Irish Carb Bomb Cupcakes
No, that’s not a typo in the title—just a little play on words. If you’re counting the carbs in your life, be forewarned. One bite of this cupcake will make you forget about any diet you’re on!
The recipe for the cake portion of these cupcakes is the same one I used for the Chocolate Stout Cake I made recently. The cake is über moist and chocolate-y, so why mess with success? Now, you take a cake that is out of this world and add a Baileys-laced plug of chocolate ganache in the middle. Then frost that heavenly cupcake combo with a light, melt-in-your-mouth Baileys frosting. Eat the cupcake and you will find yourself in a state of Baileys chocolate nirvana.
Trust me, you aren’t in danger of getting drunk on these cupcakes, but you will be singing praises to the lephrecauns!
Happy St. Patrick’s Day!
Irish Carb Bomb Cupcakes
Ingredients for the Cupcakes
- 1 cup Guinness stout
- 1 cup unsalted butter, at room temperature
- 3/4 cup Dutch-process cocoa powder
- 2 cups flour
- 2 cups granulated sugar
- 1 1/2 tsp. baking soda
- 3/4 tsp. salt
- 2 eggs
- 2/3 cup sour cream
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Ingredients for the Ganache Filling
- 8 ounces bittersweet chocolate
- 2/3 cup heavy cream
- 2 tbl. butter, at room temperature
- 2 tsp. Irish whiskey or Baileys, optional (I used Baileys)
Ingredients for the Baileys Frosting
- 2 cups unsalted butter, at room temperature (yes, 2 cups of butter equals one pound!)
- 5 cups powdered sugar
- 6 tbl. Baileys Irish Cream
Directions
To Make the Cupcakes: Preheat oven to 350 degrees F. Line 24 cupcake cups with liners. Bring the Guinness and butter to a simmer in a heavy, medium saucepan over medium heat. Add the cocoa powder and whisk until the mixture is smooth. Cool slightly.
Whisk the flour, sugar, baking soda and salt in a large bowl to combine. Using an electric mixer, beat the eggs and sour cream on medium speed until combined. Add the Guinness-chocolate mixture to the egg mixture and beat just to combine. Reduce the speed to low, add the flour mixture and beat briefly. Using a rubber spatula, fold the batter until completely combined. Divide the batter among the cupcake liners. Bake until a thin knife inserted into the center comes out clean, about 17 minutes. Cool the cupcakes on a rack.
To Make the Whiskey Ganache Filling: Finely chop the chocolate and transfer it to a heatproof bowl. Heat the cream until simmering and pour it over the chocolate. Let it sit for one minute and then, using a rubber spatula, stir it from the center outward until smooth. Add the butter and whiskey and stir until combined. Let the ganache cool until thick but still soft enough to be piped.
To Fill the Cupcakes: Using a 1-inch round cookie cutter (or the bottom of a large decorating tip), cut the centers out of the cooled cupcakes, going about two-thirds of the way down. (I used a small knife to cut out the center.) Transfer the ganache to a piping bag with a wide tip and fill the holes in each cupcake to the top. Do not use the cake you cut out to plug up the hole. Do what I did—eat them as you go (and feed some to anyone who passes by!).
To Make the Baileys Frosting: Using the whisk attachment of a stand mixer, whip the butter on medium-high speed for 5 minutes, scraping the sides of the bowl occasionally. Reduce the speed to medium-low and gradually add the powdered sugar until all of it is incorporated. Add the Baileys, increase the speed to medium-high and whip for another 2 to 3 minutes, until it is light and fluffy.
Using your favorite decorating tip, or an offset spatula, frost the cupcakes and decorate with sprinkles, if desired. Store the cupcakes in an airtight container.
Fran’s Notes
If you don’t use a pastry bag to frost the cupcakes, you probably won’t need the full amount of frosting. I did use a pastry bag and used every bit of frosting to make a generous swirl on each of the 24 cupcakes.
Source: A Brown Eyed Baker recipe