Irish Car Bomb Cupcakes
Happy St. Patrick's Day! Boston love's St. Patrick's Day, and tends to celebrate accordingly.
This year, Amanda, Andrew and I decided to hit a pub for Irish fare, then head back to their place and...watch the parade? Irish movies? Something... I do know it involved another Guinness or two (and my first actual Car Bomb, which was much tastier than I thought). And it involved cupcakes. Lots of cupcakes. Lots and lots and lots of cupcakes...
When we first planned this, Amanda and I were each going to make a small batch. She would make green velvet, and I would make car bomb. I finally chose a recipe to follow, and it claimed it would make about 14-16 cupcakes, so I decided I didn't need to halve it. What they failed to mention, however, that by "cupcake", they meant "small cake to feed three people". I filled my first pan...then another....then another....then another! Total count: 38 regular, and 16 mini. At least they were tasty! Which means that I had no qualms about pushing them off on everyone I could that weekend: my students (grad level), the office, the bartenders...
Difficulty: Easy. Rating: Amazing! They taste boozier than they are.
Irish Car Bomb Cupcakes
Ingredients
Stout Cake
1 cup unsweetened cocoa powder
1 cup brewed coffee
1 1/2 cup Guinness Extra Stout
2 sticks unsalted butter, cut into 1-inch pieces
2 cups granulated sugar
2 cups flour
1 1/4 teaspoon baking soda
1/2 teaspoon salt
2 large eggs
1 teaspoon vanilla
Boozy Frosting
2 cups (4 sticks) butter, softened
2-4 cups powdered sugar
1 tablespoon vanilla
3-4 tablespoons Jameson Irish whiskey
6-7 tablespoons Bailey's Irish cream
Food coloring (optional)
Preheat oven to 325. Line three-four cupcake tins and set aside.
Combine the cocoa powder, coffee, Guinness, and butter in a 3-quart saucepan over medium heat, whisking until butter is melted. Remove from heat and whisk in sugar until dissolved. Transfer to a large mixing bowl and set aside to cool for five minutes.
Combine flour, baking powder, and salt in a medium bowl. In a small bowl, whisk together eggs and vanilla. Whisk the eggs into the cooled chocolate mixture until well combined, then stir in the flour mixture in two batches. Batter should be thin and slightly bubbly. Fill cupcake liners 2/3 full, then bake for 15-20 minutes.
While the cupcakes are cooling, make the butter cream frosting. Beat the butter on medium high speed with an electric mixer. Add in powdered sugar, 1/2 cup at a time, until you have a stiff frosting. Stop mixer and remove 1/4 of the frosting, setting it aside. Add Bailey's and desired food coloring to the frosting in the mixer, and blend well. Adjust the Bailey's and powdered sugar as needed to reach the appropriate taste and consistency.
Beat the Jameson and another color of food coloring into the 1/4 of the frosting that had been set aside, adjusting the Jameson and powdered sugar to taste and consistency.
Once the cupcakes are thoroughly cooled, use a large pastry tip or cupcake corer and fill the cupcakes with the Jameson butter cream. Top with the Baily's butter cream. Enjoy!
 |
| When in Rome and all that... |
This year, Amanda, Andrew and I decided to hit a pub for Irish fare, then head back to their place and...watch the parade? Irish movies? Something... I do know it involved another Guinness or two (and my first actual Car Bomb, which was much tastier than I thought). And it involved cupcakes. Lots of cupcakes. Lots and lots and lots of cupcakes...
When we first planned this, Amanda and I were each going to make a small batch. She would make green velvet, and I would make car bomb. I finally chose a recipe to follow, and it claimed it would make about 14-16 cupcakes, so I decided I didn't need to halve it. What they failed to mention, however, that by "cupcake", they meant "small cake to feed three people". I filled my first pan...then another....then another....then another! Total count: 38 regular, and 16 mini. At least they were tasty! Which means that I had no qualms about pushing them off on everyone I could that weekend: my students (grad level), the office, the bartenders...
Difficulty: Easy. Rating: Amazing! They taste boozier than they are.
 | |||||
| See? Pretty! Totally not weird to leave a dozen of these at the pub. |
Ingredients
Stout Cake
1 cup unsweetened cocoa powder
1 cup brewed coffee
1 1/2 cup Guinness Extra Stout
2 sticks unsalted butter, cut into 1-inch pieces
2 cups granulated sugar
2 cups flour
1 1/4 teaspoon baking soda
1/2 teaspoon salt
2 large eggs
1 teaspoon vanilla
Boozy Frosting
2 cups (4 sticks) butter, softened
2-4 cups powdered sugar
1 tablespoon vanilla
3-4 tablespoons Jameson Irish whiskey
6-7 tablespoons Bailey's Irish cream
Food coloring (optional)
Preheat oven to 325. Line three-four cupcake tins and set aside.
Combine the cocoa powder, coffee, Guinness, and butter in a 3-quart saucepan over medium heat, whisking until butter is melted. Remove from heat and whisk in sugar until dissolved. Transfer to a large mixing bowl and set aside to cool for five minutes.
Combine flour, baking powder, and salt in a medium bowl. In a small bowl, whisk together eggs and vanilla. Whisk the eggs into the cooled chocolate mixture until well combined, then stir in the flour mixture in two batches. Batter should be thin and slightly bubbly. Fill cupcake liners 2/3 full, then bake for 15-20 minutes.
While the cupcakes are cooling, make the butter cream frosting. Beat the butter on medium high speed with an electric mixer. Add in powdered sugar, 1/2 cup at a time, until you have a stiff frosting. Stop mixer and remove 1/4 of the frosting, setting it aside. Add Bailey's and desired food coloring to the frosting in the mixer, and blend well. Adjust the Bailey's and powdered sugar as needed to reach the appropriate taste and consistency.
Beat the Jameson and another color of food coloring into the 1/4 of the frosting that had been set aside, adjusting the Jameson and powdered sugar to taste and consistency.
Once the cupcakes are thoroughly cooled, use a large pastry tip or cupcake corer and fill the cupcakes with the Jameson butter cream. Top with the Baily's butter cream. Enjoy!
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