August 22, 2013 by jenniebean10
I hesitate to give this post the Car Bomb title, but here’s hoping that no one will get offended and punch me in the face for doing so! In case you didn’t know, it’s preeeetty rude and un-PC to order an Irish Car Bomb at a bar, particularly an Irish pub. The drink that inspires these cupcakes consists of a shotglass filled with Bailey’s and Jameson, dropped into a pint of Guinness. Then you chug it. It’s just too much of a mouthful to say or write Chocolate Guinness Cupcakes with Baileys Buttercream Frosting and Whiskey Ganache.
The occasion for these cupcakes was my dear friend Marc’s birthday. He is my Thelma, and I am his Louise. Here in Gettysburg, we really like our booze. Sometimes you’ll hear Gettysburg described as a drinking town with a history problem. Sure, I can hear you chuckling. Laugh all you want, but this is totally true. Blame it on the Pennsylvania Liquor Control Board – did you know that you can pretty much only buy beer in cases in this state? CASES. They encourage alcoholism here. You can take out six packs from a few restaurants and bars, and a few other secret spots. Good thing I’m moving away before my liver is destroyed!
These cupcakes were the bomb-diggity. Held in your hand, they felt like pool balls. The Jameson Ganache filling in the center of these suckers made them quite substantial. They were good, and disappeared quickly. Shoutout to Justin for sending me the recipe! Thanks buddy. Sorry you were too busy biking 20 miles and eating fresh tomatoes from your garden to swing by for a cupcake.
So you make the cupcakes, and let them cool. You make the ganache, which isn’t easy because tempering chocolate is a PAIN IN THE BUTT without a candy thermometer. You fill the cupcakes with the ganache. And then you pipe some deliciously amazing Bailey’s buttercream on top, finishing with some chocolate shavings. Easy, right? Hahaha.
If you don’t want to make 600 calorie cupcakes, I would suggest leaving out the whiskey ganache, because a) it was slightly annoying to make, b) it needs to cool, and c) filling cupcakes is kind of a pain. That being said, the flavors are fantastic and there is booze in every single component. How about that?
Some suggest coring the cupcakes before filling them, and then using a piping bag to get the ganache in there. I didn’t waste any of the cake, and just used my cool cupcake decorating tool with the bismarck tip to jam the ganache in there until the cake couldn’t take any more. (This is the same tool, BTW, that I use for filling cream puffs.)
For the Guinness Chocolate Cupcakes
1 c. Guinness (or other stout)
1 c. (2 sticks) unsalted butter
3/4 c. unsweetened cocoa powder
2 c. all purpose flour
1 1/2 c. sugar
1 1/2 t. baking soda
3/4 t. salt
2 large eggs
2/3 c. plain yogurt
8 oz. bittersweet chocolate
2/3 c. heavy cream
2 T. butter, room temp
1 – 2 t. Jameson Irish whiskey (optional)
3 – 4 c. powdered sugar
1 stick (1/2 c. or 4 oz.) unsalted butter, at room temp
3 – 4 T. Baileys (or milk, heavy cream, or a combo)
Make the cupcakes: Preheat oven to 350°F. Line 24 cupcake cups with liners. Bring 1 cup stout and 1 cup butter to simmer in heavy large saucepan over medium heat. Add cocoa powder and whisk until smooth. Cool slightly.
Whisk flour, sugar, baking soda, and 3/4 teaspoon salt in large bowl to blend. Beat eggs and yogurt in another large bowl to blend. Add stout-chocolate mixture to egg mixture and beat just to combine. Add flour mixture and beat briefly. Using rubber spatula, fold batter until completely combined. 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, ~17 minutes. Cool cupcakes on a rack completely.
Make the 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 hasn’t 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.) Add the butter and whiskey, and stir until combined.
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). Mine ended up grainy, but I didn’t have time to fix it since I made these right before the party. No one seemed to notice once the ganache was inside the cupcakes, though. Put the ganache into a piping bag with a wide tip and fill each cupcake until ganache oozes out the top.
Make the frosting: Whip the butter with an electric 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 and whip it until combined. If this has made the frosting too thin, beat in another spoonful or two of powdered sugar.
Ice and decorate the cupcakes. [I used a star tip and made swirls on the cupcakes, but I was running out of icing towards the end and had to be judicious, using a knife to spread it out.]
Supposedly, you can do this ahead!
Do ahead: You can bake the cupcakes a week or two in advance and store them, well wrapped, in the freezer. You can also fill them before you freeze them. They also keep filled — or filled and frosted — in the fridge for a day. (Longer, they will start to get stale.)