Irish Car Bomb Cupcakes by
For the Cupcakes:
1 cup stout
1 cup (2 sticks) unsalted butter
3/4 cup unsweetened cocoa powder
2 cups flour
2 cups sugar
1 1/2 tsp baking soda
3/4 tsp salt
2/3 cup sour cream
For the Filling:
8 oz bittersweet chocolate chips
2/3 cup heavy cream
2 tbsp butter
1-2 tsp Irish Whiskey (optional)
For the Frosting:
3-4 cups confectioners sugar
1/2 cup (1 stick) unsalted butter
3-4 tbsp Irish Cream (can use milk or heavy cream as a substitute)
(2 sticks) unsalted butter
unsweetened cocoa powder
1/2 tsp baking soda
oz bittersweet chocolate chips
-2 tsp Irish Whiskey (optional)
-4 cups confectioners sugar
(1 stick) unsalted butter
-4 tbsp Irish Cream (can use milk or heavy cream as a substitute)
Making the Cupcakes:
1. Preheat oven to 350°F. Line 24 cups with cupcake liners.
2. In a heavy saucepan over medium heat, add the stout and butter and simmer. Add cocoa powder and whisk until smooth. Set aside to cool.
3. Mix flour, sugar, baking soda and salt in a large bowl.
4. In another bowl, beat eggs and sour cream to blend (preferably using an electric mixer).
5. Add the stout mixture to the egg mixture, beat to combine. Then add flour mixture, mix slightly. Use a rubber spatula to fold the batter until completely combined.
6. Pour batter into each cupcake liner, filling about 2/3 of the way.
7. Bake until a toothpick comes out clean when inserted into the middle of the cupcakes, about 17 minutes. Take out of oven and let cool.
Making the Filling:
1. Add the chocolate and cream to a heavy pot and simmer over medium heat until melted.
2. Add the butter and whiskey (if using it) and stir until combined.
3. Remove from heat and let cool until it has thickened slightly.
Making the Frosting:
1. Whip the butter in a bowl (preferably using an electric mixer) until it is light and fluffy.
2. Slowly add the confectioners sugar a few tablespoons at a time while stirring.
3. When the frosting begins to be thick enough, drizzle in the Irish Cream (or whatever substitute) and whip until combined. If the frosting is too thin, add a few more spoonfuls of confectioners sugar.
Completing the Cupcakes:
1. Using a 1" round cookie cutter (or a knife), cut the centers out of the cupcakes. Cut to about 2/3 of the way down.
2. Pour the ganache into each hole using either a piping bag or a spoon (could get messy).
3. Ice each cupcake with the frosting using either a butter knife or a piping bag and decorate as desired.