Chocolate Stout Cupcakes Irish Car Bomb Recipes

IRISH CAR BOMB CUPCAKES RECIPE - (4.2/5)

Steps:

• 1. To make the stout cupcakes: Preheat oven to 350°F. Line 24 cupcake cups with liners. Bring 1 cup stout and 1 cup (2 sticks) butter to simmer in heavy large saucepan over medium heat. Add cocoa powder and whisk until mixture is smooth. Cool slightly. 2. 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. 3. 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. 4. To make the 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 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.) 5. Add the butter and whiskey (if you're using it) and stir until combined. 6. Fill the cupcakes: Let the ganache cool until thick but still soft enough to be piped (the fridge will speed this along but you must stir it every 10 minutes). Meanwhile, using your 1-inch round cookie cutter or an apple corer, cut the centers out of the cooled cupcakes. You want to go most of the way down the cupcake but not cut through the bottom - aim for 2/3 of the way. A slim spoon or grapefruit knife will help you get the center out. 7. Put the ganache into a piping bag with a wide tip and fill the holes in each cupcake to the top. 8. To make the Baileys frosting: 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. When the frosting looks thick enough to spread, drizzle in the Baileys (or milk) and whip it until combined. If this has made the frosting too thin (it shouldn't, but just in case) beat in another spoonful or two of powdered sugar. 9. To frost the cupcakes: Once cupcakes have cooled, spread or pipe Baileys frosting evenly across all 24 cupcakes. Garnish with green sprinkles, if desired.

CHOCOLATE STOUT AND IRISH CREAM LIQUEUR CUPCAKES

Steps:

• Preheat the oven to 325 degrees F. Line a cupcake or muffin pan with 24 regular-size cupcake liners.
• Place the stout and butter in a medium-size saucepan and whisk together on medium heat until the butter is melted. Remove from the heat. Sift the cocoa powder into a medium-size bowl and add the sugar. Slowly whisk into the stout mixture. In a small bowl, combine the sour cream, eggs, and vanilla and lightly whisk until smooth. Add this mixture to the saucepan and whisk thoroughly (it may appear lumpy). Sift the flour and baking soda together in another small bowl and then add it to the saucepan, mixing a final time until the color is even.
• Fill the cupcake liners three-quarters full with batter and bake until the cakes spring back after touching, about 27 minutes. Cool the cupcakes in their pan for 5 minutes before transferring to a cooling rack.
• To assemble: Pipe the frosting onto cooled cupcakes using a large plain tip. Dust with cocoa powder if preferred.
• Cream the butter in the bowl of an electric stand mixer until pale. Turn the mixer to low speed and add the Irish liqueur in a steady stream. Slowly add the confectioners' sugar and continue beating until a creamy consistency is achieved.

IRISH CAR BOMB CUPCAKES

Steps:

• Preheat oven to 350 deg F. Line 24 cupcake cups with liners. Bring guinness and butter to simmer over medium heat. Remove from heat and whisk in cocoa powder, vanilla and sugar until mixture is smooth. Set aside to cool slightly.
• Whisk flour, baking soda, baking powder and salt for about 30 seconds. Set aside.
• In separate bowl, using an electric mixer, beat eggs and sour cream to blend.
• When guinness mixture is just warm to the touch, pour into the egg mixture and beat just until combined. Pour in flour mixture and beat on low speed until is is all incorporated.
• Divide batter into 24 liners (about 1/4 cup level). Bake about 17 minutes and then remove from oven and let cool in muffin cups. At this point, the toothpick doesn't come out 'quite' clean but it's not gooey either. These will finish baking in the muffin cups as they cool. Don't overbake!
• GANACHE: Make ganache while cupcakes are baking. Chop chocolate into small pieces; set aside. Heat cream and butter just until it comes to a low boil. Pour over chocolate and let sit for a couple minutes; then slowly stir until smooth. Stir in whiskey. Let cool completely.
• Fill cupcakes: After cupcakes are cool, remove them from the muffin tin. Cut a 1" round funnel shape out of the center of each cupcake. I use a donut hole cutter to mark an indent and then a sharp paring knife to cut out the funnel. Funnel should go down about 2/3 to 3/4 of the way into the cupcake but don't pierce through the bottom. When the ganache is cooled, fill the hole. Once all the cupcakes are filled, I'll take whatever is left over and kind of overpour the hole to allow the ganache to spread a bit over the top *but not run over the sides*.
• Frosting: Whisk/shake flour with 1/4 cup of the milk. Then carefully whisk in the remaining milk and the Bailey's (1/4 cup plus 2 tsp). This method should prevent lumps. Heat over medium heat until it thickens a bit. Remove from heat and let cool completely.
• In separate bowl, beat sugar and butter together until fluffy. Pour in the milk/flour mixture and beat for *about* 5 minutes, scraping down sides every little bit. The frosting is done when it loses its graininess and becomes airy and spreadable. This is important - keep beating until it loses the graininess of the sugar.
• Using a large piping tube, pipe frosting onto cupcakes. There's enough that I was able to do a generous swirl around the edge into the center. Then sprinkle with green 'sugar' or green sprinkles. I've even topped these with a green marschino cherry.
• Store cupcakes in refrigerator.

STOUT & IRISH CREAM CUPCAKES

Steps:

• 1. To Make 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.
• 2. 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.
• 3. To Make the Whiskey Ganache Filling: Finely 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 from the center outward until smooth. Add the butter and whiskey and stir until combined. Let the ganache cool until thick but still soft enough to be piped.
• 4. To Fill the Cupcakes: Using a 1-inch round cookie cutter (or the bottom of a large decorating tip), cut the centers out of the cooled cupcakes, going about two-thirds of the way down. Transfer the ganache to a piping back with a wide tip and fill the holes in each cupcake to the top.
• 5. To Make the 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. Add the Baileys, increase the speed to medium-high and whip for another 2 to 3 minutes, until it is light and fluffy.
• 6. Using your favorite decorating tip, or an offset spatula, frost the cupcakes and decorate with sprinkles, if desired. Store the cupcakes in an airtight container.

CHOCOLATE STOUT CUPCAKES (IRISH CAR BOMB)

Steps:

• Directions Preheat oven to 350 degrees F. In a large mixing bowl, whisk together the cocoa, sugar, flour, baking soda, and salt. In another medium mixing bowl, combine the stout, melted butter, and vanilla. Beat in eggs, 1 at time. Mix in sour cream until thoroughly combined and smooth. Gradually mix the dry ingredients into the wet mixture. Lightly grease 24 muffin tins. Divide the batter equally between muffin tins, filling each 3/4 full. Bake for about 12 minutes and then rotate the pans. Bake another 12 to 13 minutes until risen, nicely domed, and set in the middle but still soft and tender. Cool before turning out. To make the icing: In a medium bowl with a hand mixer, beat the cream cheese on medium speed until light and fluffy. Gradually beat in the heavy cream. On low speed, slowly mix in the confectioners' sugar until incorporated and smooth. Cover with plastic wrap and refrigerate until ready to use. Icing can be made several hours ahead and kept covered and chilled. Top each cupcake with a heap of frosting and dust with cocoa. Review ideas:I also made a killer frosting with 3 cups powdered sugar, 1/2 cup butter, and an airplane-size bottle of Bailey's Irish Cream.