A friend/husband’s co-worker posted this recipe to my Facebook page recently. I took it as a subtle hint that, if I should happen to try out the recipe, he wouldn’t mind sampling one or two. So I whipped these up yesterday and my husband took them into work today. I’m looking forward to hearing the comments about them; we sampled one last night. Some of the quotes from my husband include: “I don’t like cupcakes but holy sh!t, these are good!” “I think I got a slight buzz.” and “Holy God in Heaven: Irish Car Bombs are Deelish!”
Yep, that’s one of the names of this cupcake: Irish Car Bombs. I’m going with Spiked Irish Cupcakes instead. Feel free to call them what you want. One little note: these are not really for the kiddies. They are made with Guinness stout, whiskey, and Irish cream liqueur, and while the stout is baked into the cupcake, the whiskey and cream liqueur is not cooked off.
Spiked Irish Cupcakes
For the cupcakes:
1/2 cup of Guinness
1/2 cup unsalted butter, melted
3/8 cup cocoa powder (1/4 cup plus 2 tbsp)
1 cup flour
1 cup sugar
3/4 tsp baking soda
1/2 tsp salt
3/8 cup sour cream (1/4 cup and 2 tbsp)
For the ganache:
3 1/2 oz bittersweet chocolate
1/3 cup heavy cream
1 tbsp unsalted butter
1/2 tbsp Jameson (or other brand) whiskey
1/2 tsp vanilla extract
For the frosting:
1 3/4 cup powdered sugar
1/2 cup butter, room temperature
2 tbsp Irish cream liqueur
Preheat oven to 350 degrees. Add cupcake papers to your muffin tin (this recipe makes exactly 12 regular size muffin or at least 24 mini muffins, maybe more. I made regular sized muffins). Melt butter in a small saucepan.
Add Guinness and cocoa powder to the saucepan and stir to combine.
In a separate, large bowl, combine flour, sugar, salt and baking soda. Stir in egg and sour cream.
Add chocolate Guinness mixture and stir well.
Spoon the mixture into the cupcake papers. Fill about 3/4 full. Place in oven and bake for about 17-19 minutes. Place on a wire rack and allow to cool completely.
Once cupcakes are cool, use a small spoon to scoop out the centers.
The scooped out centers are going to be filled with ganache. To make the ganache: Gently heat the heavy cream in a small saucepan on low heat. Add the chocolate and let it sit for a few seconds, without stirring.
Stir gently to combine, then add butter, whiskey and vanilla and stir.
Remove from heat. The ganache will be runny. Allow to cool until the ganache is thick/semi-solid. You can put it in the refrigerate to help this process along, stirring occasionally.
Spoon the ganache into the center of the cupcakes. This ganache recipes makes the perfect amount for 12 regular-size cupcakes.
Now you are ready to frost these bad boys. To make the frosting: Add powdered sugar, Irish cream liqueur and butter into a bowl. Mix using an electric mixer until very well combined.
Spoon the frosting into a pastry bag or plastic bag. I used a plastic bag then snipped off one corner.
Pipe the icing onto the top of the cupcakes. This frosting recipe is not enough to frost the entire top of the cupcake; you may not want to anyway, it’s very sweet! Just a bit right over the center will do. My decorating skills need some work but the taste…. fantastic!
Let me know if you give these a try. I really think you’re going to like them. I’ve already had a request to bring them to the Next Happy Hour for Parkinson’s on April 12th. There are going to be cupcakes that night, donated by Paradise Bake Shop in Shrub Oak. But these spiked Irish cupcakes may make an appearance at a Next Happy Hour in the future!