I just want to tell you up front….these are DELICIOUS!
I made these boozy Chocolate Stout cupcakes (also known as “Irish Car Bomb” cupcakes) years ago and decided to make them again for St. Patrick’s Day, although they really could be made any time of the year. I don’t know why I waited so long to make them again. My friend who doesn’t even like cake or cupcakes loved them. They were eaten up in no time flat by everybody, including me, which thereafter I proceeded to give myself a pat on the back and giggle quietly like I had successfully succeeded in taking over the entire world.
“Trust me, you can dance.”
Jameson
Cupcakes from scratch are a thumbs up! Why?
- You actually know what’s in them
- They taste better
- Compliments feel amazing when you know you took the time to make something that wasn’t from a boxed pre-mix.
These are entirely made from scratch, and, although there are 3 different elements to make it’s really not that hard. I found that if you start the ganache and beer/butter mix in two different saucepans at the same time, the process goes quicker. Then by the time the cupcakes are done and cooled, the ganache will be done and cooled in the fridge, too. You could always skip the ganache, but it really gives them that extra touch.
To get the ganache in the middle of the cupcake I used a good old fashioned apple corer. Just stick in in the middle of the cupcake, twist it back and forth while pushing down and pop the middle out. Easy-peasy! A little knife or the back of a piping tip works just as well.
Also, to make it taste even more boozy I dropped about half a teaspoon of whiskey down into the hole I made in the cupcake. #NoRegrets
The cake: Guinness
The ganache: Jameson
The frosting: Baileys….see how that works? 🙂
The stout
I didn’t use Guinness. Instead I used Murphy’s Irish Stout (which to me is world’s better). Although, after making these a few times, it doesn’t seem to matter which type of stout you use because the flavor doesn’t really show through. I definitely wouldn’t leave it out though, because somehow it creates an insanely moist cupcake. Just go with cheap stuff and you’ll be fine.
The whiskey
I didn’t use Jameson. Instead I used Canadian whiskey (I know, shoot me..but it tasted great). I don’t really think anyone will notice the difference with all of the flavors going on in this cupcake, so again, cheapo stuff is totally A-okay.
The Irish Cream
I did use Bailey’s. There are substitutes for this Irish Cream, but since this is part of the whipped cream topping and won’t be cooked, the flavor is more pronounced. If you’re going to go with a name brand for the recipe I’d go with this. but, they will still be good regardless.
Chocolate Stout Cupcakes with Bailey’s Frosting
Ingredients
BATTER
- 1/2 cup Guinness or other stout
- 1/2 cup butter
- 3/8 cup aka 6 Tbsp. cocoa powder
- 1 cup all purpose flour
- 1/2 cup + 2 Tbsp. sugar
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 egg
- 3/8 cup aka 6 Tbsp. sour cream or greek yogurt
GANACHE
- 3 1/2 oz bittersweet chocolate
- 1/3 cup heavy cream
- 1 tablespoon butter
- 1 ½ -2 teaspoons Jameson whiskey or other whiskey
- 1/2 teaspoon vanilla extract
BAILEY’S WHIPPED CREAM FROSTING
- 2 c. heavy whipping cream
- 1/4 c. sugar or up to 1/2 c. for sweeter
- 4 T Baileys Irish Cream
Instructions
- Preheat oven to 350 degrees (F)
- Melt the butter (on the stovetop or in the microwave)
- Add Guinness and cocoa powder and stir to combine well
- In a large bowl, mix the flour, sugar, salt, and baking soda
- Stir in egg and sour cream
- Add chocolate mixture and stir well
- Place cupcake papers in the muffin tin
- Spoon the mixture into the tin to fill about ½ – ¾ full (you’ll have enough for 12 cupcakes)
- Bake for 17 minutes
- Remove from oven and allow to cool fully
GANACHE:
- Gently heat cream on the stovetop at medium-low
- Add chocolate and let sit for a few moments
- Stir gently until chocolate is melted and combined with the cream
- Mix in butter, vanilla, and Jameson
- Allow to cool until thick (semi-solid)
- Spoon into a pastry bag or plastic bag
FROSTING
- Whipped cream frosting:
- -Whip heavy whipping cream on medium-high until it thickens a bit and starts to look like whipped cream.
- -Mix in sugar until just combined.
- -Mix in Bailey’s one Tablespoon at a time until just combined. Don’t overmix.
TO ASSEMBLE
- After the cupcakes have cooled, use an apple corer or knife to scoop out the centers.
- Pipe in ganache to fill (but try not to have them overflowing)
- Pipe icing onto the top.
