Thursday, March 14, 2013

Irish Car Bomb Cupcakes

is there anything happier than st. patrick's day in chicago?!  i'm pumped for this weekend and in anticipation thereof, i made my famous irish car bomb cupcakes.  i made them last year, and everyone loved them and also got tipsy off them so i think they're a win.  you can go the difficult route, which i laid out for you.  it will leave you with more authentic slightly better tasting cupcakes, like the ones i made last year.  and then i also, in bold, laid out the easy, cheater route, which is what i did this year.  trust me folks, if you're pressed for time and no one is an expert cupcake judger, go the easy route.  no one will know.

the cakes
simmer 1 cup guinness with 1 cup butter and whisk in 3/4 cup cocoa powder until smooth.  allow to cool slightly.  in a bowl, beat 2 eggs and 2/3 cup sour cream until combined.  add guinness mixture and combine.  in another bowl, combine 2 cups flour, 2 cups sugar, 1.5 teaspoons baking soda, and 3/4 teaspoon salt.  add to egg mixture slowly and combine completely.  put batter in cupcake tins and bake at 350 degrees about 15 minutes.

easy cheater route - mix chocolate boxed cake mix (just the dry mix!) with 1.5 cups guinness.  fill tins and bake as directed.  you're welcome.  because don't even act like you aren't thrilled i tested that one for you.

the filling
simmer 2/3 cup heavy cream and pour over a bowl of 8 ounces chopped bittersweet chocolate.  allow to sit for 1 minute and then stir until smooth.  let rest for 2 minutes.  stir in 2 room temperature tablespoons butter and 2+ teaspoons jameson.  allow to cool until think enough to be inserted into the cupcakes without melting out.  cut out the center of the cupcakes and fill with your whiskey creation.

easy cheater route - 12 ounces (1 bag) semi-sweet chocolate chips, 1 cup heavy whipping cream, 3 tablespoons jameson.  microwave chocolate and cream 1 minute at at time, stirring in between, until melted.  add jameson.  less ingredients, less measuring, more alcohol.  you're welcome.  (in case you're wondering, butter makes ganache glossy and pretty.  in the middle of a cupcake, who cares.) 

the frosting
beat 1 stick room temperature unsalted butter until fluffy.  slowly add in 3 cups powdered sugar.  then add in 6 tablespoons bailey's and beat until fluffy.  no easier route than that!

frost when cupcakes are completely cool, sprinkle in green, and enjoy!  happy St. Patrick's Day!

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