For those who are unaware St. Patrick’s Day falls on March 17. According to History.com, it’s celebrated by both the Irish and “Irish-at-heart” across the globe every year. It began as a religious feast for the “patron saint of Ireland” but took off as a worldwide festival that celebrated the Irish culture with, music, dancing, parades, special foods, and lots of green. Nowadays, St. Patrick’s Day is centered around beer, shamrocks, and…more beer. But this year let’s make this Irish holiday about cupcakes, shall we?
Here’s a Pinterest inspired recipe for your frosted islands on St. Patty’s Day!
The Famous Irish Car Bomb Cupcake
Photo Courtesy, the Brown Eyed Baker
This cupcake is an adaption of the popular American Irish Car Bomb drinks that consist of a shot of Irish Whiskey and Baileys Irish Cream plopped into a pint of Guinness. It got that name because when the Irish cream and whiskey mixture touch the Guinness it bubbles up rapidly like an explosion. This recipe consist of a Guinness-chocolate cupcake base, filled with an Irish whiskey-infused chocolate ganache, all topped with a vanilla buttercream that has been heavily spiked with Baileys Irish Cream. In order to get the perfect size hole in the cupcake, use a large decorating tip, like the Wilton X-Large 1M star tip, to cut out the center portion. Here’s the recipe from the Brown Eyed Baker
Guinness, Whiskey & Irish Cream Cupcakes
Yield: 24 cupcakes; Prep Time: 40 minutes; Cook Time: 17 minute; Total Time: 1 hour
For the Cupcakes:
1 cup Guinness stout
1 cup unsalted butter, at room temperature
¾ cup Dutch-process cocoa powder
2 cups all-purpose flour 2 cups granulated sugar
1½ teaspoons baking soda
¾ teaspoons salt
2/3 cup sour cream
For the Whiskey Ganache Filling:
8 ounces bittersweet chocolate
2/3 cup heavy cream 2 tablespoons butter, at room temperature
2 teaspoons Irish whiskey (She uses Jameson whiskey)
For the Baileys Frosting:
2 cups unsalted butter, at room temperature
5 cups powdered sugar
6 tablespoons Bailey’s Irish Cream
1. To Make the Cupcakes: Preheat oven to 350 degrees F. Line 24 cupcake cups with liners. Bring the Guinness and butter to a simmer in a heavy, medium saucepan over medium heat. Add the cocoa powder and whisk until the mixture is smooth. Cool slightly.
2. Whisk the flour, sugar, baking soda and salt in a large bowl to combine. Using an electric mixer, beat the eggs and sour cream on medium speed until combined. Add the Guinness-chocolate mixture to the egg mixture and beat just to combine. Reduce the speed to low, add the flour mixture and beat briefly. Using a rubber spatula, fold the batter until completely combined. Divide the batter among the cupcake liners. Bake until a thin knife inserted into the center comes out clean, about 17 minutes. Cool the cupcakes on a rack.
3. To Make the Whiskey Ganache Filling: Finely chop the chocolate and transfer it to a heatproof bowl. Heat the cream until simmering and pour it over the chocolate. Let it sit for one minute and then, using a rubber spatula, stir it from the center outward until smooth. Add the butter and whiskey and stir until combined. Let the ganache cool until thick but still soft enough to be piped.
4. To Fill the Cupcakes: Using a 1-inch round cookie cutter (or the bottom of a large decorating tip), cut the centers out of the cooled cupcakes, going about two-thirds of the way down. Transfer the ganache to a piping back with a wide tip and fill the holes in each cupcake to the top.
5. To Make the Baileys Frosting: Using the whisk attachment of a stand mixer, whip the butter on medium-high speed for 5 minutes, scraping the sides of the bowl occasionally. Reduce the speed to medium-low and gradually add the powdered sugar until all of it is incorporated. Add the Baileys, increase the speed to medium-high and whip for another 2 to 3 minutes, until it is light and fluffy.
6. Using your favorite decorating tip, or an offset spatula, frost the cupcakes and decorate with sprinkles, if desired. Store the cupcakes in an airtight container.