Irish Car Bomb Cupcakes
Description
These cupcakes are truly decadent. There may be a lot of steps, but the end result is incredible. The filling is a whiskey ganache and they are topped with a Bailey's Irish Cream frosting. They make the perfect treat for St. Patrick's Day.
Ingredients
Cupcakes:
1 c. Guinness stout
1 c. unsalted butter, at room temperature
3/4 c. Dutch-process cocoa powder
2 c. all-purpose flour
2 c. granulated sugar
1 1/2 t. baking soda
3/4 t. salt
2 eggs
2/3 c. sour cream
Whiskey Ganache Filling:
8 oz. bittersweet chocolate, finely chopped
2/3 c. heavy cream
2 T. butter, at room temperature
2 t. Irish whiskey
Baileys Frosting:
2 c. unsalted butter, at room temperature
5 c. powdered sugar
6 T. Bailey's Irish Cream
Directions
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Cupcakes: Preheat oven to 350 degrees F. Line 2 muffin tins with cupcake liners.
Place the Guinness and butter in a medium saucepan; bring to a simmer over medium heat. Add cocoa powder; whisk until mixture is smooth. Remove from the heat. Cool slightly.
In a medium bowl, whisk together flour, sugar, baking soda, and salt; set aside.
Use an electric mixer on medium speed to beat the eggs and sour cream until combined. Add Guinness-chocolate mixture to the egg mixture; beat just until combined. Reduce speed to low; add the flour mixture; beat just until it starts to come together, about 30 seconds. Use a rubber spatula to fold the batter until completely combined. Divide batter evenly among the cupcake liners.
Bake until a thin knife inserted into the center comes out clean, about 17 minutes. Cool for 5 minutes in the pan; remove cupcakes to a wire rack to cool completely.
Whiskey Ganache Filling: Place chocolate in a heatproof bowl. Place the heavy cream in a small saucepan; bring to simmer over medium heat. Immediately pour it over the chocolate; let it sit for 2 minutes. Use a rubber spatula to gently stir the mixture from the center outward until smooth. Add the butter and whiskey; stir until combined. Let ganache cool until thick but still soft enough to be piped, about 30 minutes. (If it becomes too stiff, give it a good whisk and to loosen it up.)
Fill the Cupcakes: Use a paring knife to cut the centers out of the cooled cupcakes, going about two-thirds of the way down. Using a cookie scoop or spoon, evenly divide the prepared ganache between the centers of the cupcakes.
Baileys Frosting: Use the whisk attachment of a stand mixer to whip the butter on medium-high speed for 5 minutes, scraping the sides of the bowl occasionally. Reduce speed to medium-low; gradually add powdered sugar until all of it is incorporated. Add the Baileys; increase speed to medium-high; whip for another 2 to 3 minutes, until light and fluffy.
Use a favorite decorating tip or an offset spatula to frost the cupcakes. Dcorate with sprinkles, if desired.
Store cupcakes in an airtight container at room temperature for up to 4 days.
24 servings.