Everyone is Irish on St. Patrick’s day, and with actual Irish in my heritage, I always make sure I celebrate the wearing o’ the Green! Mrs. Nom has been in a baking mood recently and came up with a special batch of celebratory cupcakes to celebrate in a the traditional Irish fashion with a bit of good old Irish spirits. These cupcakes use two of the oldest Irish spirits, Guinness and Bushmill’s Whiskey and to just top it off a frosting made with the other famous Irish spirit, Baileys. Based on the popular Irish Car Bomb cocktail, these cupcakes are deep dark chocolate, with an intense richness from the Guinness while staying exceptionally soft and moist. Dark chocolate and whiskey are quite complimentary, and when you pair the two in a ganache, the combination is bold and bitter, a nice counter to the richness of the cupcakes. When topped with the very boozy Bailey’s Irish Cream frosting, each bit hits a different part of the tongue, sweet, bitter and salty.
Irish Car Bomb Cupcakes with Ganache and Bailey’s Frosting:
Chocolate Irish Stout Cupcakes
1 cup cocoa powder
1 cup brewed coffee
1 ½ cup Guinness
2 sticks unsalted butter, cut into 1 inch pieces
2 cups sugar
2 cups flour
1 ¼ tsp baking soda
½ tsp salt
1 tsp vanilla
optional: substitute 1 cup sour cream instead of the coffee
Combine the Guinness, butter, coffee, and cocoa powder in a saucepan and heat over medium heat. Whisk until butter is melted. Remove from heat, add sugar and whisk about 1 minute until sugar is melted. Cool for 5 minutes in a large bowl. Mix flour, baking soda and salt in a bowl, set aside. Whisk eggs and vanilla together, and add to chocolate mixture. Add flour mixture to chocolate mixture and whisk. Batter will be thin and bubbly. Fill each cupcake liner 2/3 full. Bake 15-20 minutes. Cool before frosting.
Bushmill’s Ganache Topping
4 oz semi-sweet chocolate, chopped
½ cup heavy cream
1 Tbsp butter, room temperature
3 Tbsp Bushmill’s Irish Whiskey
1 tsp vanilla
Melt Butter and Chocolate over medium heat. Add cream and mix until it almost boils. Add whisky and vanilla. Put in fridge and let set up until cool, but not solid. DO NOT add the whiskey while the heat is on, unless you want a fire in your pan!
½ cup (1 stick) unsalted butter, room temperature
4 cups powdered sugar
1 pinch Kosher salt
1 tsp vanilla
3 Tbsp Bailey’s Irish Cream
1 Tbsp milk
Cream butter, add salt and powdered sugar. Run on low with a hand mixer. Add powdered sugar slowly. Add Bailey’s, vanilla and milk.
To assemble: let cupcakes cool, add ganache and let sit until slightly hard. You may have to pop the cupcakes in the fridge for a few minutes to set the ganache. Pipe frosting on top. Eat!Follow my blog with Bloglovin