Even though we’re making my Mom dinner on Sunday (check back for Risotto, Flank Steak and Crème Brulee), today is her actual birthday and I wanted to post something she really likes. Enter Bailey’s Irish Cream. She loves Bailey’s on the rocks. Okay, technically this post is Irish Car Bomb Cupcakes, but she’s a St. Patty’s baby, the Bailey’s flavor is prominent and the cupcakes are just so darned cute!
For those of you who aren’t familiar with Car Bombs, it’s a popular drink made up of Guiness, Jameson Irish Whiskey and Bailey’s Irish Cream. The Guiness is poured ¾ full into a pint glass and the Whiskey and Bailey’s are a half shot each poured into one shot glass. Simply drop the shot glass into the Guiness and start chugging. I was pretty excited to try these boozy cupcakes. I could only slightly taste the Guiness; I think it mainly added moistness to the cupcake. But the Bailey’s was in the ganache filling AND the buttercream frosting so I could definitely taste that!
Happy Birthday Mom, you’re the best!
Irish Car Bomb Cupcakes
For the Guinness Chocolate Cupcakes:
- 1 cup stout Guinness
- 16 tbsp unsalted butter
- 3/4 cup unsweetened cocoa powder
- 2 cup all-purpose flour
- 2 cup sugar
- 1 1/2 cup baking soda
- 3/4 tsp salt
- 2 large eggs
- 2/3 cup sour cream
For the Bailey’s Ganache Filling:
- 8 oz bittersweet chocolate, finely chopped
- 2/3 cup heavy cream
- 2 tbsp butter, at room temperature
- 2 tsp Bailey’s Irish cream
Ingredients for the Bailey’s Buttercream Frosting:
- 8 tbsp unsalted butter, at room temperature
- 3-4 cup confectioners’ sugar, sifted
- 4-8 tbsp Bailey’s Irish cream
- To make the cupcakes, preheat the oven to 350° F. Line 2 cupcake pans with liners. Combine the Guiness and butter in a medium saucepan over medium heat. Add the cocoa powder and whisk until smooth. Remove from the heat and allow to cool slightly.
- In a large bowl, combine the flour, sugar, baking soda and salt. In the bowl of an electric mixer fitted with the paddle attachment, beat together the eggs and sour cream. Add the stout-butter mixture and beat just to combine. Mix in the dry ingredients on low speed just until incorporated. Divide the batter evenly between the cupcake liners, filling them about 2/3 to ¾ full. Bake until a toothpick comes out clean, about 17 minutes. Allow to cool in the pan for 5-10 minutes, then transfer to a wire rack to cool completely.
- To make the ganache filling, place the chocolate in a heatproof bowl. Heat heavy cream in a small saucepan until simmering, then pour it over the chocolate. Let this sit for 1 minute and then whisk until smooth. If the chocolate is not completely melted, place the bowl over a double boiler or give it a very short burst in the microwave (15-20 seconds). Add the butter and Bailey’s and stir until combined.
- Set the ganache aside to let it cool until it is thick enough to be piped (You can use the refrigerator to speed the cooling process, but be sure to stir every 10 minutes or so to ensure even cooling). Meanwhile, remove a portion from the center of the cupcake with a cupcake corer or by using a small paring knife to cut a cone shape out. Once the ganache has thickened to the right consistency fill the cupcakes.
- To make the frosting, place the butter in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium-high speed until light and fluffy, about 2-3 minutes. Gradually add the confectioners’ sugar until it is all incorporated. Mix in the Bailey’s until smooth. Add more if necessary until the frosting has reached a good consistency for piping or spreading. Frost the cupcakes as desired.