My name is Erin and I date a guy named Nate. It is St. Patrick’s Day AND it is Nate’s birthday. We have Irish running through our blood, and with all this Irish love, we have more than enough to celebrate on this lovely Irish celebration for the Feast of Patrick the Saint.
Speaking of feast, I made Irish Car Bomb Birthday Cupcakes for Nate. What is an Irish Care Bomb? A shot that I would not be caught dead drinking. Add 8 oz of Guinness to a pint glass and let it settle. In a shot glass add 1/2 oz Bailey Irish Cream and top with 1/2 oz Jameson Irish Whiskey. Drop the shot glass into the pint glass of Guinness and drink as fast as you can… other wise it will curdle. No thanks. But whoever decided to dissect it and make it into a cupcake is my kind of woman! (Obviously it was a woman who invented this.)
Irish Car Bomb Cupakes
(Revised from Smitten Kitchen)
Makes about 20-24
- 1 cup Guinness
- 1 cup (2 sticks) unsalted butter
- 3/4 cup unsweetened cocoa powder
- 2 cups all-purpose flour
- 2 cups sugar
- 1 1/2 teaspoons baking soda
- 3/4 teaspoon salt
- 2 large eggs
- 2/3 cup sour cream
- 1 bag Ghirardelli 60% cocoa chips or dark chocolate
- 2/3 cup heavy cream
- 2 tablespoons butter, room temperature
- 2 teaspoons Jameson Irish Whiskey
- 1 teaspoon vanilla
- 3 to 4 cups confections sugar
- 1/2 cup (1 stick) unsalted butter, at room temperature
- 4 to 6 tablespoons Baileys (~2 small nips)
Guinness Cake. Preheat the oven to 350 degrees F. Line a cupcake pan with festive cupcake liner cups. Bring 1 cup beer and 1 cup butter to a simmer in heavy large saucepan over medium heat. Add cocoa powder and whisk until mixture is smooth. Cool slightly.
Whisk flour, sugar, baking soda, and salt in a large bowl. Using an electric mixer, beat eggs and sour cream in another large bowl. Add stout-chocolate mixture to egg mixture and beat to combine. Add flour mixture and beat briefly on a slow speed. Using a rubber spatula, fold batter until completely combined
Divide batter evenly between cupcake liners. Bake until the a tester inserted into center comes out clean, about 15-20 minutes. Cool the cakes completely on a rack… or the out on the deck the Minnesotan way.
Jameson Ganache. Add the chocolate to a heatproof bowl. Heat the cream until simmering and pour it over the chocolate. Let it sit for one minute and stir until smooth. If it isn’t quite melted, microwave in 20 second intervals until melted completely. Add the butter and whiskey and stir to combine.
Let the filling cool slightly but make sure you are still able to spread it. Using a small spoon, apple corer, or melon baller, scoop out the middle to the cupcakes to make a large well. Fill the wells with the ganache to the top. You can either use a spoon or piping bag to fill the holes.
Baileys Frosting. Whip the butter in a bowl with an electric mixer for a few minutes, until it is very light and fluffy. Slowly add the powdered sugar, 1/4 cup at a time. When the frosting looks thick enough to spread, add in the Baileys and whip until combined.
Frost the cupcakes and add shaved chocolate or festive sprinkle to the top to decorate!
The cake of these cupcakes are moist, and sweet and flavorful, seriously one of the best cakes I have ever eaten!!!! The frosting is so boozy with the Bailey’s and the Jameson chocolate ganache is just the
icing on the cake filling of the cake!
I hope you all have a fun St. Patrick’s Day and celebrate responsibly!