irish car bomb cupcakes
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| in case you were wondering what the end of a double rainbow looked like... |
in the spirit of st. patrick's day, alcoholism, and kelly green belligerence, i've created this decadent, boozy baked treat. i don't know about you, but given the options of boiled beef and cabbage or a moist, chocolate stout cupcake filled with whiskey ganache and topped with baileys cream cheese frosting, i'm all about the cupcake.
not only are these cupcakes the perfect dessert for a st. patrick's day celebration, they are also incredibly EASY to make. you may or may not remember chasing your actual irish car bomb with several of these boozy babies, but that just means the calories don't count, right? happy st. paddy's day, friends!
chocolate stout cake ingredients:
3/4 cup cocoa powder
2 cups sugar
2 cups flour
1 tsp baking soda
1/8 tsp salt
12 oz (1 bottle) Guinness stout
1 stick softened butter
1 tbsp vanilla extract
3 eggs
3/4 cup sour cream
whiskey ganache* ingredients:
8 oz bittersweet chocolate
2/3 cup heavy cream
2 tbsp butter
4 shots irish whiskey
*you can omit the ganache from the cupcakes and still have a scrumptious guinness and bailey's-filled treat
baileys frosting ingredients:
5 tbsp heavy cream
1 1/2 cups powdered sugar
1 tbsp vanilla extract
5 shots of baileys irish creme (any flavor)
16 oz philadelphia cream cheese, softened at room temperature
chocolate stout cake directions:
preheat oven to 350F
in a large bowl, whisk together all dry ingredients
in a second bowl, whisk together all wet ingredients
combine dry and wet ingredients and mix thoroughly until batter is smooth
fill cupcake liners with ~2 tbsp of batter each and bake for 25 minutes
while cupcakes are baking, marvel at how easy this recipe was
whiskey ganache directions:
melt chocolate until smooth using a double boiler
add heavy cream, butter, and whiskey
continue to stir until well-combined
remove from heat and refrigerate until firm
when ganache has firmed, scoop out 1/2 tbsp from the top of each cupcake and fill with ganache
*if you have leftover ganache, you can drizzle it on top of the cream cheese frosting as shown in the picture
bailey's frosting directions:
using a hand mixer, combine and beat all ingredients together at medium speed until smooth
frost the cupcakes and keep refrigerated until ready to serve
