Irish Car Bomb Cupcakes

A few weeks ago I made an offhand comment in…well, a comment about making these cupcakes as a way to spit in the eye of all my friends with dietary restrictions.  This recipe has animal products, refined sugar, alcohol, gluten…pretty much everything you need to cut people out of dessert time except for nut allergies.  The comment was born out of break-up aggravation and anger, and I figured channeling that through defiant cupcake baking was more productive than lashing out or boring my friends.  Also, it was my sister-in-law’s early birthday celebration the same weekend and she loves these, so win win!  In fact, I first made these when we went bridesmaids’ dress shopping for her wedding two years ago.  Cupcakes + prewedding diets = still totally delicious.

Irish car bombs are a pint of Guinness with a shot of Bailey’s Irish Cream dropped in them and chugged before the cream curdles.  I’ve had one, at a college Model United Nations party (oh yes, I was quite the cool one), and they can go to your head.  Like immediately.  They are tasty, but I’m not great at drinking quickly, so I prefer these cupcakes.  Last warning: these are incredibly rich. The cake is moist and intense, and the frosting is very sweet – don’t slather it on too thick.  Add a rich chocolate ganache filling to the party and it becomes a one cupcake is enough dessert.

Oh, and I had said that I wasn’t going to do gluten-free any more, but for those celiacs out there, yes, I had already mentally adapted this in a mental win-hearts-and-minds-of-friends ploy.  Follow the recipe with your favorite flour substitute, add a teaspoon of xanthan gum, and use a gluten-free beer.  I haven’t seen a stout yet, but Green’s has a tasty amber that could work.

So let’s make cupcakes.

Irish Car Bomb Cupcakes

I cut the recipe in half to make a dozen cupcakes.  Adapted from this site.

Cupcake ingredients:
1/2 c Guinness or other stout
1 stick of butter
1/4 + 1/8 c unsweetened cocoa powder (strange measurement comes from halving the recipe, sorry)
1 c  flour
1 c sugar
3/4 tsp. baking soda
Scant 1/2 tsp. salt
1 large egg
1/3 c sour cream

Ganache filling ingredients:
4 oz. bittersweet chocolate, finely chopped
1/3 c heavy cream
1 Tbsp. butter, at room temperature
1 tsp. Bailey’s Irish cream (or Irish whiskey, depending on your taste and liquor cabinet holdings)

Frosting ingredients:
4 Tbsp. butter, at room temperature
1 1/2-2 cups powdered sugar
2-4 Tbsp. Bailey’s

Preheat the oven to 350° F.  Line a cupcake pan with paper liners.  In a sauce pan over medium heat, add the stout and the butter.  Drink the rest of the beer.

After the butter has melted, add the cocoa powder and whisk until smooth.  Remove from the heat and allow to cool slightly.

Mix together the dry ingredients (flour, sugar, baking soda, and salt) and set aside.  In the bowl of an electric mixer, beat the sour cream and egg together.

Add the stout and melted better combo and mix until just combined.  On low speed, mix in the dry ingredients bit by bit until just incorporated.  Pour the batter into the cupcake cups, to about 2/3 to ¾ full.

Bake until a toothpick inserted in the center comes out clean, or about 15-18 minutes.  Let them cool in the pan for 5-10 minutes, then move them to a wire rack to cool completely.

Now let’s make the ganache.  Chop the chocolate finely and add to a heatproof bowl.

Heat the cream to a bare simmer, then pour it over the chocolate.  Let the mix sit for one minute and then whisk until smooth.  If the chocolate is not completely melted, place the bowl over a double boiler to finish it off.  You could also try the microwave, for 15 seconds or so, but be very careful not to burn it.  Add the butter and Bailey’s and stir until combined.

(Photo note: I finished this up in the house we rented for the weekend, so I toted my ganache and filling to a strange kitchen and finished it off then. See below.)

Let the ganache cool until it is thick enough to be pipe.  If you want to use your fridge (modern tools, oh mine), just be sure to stir from time to time to ensure even cooling.  Just don’t let it go to far, or you’ll destroy the cupcakes with solid chocolate.

When you are ready to fill the cupcakes, cut out a small cone out of the top of the cupcake with a paring knife.   Go ahead and eat the cake castoffs.

Pipe the ganache into these divots and smooth over with a knife to restore the cupcake dome.

Ok, last step. Frosting. Beat the butter until fluffy, for a couple of clock minutes.  Don’t skimp on this stage,  it will make your frosting lighter and less like spackle.

Add the powdered sugar little by little until it’s all incorporated.  Mix in the Bailey’s until smooth – it takes the place of the milk usually used in a buttercream.  If more is needed, add more.  Mine needed more liquid, but I had already shipped it to another house without a mixer, so it wouldn’t pipe well.  Frost as desired, but go easy!  It’s potent!

Eat up!  But not too many or you’ll feel sick.  So happy, but so sick…


3 Responses to “Irish Car Bomb Cupcakes”

  1. 1 KellyInTheKitchenDotNet October 5, 2012 at 3:50 am

    these are awesome – will have to try!

    • 2 desasdishes October 5, 2012 at 7:18 am

      They seriously are delicious. I am very picky with my cake, and these definitely pass the test. Let me know how it goes!

  2. 3 LifeDelicacy October 5, 2012 at 4:32 am

    Reblogged this on LifeDelicacy's Blog and commented:

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Hey, I'm Desa. I've been bouncing between the Pacific Northwest and Sevilla, Spain in the last few years and from tiny apartment to tiny apartment. I cook mainly for one, which means some potentially boring meals, but here I'll be sharing the food that excites me. Feel free to offer suggestions, commiseration, or desires. And thanks for coming by!


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