Okay, before we get started with this amazingly delicious recipe I have to say (since Deb from SK caught so much flack in her comments), I did NOT name the drink these cupcakes are derived from and it is not meant to be offensive in any manner. Moving on, I first encountered these amazing Irish Carbomb Cupcakes a couple of years ago while searching for the perfect birthday cake for my friend. I made them then and I am pretty sure my friends have mentioned something about me making them again every couple of months or so since then.
I have SO MANY recipes (especially desserts) bookmarked, I hate making the same thing multiple times no matter how much I love it; I guess I feel like there are so many cupcakes out there for me to bake & enjoy! I am very glad I revisited this recipe, for one they are AMAZING, but also so I could share them with you!! Now I won’t try to tell you this is a simple recipe, it is for sure a labor of love, but I will tell you it is worth it!
These could be sped up and simplified by nixing the ganache filling, but I think you would be missing out. Hopefully your Thanksgiving meal planning is coming along well, I am only struggling in how to skim down the oh so long (and always growing) mental list of things I want to make. I’m thinking chocolate pecan pie is sounding good for dessert though, what about you?
Irish Carbomb Cupcakes
- Yield: 24 Cupcakes
- 1 cup Guinness (or other stout beer)
- 1 cup (2 sticks) unsalted butter
- 3/4 cup unsweetened cocoa powder
- 2 cups all purpose flour
- 2 cups sugar
- 1 1/2 teaspoons baking soda
- 3/4 teaspoon salt
- 2 large eggs
- 2/3 cup sour cream
- 8 oz bittersweet chocolate chips or coarsely chopped chocolate
- 2/3 cup half and half or heavy cream
- 2 Tablespoons butter, room temperature
- 2 teaspoons Irish whiskey, I recommend Jameson (optional)
- 3 to 4 cups confections sugar
- 1/2 cup (1 stick) unsalted butter, room temperature
- 6-8 Tablespoons Baileys
- Preheat your oven to 350°, line cupcake pans and set aside. In a large saucepan over medium heat bring the beer and butter to a simmer. Add the cocoa powder and whisk until mixture is smooth. Cool slightly.
- In a medium bowl whisk together the flour, sugar, baking soda, and salt. In the bowl of a stand mixer, or in a large bowl with an electric mixer, beat the eggs and sour cream until combined. Slowly add the stout-chocolate mixture to the egg mixture and beat just to combine. Add the flour mixture and beat slowly until just combined.
- Divide the batter in the prepared cupcake pan, filling them 2/3 to 3/4 of the way full. In the preheated oven bake the cupcakes for about 17 minutes (or until tester inserted into center comes out clean). Cool cupcakes completely on a wire rack. Meanwhile, make the ganache.
- Put chocolate in medium heat safe bowl and set aside. Over medium-low heat in a small saucepan, heat the cream/half-and-half until simmering then pour it over the chocolate. Let it sit for one minute and then stir until smooth. (If the chocolate has not completely melted you can place in the microwave for 20 seconds, but watch carefully so you don’t burn it). Add the butter and whiskey (if using) and stir until combined.
- Let the ganache cool until thick but still soft enough to work with (you can refrigerate the mixture to speed up, but you will need to stir it every 10 minutes or so). Meanwhile cut the centers out of the completely cooled cupcakes, about 2/3 of the way deep. When all cupcakes are ready, fill them with the ganache. You can do so with a spoon and your finger, or by using a piping bag with a wide tip.
- To prepare the icing, beat the butter in the bowl of an electric mixer (or with a hand mixer) until light and fluffy (about 5 minutes).
- While on medium speed add the powdered sugar a few tablespoons at a time. When the frosting looks thick enough to spread, slowly add the Baileys beat until combined. If the icing has thinned too much add a couple more tablespoons of powdered sugar. Frost ganache filled cupcakes and enjoy!
Source: Smitten Kitchen