Cupcake cocktail, anyone? I read about these cupcakes on a couple of different blogs and knew that I had to come up with an excuse to make them. What better excuse than dessert for a dinner party? So, we invited several dear friends (the ones I knew would appreciate these cupcakes the most, LOL!) grilled up some homemade pizza, had an enjoyable meal in the backyard on a lovely Arizona October evening, and ate these babies for dessert. A good time was most definitely had by all. And I'm finally getting around to tellling you about it!
These cupcakes were originally named after a cocktail called an "Irish Car Bomb". I saw them on Smitten Kitchen and Brown Eyed Baker, and wow did those girls take some heat for the name! Lots of controversy about the political correctness. Smitten Kitchen changed the name of the recipe on her blog, but Brown Eyed Baker didn't. I decided to call them something else all together, and took an idea from one of my Facebook friends to call them "Irish Pubcakes"....so that's what they are here!
Basically, it's a chocolate cupcake made with Guinness beer, Irish whiskey chocolate ganache filling, and Bailey's Irish Cream buttercream frosting. Probably not appealing to everyone, but there are those of you who will think they died and went to heaven. You know who you are. :)
Irish Pubcakes
{Source: Smitten Kitchen}
Cupcakes:
What you need:
1 cup Guinness or other stout beer
1 cup unsalted butter
3/4 cup cocoa powder
2 cups all-purpose flour
2 cups sugar
1 1/2 tsp baking soda
3/4 tsp salt
2 large eggs
2/3 cup sour cream
What to do:
Preheat oven to 350 degrees. Line 24 muffin cups with paper liners, Bring beer and butter to simmer in a large, heavy saucepan over medium heat. Add cocoa powder and whisk until smooth. Cool slightly.
Whisk flour, sugar, baking soda, and salt in a large bowl. Beat eggs and sour cream in bowl of an electric mixer. Add chocolate mixture to egg mixture and beat just to combine. Add flour and beat briefly on low speed. Using rubber spatula, fold batter until completely combined. Fill liners. Bake about 17 minutes, rotating 1/2 way through baking time. Cool completely on racks.
Ganache filling:
What you need:
8 oz dark chocolate
2/3 cup heavy cream
2 T butter, room temp
1-2 tsp Irish whiskey
What to do:
Place chocolate in heatproof bowl. Heat heavy cream in saucepan over medium heat until simmering. Pour over chocolate. Allow to sit for a minute or two, and then stir until smooth. Add butter and whiskey, stir until combined. Let cool until thick.
Using the big end of a large pastry tip, cut a hole in the top of the cupcakes. Fill a pastry bag fitted with a wide tip with ganache. Pipe into cupcakes.
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| The ganache filling |
What you need:
3 sticks unsalted butter, at room temp
4-4 1/2 cups powdered sugar
6 T Bailey's
What to do:
Beat the butter in the bowl of an electric mixer on medium-high speed for about 5 minutes, scraping sides occasionally. Slowly add in powdered sugar, about 1/4 cup at a time. Beat until smooth. Add Bailey's and continue to beat until the frosting is smooth and shiny. Fill a pastry bag fitted with your favorite tip and pipe the frosting onto the cupcakes.
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| Not a great picture, but this is what the inside looks like |
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| Here is the finished product again. Just in case you missed it the first time. ;) |
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