Irish Car Bomb Cupcakes

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This cupcake includes all the essential elements of an Irish Car Bomb – a Guinness batter, Jameson ganache, and Bailey’s frosting. Super delicious!

 

Guinness Cupcakes

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1 cup Guinness
1 cup unsalted butter
3/4 cup cocoa powder
2 cups all-purpose flour
1 1/2 tsp baking soda
3/4 tsp salt
2 eggs
2/3 cup sour cream

Dry ingredients first – whisk together the flour, sugar, baking soda, and salt

DSC00491Next, bring the Guinness and butter to a simmer in a pan over medium heat. Add the cocoa powder, whisk until smooth, and let it cool.

 

Beat together the eggs and sour cream at medium speed until combined. Add the Guinness mixture and beat until combined. Add in the flour mixture, beat on low briefly. Use a spatula to fold the batter until completely combined.

DSC00496Fill cupcake liners about 2/3 full, bake at 350 for 17 minutes.

Yield: 24 cupcakes

 

Jameson ganache

DSC005018 oz chocolate
2/3 cup heavy cream
2 Tbsp butter
2 tsp Jameson

 

 

Finely chop the chocolate and put it in a bowl. Heat the heavy cream until simmering, pour it over the chocolate, and let it sit for one minute. Stir until smooth. Add Jameson and butter, and let it cool until it firms up a bit but isn’t too stiff to pipe.

DSC00502 DSC00504Use a decorating tip to core the cupcakes, then pipe the ganache into the cupcakes.

 

 

 

Bailey’s frosting

DSC005122 cups unsalted butter at room temperature
4 1/2 cups powdered sugar
7 Tbsp Bailey’s
2-3 Tbsp heavy cream

 

Whip butter on medium-high for 3-5 minutes. Gradually add in powdered sugar, beating on medium-low until all of it is mixed in. Mix in the Bailey’s, add heavy cream as needed for a smoother and creamier texture to the frosting. Mix on medium-high another 2-3 minutes.

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Pipe onto cupcakes and enjoy!

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