Alright, so I really do not like this drink. No offense to those of you who do! But, I just can’t get behind a drink you have to drink quickly or for fear of it curdling lol. Here is an Irish Car Bomb:
The name refers to the drink’s Irish ingredients – typically Guinness stout, Baileys Irish Cream, and Jameson Irish Whiskey - and the car bombings notoriously used by the Provisional Irish Republican Army (PIRA) during the Troubles. The whiskey is floated on top of the Irish Cream in a shot glass, and the shot glass is then dropped into the stout. Once mixed, the drink must be consumed quickly because it will curdle….ewwwww.
So why did I decide to make these cupcakes:
Well, I had a nice bottle of Baileys and thought, wouldn’t it be nice to make a cupcake out of this delectable liquor? I started searching the web for yummy recipes and fell upon the Irish Car Bomb Cupcake. My first thought: challenge. And well, I never turn down a challenge.
They turned out very very yummy!
So first, we begin with making a chocolate Guinness cupcake. Alright, so you know the drill: mix dry and wet separately and then together. VOila! Batter! Pour into cupcake tin and bake for 17-20 minutes for 350 degrees.
Now core a yummy hole into these cupcakes:
And now it’s Jameson ganache time!!! Okay so start out with a regular ganache by boiling cream and then pouring it into a bowl of dark chocolate:
Let it sit and have the chocolate melt a bit and then stir until all the chocolate has melted. If you see that the chocolate hasn’t fully mixed, put the bowl on a double broiler until it has mixed:
Now for the kick! Add a few tablespoons of Jameson. So, the recipe I found said 1 to 2 teaspoons, but alcohol burns off and I wanted a noticeable taste of Jameson so I put 4 tbsp of Jameson. AND the finished ganache was actually very mild! I would say even a few more tbsp!!! :p
Now fill the holes with your ganache:
Okay, on for the frosting: Baileys Irish Cream Frosting. Mix softened butter, powdered sugar and 8-10 tbsp of Baileys.
Now plop that frosting into a pastry bag and pipe in on top of the cupcakes.
I had a bit more of the Jameson ganache so I dolloped a little bit on top of the frosting and then garnished the cupcakes with baby mint leaves form our garden.
Needless to say, they were quite a hit!
IRISH CAR BOMB CUPCAKES
CHOCOLATE GUINNESS CUPCAKES
1 cup stout (such as Guinness)
1 cup (2 sticks) unsalted butter
3/4 cup unsweetened cocoa powder (preferably Dutch-process)
2 cups all purpose flour
2 cups sugar
1 1/2 teaspoons baking soda
3/4 teaspoon salt
2 large eggs
2/3 cup sour cream
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 mixture is smooth. Cool slightly.
Whisk flour, sugar, baking soda, and 3/4 teaspoon salt in large bowl to blend. Using electric mixer, beat eggs and sour cream in another large bowl to blend. Add stout-chocolate mixture to egg mixture and beat just to combine. Add flour mixture and beat briefly on slow speed. 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, about 17 minutes. Cool cupcakes on a rack completely.
JAMESON GANACHE FILLING
8 ounces bittersweet chocolate
2/3 cup heavy cream
2 tablespoons butter, room temperature
1 to 2 teaspoons Irish whiskey
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 has not 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.
BAILEYS IRISH CREAM FROSTING
1 cup confections sugar
1 stick (1/2 cup or 4 ounces) unsalted butter, at room temperatue
3 to 4 tablespoons Baileys
Whip the butter in the bowl of an electric mixer, or with a 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 until you get the sweetness level you like.
Core the chocolate cupcakes and fill with ganache. Then pipe on the frosting. Decorate any way you would like after that and enjoy!