I can’t say enough about these cupcakes. I had wanted to make them the minute Annie posted about them (and that’s not just because everything Annie makes is awesome). I had the perfect opportunity a few months ago, when a guy in my office turned 21. I know, right? How cute. He’s the only person I work with who is that young, so I knew I had to make it special for him. These cupcakes did it. They were the talk of the
office floor, and all sorts of people were “visiting,” hoping to be offered one.
So yeah. Make these cupcakes. In fact, make a double batch. They’re amazing. Completely worth the multiple steps. And if you don’t tell anyone about the surprise ganache in the middle, you’ll really get some great reactions.
The below recipe has a few modifications. I used a little extra Bailey’s in the ganache and the frosting, and made an extra half batch of the frosting in order to cover all of the cupcakes (although that could be that I’m just now experimenting with piping the icing).
Irish Car Bomb Cupcakes
Adapted from Annie’s Eats, originally found on Smitten Kitchen
Makes 24 Cupcakes
Ingredients for the Chocolate Guinness Cupcakes:
- 1 c. Guinness stout
- 1 c. (2 sticks) unsalted butter, at room temperature
- 3/4 c. unsweetened cocoa powder
- 2 c. all-purpose flour
- 2 c. sugar
- 1 1/2 tsp. baking soda
- 3/4 tsp. salt
- 2 large eggs
- 2/3 c. sour cream (I used reduced-fat and it was fine)
Ingredients for the Bailey’s Chocolate Ganache Filling:
- 8 oz. bittersweet chocolate, finely chopped
- 2/3 c. heavy cream
- 2 Tbs. unsalted butter, at room temperature
- 2 tsp. Bailey’s Irish Cream
Ingredients for the Bailey’s Buttercream Frosting:
- 8 Tbs. (1 stick) unsalted butter, at room temperature
- 3-4 c. confectioners’ sugar, sifted
- 8 Tbs. Bailey’s Irish Cream*
* Note: I love the taste of Bailey’s so added quite a bit to the frosting. I’d recommend adding a little at a time, starting at 2-4 Tbs., and tasting as you go.
Make the Chocolate Guinness Cupcakes:
Line two cupcake pans with paper muffin liners and preheat oven to 350° F.
In a medium saucepan over medium heat, combine Guinness and butter. When butter is melted, add cocoa powder, whisking until smooth. Remove from heat and allow to cool slightly.
In a stand mixer fitted with the paddle attachment, beat eggs and sour cream just until combined. Add Guinness mixture, again mixing until barely combined. With the mixer on low-speed, gradually add in salt, baking soda, sugar, and flour.
Portion batter into prepared muffin tins, filling each to 3/4 full. Bake 15-20 minutes, until a toothpick inserted into the center comes out clean. Allow to cool in the pan for a few minutes before moving cupcakes to a wire rack to cool completely.
When cupcakes are cooled, core center with a small paring knife. This will be for the chocolate ganache.
Make the Chocolate-Bailey’s Ganache:
On the stove, set up a double broiler. In the top bowl, heat cream, until very hot. Add chocolate and allow it to sit for a minute. Whisk cream and chocolate together until the mixture is smooth. Remove from heat and whisk in butter and Bailey’s. Set aside to cool.
When ganache is cooled and thick enough to be piped, transfer to a piping back and pipe into the cupcakes.
Make the Bailey’s Buttercream Frosting:
In a stand mixer fitted with the paddle attachment, beat butter on medium-high speed until light and fluffy, about 3 minutes. Gradually add confectioner’s sugar, until the frosting has reached a good consistency for piping or spreading, until incorporated. Then mix in Bailey’s, until incorporated.
Frost the cupcakes using a piping bag or spreading.