These are truly the best thing I’ve ever eaten in my entire life.
It was my dad’s birthday this past weekend, and I was searching for a creative new treat to bring to his Big Birthday BBQ Bash (say that 5 times fast – ha!). I turned, once again to Smitten Kitchen. She has yet to steer me wrong. I loved everything about what these cupcakes were. They’re Irish. My dad’s Irish. They have beer. My dad LOVES beer. They even have whiskey. What guy doesn’t like whiskey? They sounded like the perfect birthday treat!
What I hadn’t anticipated was that they would be so mouthwatering delicious. They truly were the best thing I’ve ever eaten in my entire life! And I don’t like beer or whiskey! (I know I can’t believe I’m part Irish, either!).
I veered off slightly from the recipe used on Smitten Kitchen, but not by much. I used an Irish Death Stout, instead of Guinness, Bushmills Irish Whiskey, instead of Jameson’s, and for the frosting, I used a White Chocolate Bailey’s Irish Cream, instead of your basic Irish Cream. They were so good and the only unfortunate thing is that they were all gone by Monday morning.
Luckily for me, I have another birthday BBQ to attend next week and guess what I’ll be bringing…
Irish Car Bomb
Cupcakes
1 cup stout (I used an Irish Death)
1 cup (2 sticks) unsalted butter
3/4 cup unsweetened cocoa powder
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
Ganache Filling
8 ounces bittersweet chocolate
2/3 cup heavy
cream
2 tablespoons butter, room temperature
1 to 2 teaspoons Irish whiskey
Baileys Frosting
3 to 4 cups confections sugar
1 stick butter
3-4 tablespoons Baileys
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. 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.
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, about 17 minutes. Cool cupcakes on a rack completely.
For the filling:
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. Fill the cupcakes.
Make the frosting:
Whip the butter in the bowl of an electric
mixer, or with a hand mixer, for several minutes. Slowly add the powdered
sugar, a few tablespoons at a time. Add the baileys and combine.
Ice and decorate the cupcakes.
