Boozy Cupcake Bombs

‘Tis the day before St. Patrick’s Day!

So Festive, I am

Being a champion office suck-up, I decided to get real creative with my holiday-themed cupcakes this time around. That, and I wanted to see just how much booze I could cram into one baked good. So I decided to utilize a St. Patty’s day staple and whip up a batch of Irish Car Bomb cupcakes.

For those of you who have never had the pleasure of chugging down an Irish Car Bomb, here’s the idea: Drop a mixed shot of Irish whiskey and Bailey’s into a pint of Guinness and drink. Alas, it sounds so easy when in reality, its quite the feat: You have be careful not to shatter the pint glass when you drop the shot in, avoid the shot glass smashing back in your face while chugging, all while trying to finish the drink before it curdles. Yup, it’ll curdle…so gross. I promise you, St. Patrick’s Day is the only day that I justify drinking something that has a 15 second curdle window.

If you can master the art of Car Bomb Chugging, it’s quite a tasty delight – like a  spiked chocolate milkshake. If you don’t want to risk a potential broken nose and/or teeth from unruly shot glasses, I recommend the drink in cupcake form. Much safer, and no risk of a curdle-ey mess.

Irish Car Bomb Cupcakes

(Adapted from Brown Eyed Baker)

Difficulty: Mildly Painful (but worth it!)

Yields: 24 Cupcakes

Ingredients:

For the cupcakes:

  • 1 cup Guinness stout
  • 1 cup unsalted butter, softened
  • 3/4 cup cocoa powder
  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 1&1/2 teaspoons baking soda
  • 3/4 teaspoons salt
  • 2 eggs
  • 2/3 cup sour cream

For the whiskey filling:

  • 8 ounces bittersweet chocolate
  • 2/3 cup heavy cream
  • 2 tablespoons butter, softened
  • 2 teaspoons Irish whiskey (I used Jamison’s)

For the Irish Cream Cheese frosting:

  • 1 8 oz. tub of whipped cream cheese (so much easier to work with then the regular kind), at room temperature
  • 1 stick (4 oz.) of unsalted butter, softened
  • 2 cups powdered sugar
  • 4-6 tablespoons Irish Cream (I used Ryan’s because I’m cheap.)

Directions:

For the cupcakes:

  1. Preheat oven to 350°.
  2. Bring the Guinness and butter to a simmer over medium heat.
  3. Add cocoa powder and whisk until smooth. Remove from heat.
  4. Combine flour, sugar, baking soda, and salt in a large bowl.
  5. In another large bowl, combine the eggs and sour cream with with an electric mixer.
  6. While mixing (so the egg doesn’t cook, add in the cooled Guinness & cocoa powder mixture and beat until combined.
  7. Reduce speed to low and add in the flour mixture until just combined then use a spatula to fold the mixture until completely combined.
  8. Fill the cupcake liners 3/4 full with the batter.
  9. Bake about 17 minutes or until a toothpick inserted in the center comes out clean.
  10. Cool the cupcakes on a wire rack.

To fill the cupcakes:

  1. Using the bottom of a large decorating tip (if you don’t have one, use a knife, no one is going to see the hole so it doesn’t have to be pretty) cut the centers out of the cooled cupcakes going about 2/3 of the way down, like so:
  2. Transfer the ganache to a piping bag (or use a trusty ziploc with the corner cut out) and fill up the holes of the cupcakes to the top, like so:

For the whiskey filling:

  1. Finely chop the chocolate and transfer to a heat proof bowl
  2. Heat the cream until simmering and pour over the chocolate.
  3. Allow the mixture to stand one minute and then stir until smooth using a rubber spatula.
  4. Add in the butter and whiskey – stir to combine.
  5. Allow the ganache to cool until it’s thick, but still soft enough to pipe.

**Trick of the trade…I saw this on Pinterest and did an actual hand slap to my forehead. For as long as I can remember, I’ve been tediously heaving spoonfuls of frosting or filling into piping bags, only to get it everywhere and make a huge mess. Then I saw this:

Put the bag over a cup. SO SIMPLE and so much cleaner…I’m still irritated I had never thought of this… Either way, utilize this method for your icing and ganache.

To make the Irish butter cream frosting:

  1. Using a hand mixer, combine cream cheese, butter, and powdered sugar in a bowl until light and fluffy.
  2. Slowly drizzle in the Irish creme, adding one tablespoon at a time until the desired consistency is reached. It took me five.
  3. Pipe the frosting on the cupcakes however you would like. I liked this:

Finally, I topped my cupcakes off with some festive sprinkles. Car bombs do not have sprinkles, but if they did, I bet they would be green.

Have a safe and festive St. Patrick’s Day and celebrate with these Boozy Cupcake Bombs. Oh, and don’t forget to pinch all those ninnies not wearing green tomorrow!

I do...so watch out!

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11 thoughts on “Boozy Cupcake Bombs

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