Irishcarbomb Recipes

IRISH CAR BOMB

Steps:

• Find a glass that a shot glass will fit into then fill it up with guiness.
• Then fill a shotglass with 1/2 Bailey's and 1/2 Jameson Irish Whiskey.
• Drop the full shotglass into the glass of guiness and drink the concoction as fast as you can.
• (You're supposed to guzzle it down because the mixture begins to curdle pretty quickly and it looks sorta gross).
• Believe it or not- delicious!

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.

IRISH SLAMMER

Steps:

• Fill a shot glass with half Irish whiskey and half Irish cream. Pour Irish stout beer into a pint glass. Drop in the shot glass and drink entire contents at once.

DUBLIN DROP CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Grease a 10-inch fluted tube pan (such as a Bundt®) and coat inside of pan with unsweetened cocoa powder.
• Beat cream cheese, confectioners' sugar, 1 egg, and Irish cream liqueur in a bowl until smooth and creamy. Set aside.
• Beat chocolate cake mix, chocolate pudding mix, 3 eggs, and vegetable oil in a separate bowl until batter is thick and smooth. Slowly beat Irish stout beer into the batter.
• Spoon 1/3 of the cake batter into the prepared pan; layer the Irish cream filling on top. Spoon remaining cake batter over the filling.
• Bake in the preheated oven until a toothpick inserted into the cake comes out clean, 40 to 50 minutes.
• Loosen the edges of the cake from the pan with a thin spatula; let cake rest in pan 15 minutes. Invert pan over a wire rack to release cake and allow to cool completely on the rack.
• While cake is cooling, melt butter in a saucepan over medium heat and stir in white sugar and Irish whiskey. Bring to a boil, stirring to dissolve sugar, reduce heat to low, and simmer until thickened, about 10 minutes.
• Transfer cake to a serving platter. Generously brush whiskey glaze over cooled cake several times and allow glaze to soak into cake.