Irish Car Bomb Cupcakes Recipe 425

IRISH COCKTAIL CUPCAKES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a muffin tin with paper liners.
• Combine stout beer and butter in a large saucepan over low heat. Heat until butter melts, about 5 minutes. Remove from heat and whisk in brown sugar and cocoa.
• Whisk sour cream, eggs, and vanilla extract in a bowl; pour into the saucepan and mix until a smooth batter forms.
• Stir flour and baking soda together. Fold into the batter. Divide batter evenly among the prepared muffin cups.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 25 minutes. Leave in the tin for 10 minutes, then transfer to a wire rack to cool completely.
• Make frosting while the cupcakes cool. Place butter in a large mixing bowl and beat with an electric mixer on medium-high speed for 2 to 3 minutes. Mix in Irish cream and whiskey on low speed. Gradually spoon in confectioners' sugar, mixing on low speed until frosting is smooth and creamy.
• Spread frosting over cupcakes.

IRISH CAR BOMB CUPCAKES

Steps:

• Preheat to 350 and line a muffin tin with papers. In a small saucepan, bring the Guinness and the butter to a simmer, then add the cocoa powder. Whisk together until smooth and set aside to cool. The mixture might not come completely together, it's OK. Just mix it the best you can. Make sure there are no lumps. Beat the eggs and sour cream together. Slowly add in the cocoa mixture, so that you don't cook the eggs. Beat in the baking soda and salt, then sugar. Stir in the flour last. The mixture should be slightly runny. Fill the muffin cups 3/4 of the way and bake for 18 minutes or until a toothpick comes out mostly clean. Don't worry too much about under-baking. Once the cupcakes are baked and cooled, use an apple corer or other utensil to dig out the center. You want to go almost to the bottom, and the hole should be about ½" in diameter. For the ganache, heat the cream until simmering, then pour it over the chocolate chips and let them sit for a minute. The heat from the cream should be enough to melt the chips. Stir together and add in the butter and whiskey. If you need to, you can put this back over a double boiler or nuke it for a few seconds if it's not warm enough. Try not to heat it too much as you want it to be a little cooler to fill the cupcakes. Spoon the ganache into the holes in the cupcakes and allow to cool and set. Now you can freeze the cupcakes, or frost them. If you freeze them, they should last a few days, and you can take them out a couple hours before frosting them and serving them. To make the frosting, whip the butter until it's nice and light - definitely take the time to do this. Add in the powdered sugar 1-2 tablespoons at a time. Once you've got the full 4-5 cups of sugar in there (stop-when the consistency is like frosting!), add the Bailey's. If it makes the frosting runny add a couple more tablespoons of powdered sugar. If you want to dye the frosting, add in a few drops of food coloring! Use a piping bag to frost your cupcakes.