Ah, the luck of the Irish! Or is it that we're all the lucky ones because they've provided us with some amazing booze? Guinness, Bailey's Irish Cream and Jameson Irish Whisky definitely take the cake here...or in this case, the cupcake. And yes, chocolate! Every day is not complete without chocolate.
What better way to celebrate St Patrick's Day than to pay homage to these fine spirits! Can you say Boozy Irish Cupcakes? Perfect to make this weekend and even share with friends...that is, if you can part with them. They are really perfect to make anytime.
This recipe is fashioned after an American beer cocktail often enjoyed in bars around America on St Patrick's Day. Don't be afraid! This drink is SUPER tasty. It was originally called The Irish Car Bomb by its inventor based in Connecticut back in 1979 because it contained 3 Irish spirits, is consumed as a bomb shot and unfortunately related to some of the unsavory activities over in Ireland. See this link for more information. For reasons that it can be offensive, we prefer to call this recipe Boozy Irish Cupcakes. Keep in mind that only the base cupcake is kid-friendly :)
This amazing cupcake has 3 layers... a Guinness cupcake, topped with a coating of Jameson chocolate ganache and on top of that a swirled Bailey's butter cream frosting. This recipe is based on one provided by Sugar & Snapshots and well worth the time to make it!
BOOZY IRISH CUPCAKES - Makes about 30 cupcakes
INGREDIENTS: GUINNESS CHOCOLATE CUPCAKES
1 cup Guinness (stout beer)
16 tbsp unsalted butter (2 sticks)
1/2 cup Dutch-processed cocoa powder
2 oz (2 squares) dark chocolate (I prefer a 64% or 72% Valrhona)
2 1/2 cup all-purpose flour
2 tbsp corn flour
2 cups sugar
2 tsp baking soda
3/4 tsp salt
2 large eggs
1 cup (8oz) sour cream
JAMESON GANACHE TOPPING
4 oz dark chocolate, finely chopped (use same chocolate suggested above)
4 oz (1/2 cup) heavy cream
1 tbsp butter at room temperature
3 tbsp Jameson Irish Whiskey
BAILEY’S BUTTERCREAM FROSTING
4 egg whites
3/4 cup sugar
1/4 cup vanilla sugar
4 sticks unsalted butter, at room temperature
1/2 cup Bailey’s Irish Cream
GUINNESS CHOCOLATE CUPCAKES
Preheat the oven to 350°F. Line two cupcake pans with paper liners.
Melt the butter in a sauce pan over medium heat. Reduce heat to low. Add the beer, chopped chocolate and cocoa powder and whisk until smooth. Remove from heat and set to the side and allow to cool.
In a large mixing bowl, combine the flour, corn flour, sugar, baking soda and salt, whisk until combined.
In the bowl of an electric mixer, beat together the eggs and sour cream till creamy. Slowly add the stout-butter mixture to the egg mixture, and mix just to combine.
Mix in the dry ingredients on low speed just until completely incorporated. Divide the batter evenly between the cupcake liners, filling them about ⅔ to ¾ full.
Bake until a toothpick inserted in the center comes out clean, about 17 minutes. Allow to cool in the pan for 5-10 minutes, then transfer to a wire rack to cool completely.
JAMESON CHOCOLATE GANACHE TOPPING
Place the chocolate and butter in a bowl. In a sauce pan bring the cream to boil. Pour the hot cream over the chocolate and butter. Leave untouched for 2 minutes. Stir until thick and glossy. Add in the whiskey and stir to incorporate. Refrigerate for 5 min, and stir. Repeat this until the ganache is cool but not solid. It should resemble a thick chocolate sauce.
TIP - to make sure the ganache doesn’t run down the sides of the cupcakes, place the cupcakes in the freezer for 10 min or leave in refrigerator for 30 min. They should be cool to the touch before adding ganache. The cooled cake will solidify the ganache quickly preventing it from dripping down the sides.
Bring the bowl over to the cooled cupcakes. Grab the cupcake by the base and dip the top up the wrapper line in the bowl of ganache. Hold over the bowl to allow excess to drip off. Let the cupcakes cool for 1h or till the ganache is not tacky but firm to the touch. If in a hurry you can refrigerate to cool.
BAILEY’S BUTTERCREAM FROSTING
In a medium metal bowl add the egg whites and whisk with a pinch of salt. Add the sugar to the egg whites and whisk until incorporated. Place bowl over a pan of simmering water. Continue to whisk until the sugar has melted into the egg whites. When you rub it between your fingers it should feel smooth not gritty - important. Use a candy thermometer and cook to 145-155°F.
Transfer to the bowl of a mixer and whisk on med high for 7-10 minutes until has almost tripled in volume and the bowl is cool to the touch. It should resemble marshmallow fluff in texture and have very stiff peaks.
When your egg whites are at this stage slowly add in butter. You will notice it does appear to look curdled after you have added in all butter but keep mixing it will come together. Taste and add powdered sugar to desired sweetness. Should be about ½ cup.
Now it’s time to add the Bailey’s. Be careful not to over mix. Just mix until the Bailey’s is just combined. Taste it and add more sugar if needed and mix for 30 seconds more.
Place into piping bag and pipe onto cooled cupcakes
Lisa Mecray Rogers, award-winning Master Chocolatier and Founder of Luxx Chocolat® xquisite artisan chocolate, ChocoVin Chocolate & Wine Tastings® and Luxx Academy du Chocolat offering classes with adults in mind, Ridgewood resident, recognized as one of the Best Chocolatiers & Confectioners in America. Luxx Chocolat offers unique handcrafted works of art. Nothing artificial, no preservatives, not mass produced.