I had a couple of girlfriends from out of town visit this weekend. We rounded up a group of friends we hadn’t seen in a while and had a mini potluck, introducing babies and kicking the ball around outside. My contribution to the potluck, besides having it in my backyard, were these boozy cupcakes. They got the party started in a flurry of sweetness and booze.
Each part of the cake has a boozy component. The cake is a moist chocolate cake with Guinness stout, the filling is a chocolate ganache infused with Irish whiskey and for the triple whammy, each cupcake is topped off with a boozy pillow of Bailey’s Irish Cream frosting.
These are definitely ADULT cupcakes.
Irish Car Bomb Cupcakes – These cupcakes can be frozen, well wrapped, a week or two ahead (with filling in them). When you’re ready to serve them, pull them out of the freezer to defrost and simply frost and decorate them.
Yields: 24 cupcakes
Prep Time: 40 minutes
Bake Time: 17 minutes
For the Cupcakes:
1 cup Guinness stout
1 cup unsalted butter, at room temperature
¾ cup Dutch cocoa powder
2 cups all-purpose flour
2 cups granulated sugar (I ran out so I ended up using 1/4 brown sugar and 1 3/4 cup regular sugar)
1½ teaspoons baking soda
¾ teaspoons salt
2/3 cup sour cream
Whiskey Ganache Filling:
8 ounces bittersweet chocolate
2/3 cup heavy cream
2 tablespoons butter, at room temperature
5 teaspoons Irish whiskey
For the Baileys Frosting:
2 cups unsalted butter, at room temperature
5 cups powdered sugar
6 tablespoons Baileys Irish Cream liqueur
For the cupcakes: Preheat oven to 350 degrees F. Line 24 cupcake cups with liners. Bring the Guinness and butter to a simmer in a heavy, medium saucepan over medium heat. Add the cocoa powder and whisk until the mixture is smooth. Cool slightly.
Whisk the flour, sugar, baking soda and salt in a large bowl to combine. Using an electric mixer, beat the eggs and sour cream on medium speed until combined. Add the Guinness-chocolate mixture to the egg mixture and beat just to combine. Reduce the speed to low, add the flour mixture and beat briefly. Using a rubber spatula, fold the batter until completely combined. Divide the batter among the cupcake liners. Bake until a thin knife inserted into the center comes out clean, about 17 minutes. Cool the cupcakes on a rack.
Whiskey Ganache 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, using a rubber spatula, stir it until smooth. Add the butter and whiskey and stir until combined. Let the ganache cool until thick but still soft enough to be piped (I put my ganache in the refrigerator and it did the trick nicely).
To Fill the Cupcakes: Using a 1-inch round cookie cutter (or the large end of a melon baller), cut the centers out of the cooled cupcakes, going about two-thirds of the way down. Transfer the ganache to a piping bag with a wide tip and fill the holes in each cupcake to the top.
Baileys Frosting: Using the whisk attachment of a stand mixer, whip the butter on medium-high speed for 5 minutes, scraping the sides of the bowl occasionally. Reduce the speed to medium-low and gradually add the powdered sugar until all of it is incorporated (half a cup at a time works well). Add the Baileys, increase the speed to medium-high and whip for another 2 to 3 minutes, until it is light and fluffy.
Using your favorite decorating tip and pastry bag, or an offset spatula, frost the cupcakes and decorate with sprinkles or dust with cocoa powder (or both!), if desired. Store the cupcakes in an airtight container.