Sunday, June 17, 2012
Irish Car Bombs
Irish Car Bomb Cupcakes From: Brown Eyed Baker
1 cup Guinness Stout
1 cup butter, softened
3/4 cup Dutch processed cocoa
2 cups flour
2 cups sugar
1 1/2 teaspoons of baking soda
3/4 teaspoon of salt
2/3 cup sour cream
8 ounces bittersweet chocolate (I used semisweet)
2/3 cup heavy cream
2 tablespoons of butter, softened
2 teaspoons Irish whiskey
2 cups butter, softened
5 cups powdered sugar
6 tablespoons Bailey's Irish Cream
Cupcakes-Preheat the oven to 350 degrees. Line 24 cups with cupcake liners. Put Guinness and butter in a sauce pan over medium heat and heat to a simmer. Whisk in the cocoa until smooth. Cool slightly.
Whisk the flour, sugar, soda and salt together. In another large bowl-mix the eggs and sour cream together. Add the Guinness mixture to the eggs and then add the flour mixture and beat briefly. Use a rubber spatula to fold the batter until combined. Put the batter in the liners and bake about 17 minutes, or until a toothpick comes out clean. Cool on rack.
Ganache-chop the chocolate and put it in a heat proof bowl. Heat the cream to a simmer and then pour over the chocolate. Let sit for a minute and stir until smooth. Add in the butter and whiskey. Let cool until thickened but still able to be piped. Use the bottom of a large decorating tip to cut out the centers of the cupcakes about 2/3 of the way down. Pipe the ganache into the holes, level with the top of the cupcake.
Frosting-Whip/beat the butter on medium speed for 5 minutes. Slowly add in the powdered sugar and then the Bailey's. Turn the mixer up higher and whip another 2-3 minutes. Use a decorator's tip to pipe the frosting into a swirl. Use sprinkles immediately after piping. I stored these in the fridge in an airtight container.
Sweets for a Saturday