March 21, 2012 by Amie M
Saturday saw more than blue cheese and bacon burgers. It saw hours of frivolity, flip cup, drinking games, silliness with minor casualties in our tiny apartment. The peak of it all, in terms of food, had to do with the cupcakes. Irish car bomb cupcakes.
For those unfamiliar with the drink, it is a pint of Guinness with a shot of irish whiskey and irish cream dropped in. Then one must drink this whole pint of yummy before it curdles. It takes like a stout beer float, if you can finish before the dreaded curdling.
Well on Pinterest, a recipe for this drink in cupcake form was being passed around like one hot potato. I jumped on it!
But with guests arriving a fair bit earlier than expected, I had to cut the whiskey ganache center and go just for the extra sweet irish cream buttercream on top. I don’t think anyone minded.
To start, for the cupcakes you will need: eggs, Guinness, flour, butter, Dutch cocoa, sugar, baking soda, salt and sour cream.
Preheat oven to 350 F, and line your cupcake tins.
In a small sauce pan, melt 1 c unsalted butter in 1 c Guinness.
Bring to a simmer.
Whisk in 3/4 c Dutch cocoa until well blended. Remove from heat and cool slightly.
In a large bowl, whisk 2 c sugar, 2 c flour 3/4 t salt and 1 1/2 t baking soda.
In another bowl, smaller one, beat 2 eggs and 2/3 c sour cream until smooth.
Add the Guinness chocolate mixture to eggs, slowly, beating as you go. If your chocolate isn’t just about room temp, pour a little in first to temper the eggs. Throwing it all in at once with shock the eggs and cook them. Eggs are sensitive little buggers.
Add the chocolate and egg mixture to the flour bowl.
Beat slowly for a half a minute to barely combine.
Then fold the batter. To fold, simply wipe the spatula around the side of the bowl, then around underneath the batter.
Then bring back up to the top. Folding is done when you don’t want to overwork the batter or dough.
Pour into cupcake foils, and bake for 17 minutes, or until a knife comes out just clean.
For the irish cream butter cream, you will need unsalted butter at room temperature, icing sugar, and irish cream. None of these are pictured, because the guests were already there.
But here is the finished product of mixing 2 c (yes, TWO CUPS) of butter, 5 c powdered sugar, and 6 T irish cream.
After the cupcakes are cooled, put your fave tip on a frosting bag, and pipe away! You may have to ration these babies. Their booziness will have all the boys coming to your yard.