Irish Car Bomb Cupcakes (minus the wiskey)

Why minus the whiskey?  Well, two very good reasons, really.  One, I hate whiskey.  Two, I didn't have any.  Those good enough reasons for you?  Thought so.

I thought since I was running this race on St. Patrick's Day that I deserved a treat before hand.  This way, I will eat these all week and then feel like I really HAVE to run on Saturday to burn off all the calories and that will keep me motivated to the finish!  These cupcakes were delicious!  The cupcake itself was over the top chocolate ymminess and the icing was to die for and don't forget the filling, super rich!  As a warning, these are definitely for the chocolate lover.  Wade liked them, but could have done without the filling. I didn't let the kids try them because of the alcohol factor, though it it probably fine.  I made them tie dye rainbow cupcakes intstead, so they were happy!  These are perfect for St. Patrick's Day treats :)  Here's the recipe:

Irish Car Bomb Cupcakes (minus the whiskey)
very slightly adapted from Annie's Eats

Cupcakes
1 cup Guinness
2 sticks butter
¾ cup unsweetened cocoa powder - I used Ghirardelli
2 cups all-purpose flour
2 cups sugar
1½ t. baking soda
¾ t salt
2 large eggs
2/3 cup sour cream

Ganache
8 oz. bittersweet chocolate, finely chopped (Again, I used Ghiradelli)
2/3 cup heavy cream
2 tbsp. butter, at room temperature
4 tsp. Bailey’s Irish cream

Frosting
2 sticks butter, at room temperature
3-4 cups confectioners’ sugar, sifted
2 T heavy cream
2 - 4 T. Bailey’s Irish cream

For the cupcakes, preheat the oven to 350° F. Combine Guinness and butter in a saucepan over medium heat.  Stir until butter is melted.  Add the cocoa powder and whisk until smooth.  Remove from the heat and allow to cool slightly, aprox 8 to 10 minutes.

In a large bowl,whisk together the flour, sugar, baking soda and salt.  In another bowl beat together the eggs and sour cream.  Add the Guinness mixture and beat just to combine.  Mix in the dry ingredients on low speed just until incorporated.  Pour into cupcake pan with liners, filling each aprox 3/4 full.  Bake until a toothpick inserted in the center comes out clean, 15 to 17 minutes.  Allow to cool completely before filling.

To make the filling, chop chocolate into fine pieces and place in bowl.  Heat the cream in a small saucepan until simmering, then pour it over the chocolate.  Let sit for one minute and then whisk until smooth.  If the chocolate is not completely melted, place the bowl over a double boiler and continue to whisk until melted.  Add the butter and Bailey’s and stir until combined. Let cool until thick.  Aprox. 40 to 60 minutes.  Once cool and thick, put ganache in piping bag or use a zip lock bag with corner trimmed to fill cupcakes.

To fill cupcakes, using a small knife, cut out a small, deep top from the cupcake.  (Pictures below).  Pipe in the ganache.  Trip the top you cut off and place back on the cupcake. 

To make the frosting, beat butter on medium-high speed until light and fluffy, about 2-3 minutes. Gradually add the powdered sugar until it is all incorporated.  Mix in the cream and then the Bailey’s until smooth.  Add more Bailey's if necessary until the frosting has reached a good consistency.  I wouldn't suggest going to heavy on the Bailey's.  I used a bit to much the first time around and had to pitch it, the flavor was just off.  Frost your cupcakes.

Never filled a cupcake before?  Here's what it looks like:

Use a paring knife and cut out a piece from the center.  Pipe in filling.  Trim the piece you removed.

Replace the top.  Doesn't have to be perfect, no one will ever see it as it will be covered with frosting!

The finished product

Hope you have a great week!