Irish Car Bomb Cupcakes

Oh. Em. Gee. These are so good! They have a chocolate Guinness cake, Irish whiskey ganache, and a Irish cream icing! Make them! This recipe will make about 24 cupcakes!

To make the chocolate Guinness cupcakes you will need:

• 1 cup GUINNESS BEER (or other stout beer)
• 2 sticks UNSALTED BUTTER
• 3/4 cup COCOA POWDER
• 2 cups FLOUR
• 2 cups SUGAR
• 1 & 1/2 tsp BAKING SODA
• 3/4 tsp SALT
• 2 LARGE EGGS
• 2/3 cup SOUR CREAM

To make the Irish whiskey ganache you will need:

• 8 oz. BITTERSWEET CHOCOLATE CHIPS
• 2/3 cup HEAVY CREAM
• 2 Tbs UNSALTED BUTTER 
• Optional: 2 tsp IRISH WHISKEY 

To make the Irish cream icing you will need:

• 1 stick UNSALTED BUTTER
• 3 & 1/3 cup POWDERED SUGAR
• 6 Tbs IRISH CREAM

Start off by making the cupcakes. Preheat your oven to 350 degrees F. In a medium saucepan bring the beer and butter to a simmer.



Reduce the heat to stop the simmering and SLOWLY whisk in the cocoa powder. Allow the mixture to cool slightly.

Whisk the flour, sugar, baking soda, and salt together in a  medium bowl. Set aside.

Beat the eggs and sour cream in the bowl of a stand mixer until combined. Then slowly add the stout-chocolate mixture. Mix until just combined.

Then add the dry ingredients. Mix until just combined.

Divide the batter into your lined cupcake pan. Fill the liners 2/3 to 3/4 full. Bake for about 17 minutes.

While the cupcakes are baking, make the ganache! In a saucepan, heat the heavy cream until it just starts to foam around the edges. Then add the chocolate chips and butter, let the pan sit for a minute. 

After a minute, stir until smooth. Now, stir in the whiskey!

Once the cupcakes have cooled completely, carve out a small hole in the top of the cupcakes.

And fill the hole with ganache!

Then make the Irish cream icing. Beat the butter in a stand mixer until it is light and fluffy (about 5 minutes). Then add the powdered sugar a few tablespoons at a time. Once the icing starts to get thick, alternate between adding the powdered sugar and a tablespoon of the Irish cream.

Then frost the cupcakes!

You know what happens next, eat them! Look how gooey the ganache is! (Once the ganache cools a little more it will set up and not be so gooey.)

They look so pretty!

Here is a view of the inside!

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Chocolate Guinness Cupcakes

Ingredients:

• 1 cup GUINNESS BEER (or other stout beer)
• 2 sticks UNSALTED BUTTER
• 3/4 cup COCOA POWDER
• 2 cups FLOUR
• 2 cups SUGAR
• 1 & 1/2 tsp BAKING SODA
• 3/4 tsp SALT
• 2 LARGE EGGS
• 2/3 cup SOUR CREAM

Directions:

1. Start off by making the cupcakes. Preheat your oven to 350 degrees F. In a medium saucepan bring the beer and butter to a simmer. Reduce the heat to stop the simmering and SLOWLY whisk in the cocoa powder. Allow the mixture to cool slightly.
2. Whisk the flour, sugar, baking soda, and salt together in a  medium bowl. Set aside. 
3. Beat the eggs and sour cream in the bowl of a stand mixer until combined. Then slowly add the stout-chocolate mixture. Mix until just combined. 
4. Then add the dry ingredients. Mix until just combined. 
5. Divide the batter into your lined cupcake pan. Fill the liners 2/3 to 3/4 full. Bake for about 17 minutes.

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Irish Whiskey Ganache

Ingredients:

• 8 oz. BITTERSWEET CHOCOLATE CHIPS
• 2/3 cup HEAVY CREAM
• 2 Tbs UNSALTED BUTTER 
• Optional: 2 tsp IRISH WHISKEY 

Directions:

1. While the cupcakes are baking, make the ganache! In a saucepan, heat the heavy cream until it just starts to foam around the edges. Then add the chocolate chips and butter, let the pan sit for a minute. 
2. After a minute, stir until smooth. Now, stir in the whiskey!
3. Once the cupcakes have cooled completely, carve out a small hole in the top of the cupcakes.
4. And fill the hole with ganache!

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Irish Cream Icing

Ingredients:

• 1 stick UNSALTED BUTTER
• 3 & 1/3 cup POWDERED SUGAR
• 6 Tbs IRISH CREAM

Directions:

1. Beat the butter in a stand mixer until it is light and fluffy (about 5 minutes). 
2. Add the powdered sugar a few tablespoons at a time. 
3. Once the icing starts to get thick, alternate between adding the powdered sugar and a tablespoon of the Irish cream. 
4. Then frost the cupcakes!

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I got this recipe from the following blog: http://www.seebrookecook.com/2011/11/irish-car-bomb-cupcakes.html