Saint Patrick’s Day Boozy Sweets

Irish Car Bomb CupcakesBen and I had a Saint Patrick’s Day party to attend and I decided that as opposed to throwing some green food die in my batter, I needed to stay true to my Irish roots and and spike my Saint Pat’s day sweets.  These Irish car bomb cupcakes are delicious and were a true crowd pleaser.  I would definitely recommend whipping these up for whichever brewfests you will be attending this weekend in honor of this beloved holiday.  Happy Friday!!

Ingredients:

Guinness Chocolate Cupcakes:

  • 1 c Guinness stoutphoto (57)
  • 2 sticks of unsalted butter
  • 3/4 c unsweetened cocoa
  • 2 c flour
  • 2 c sugar
  • 1 1/2 tsp baking soda
  • 3/4 tsp salt
  • 2 large eggs
  • 2/3 c sour cream

Bailey’s Ganache Filling:

  • 8 oz bittersweet chocolate, finely chopped
  • 2/3 c heavy cream
  • 2 tbs butter, room temp
  • 2 tsp Bailey’s Irish Cream

Bailey’s Buttercream Frosting

  • 1 stick of unsalted butter, room temp
  • 3-4 c powdered sugar
  • 4-8 tbs of Bailey’s Irish Cream (depends on how boozy you’d like– you can also use half and half)

Directions:

  1. Preheat the oven to 350 degrees
  2. Line a cupcake tin with liners and set aside
  3. Combine stout and butter in a small saucepan over medium heat and whisk in the cocoa until smooth
  4. Remove from heat and allow to cool
  5. In a large mixing bowl combine your dry ingredients (flour, sugar, baking soda, salt)
  6. Beat together eggs and sour cream to blend with an electric mixer
  7. Gradually add in the stout mixture and then mix in the dry ingredients on low until well incorporated
  8. Divide batter into cupcakes pan (makes approx 2 dozen) and bake until a toothpick comes out clean (approximately 15 minutes)photo (58)
  9. To make the ganache, place chocolate in a heatproof bowl and heat heavy cream in a sauce pan until bubbly, pour the heavy cream over the chocolate and let sit for 1-2 minutes
  10. Add butter and Bailey’s Irish cream and stir until combined, set aside to cool
  11. Cut a portion from the center of a COOLED cupcake using the cone method and once the ganache is of the right consistency (thicker texture), pipe the ganache into the center of the cupcake, replacing the top of the cupcake when completed
  12. To make the frosting, beat the butter on medium high in an electric mixer until light and fluffy
  13. Gradually add the powdered sugar until incorporated and mix in the Bailey’s until smooth
  14. Frost the cupcakes as desired and decorate with any excess chocolate ganache

photo (59)And just because I couldn’t resist- here is a snapshot of me after I pulled my first Guinness at Saint James Gate in Dublin a few summers ago–  I wish I could join the party in Ireland this weekend!

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