wholes were wide enough. Then frost with either a decorating tip or spatula and enjoy!!