If you went to college or lived near a campus bar, you're undoubtedly familiar with a drink called the Irish car bomb. It's similar to a sake bomb or cement mixer in that it requires choreography: one shot each of Baileys Irish cream liqueur and Irish whiskey are dropped into a pint glass of Guinness stout, and some poor soul downs the entire concoction before the drink can curdle, often while standing on top of the bar. Yowza.
Now, a coed liver might be able to handle that potent combo, but mine certainly cannot, and this weekend I fear being cornered by an overzealous St. Patrick's Day reveler. So when in peril, fight fire with cupcakes!
The brilliance of this recipe is that it both layers and melds the flavors of each liquor, just like the drink that it's based on. The whiskey in the ganache is sharp and bracing, the Baileys soothes as buttercream frosting, and the Guinness gives a moist, malty texture to the chocolate cake.
Of course, if you're not in a boozy mood (or if kids are present), you can leave out the whiskey and Baileys and just ensure that the alcohol cooks off sufficiently in the first step. But for a sweet drink substitute, these cupcakes sure are a shot of wonderful. Keep reading for the recipe.
Adapted from Smitten Kitchen Ingredients 1 cup stout (such as Guinness) Directions Note: The Baileys frosting recipe yields just enough to cover the cupcakes. Double it if you want a greater frosting-to-cake ratio. Makes 24 filled and frosted cupcakes.
Chocolate Stout Cupcakes With Whiskey Ganache and Irish Cream Frosting
1 1/2 cups (3 sticks) plus 2 tablespoons unsalted butter, room temperature
3/4 cup unsweetened cocoa powder (preferably Dutch-process)
2 cups all-purpose flour
2 cups sugar
1 1/2 teaspoons baking soda
3/4 teaspoon salt
2 large eggs
2/3 cup sour cream
8 ounces bittersweet chocolate
2/3 cup heavy cream
1 to 2 teaspoons Irish whiskey (optional)
3 to 4 cups confectioner's sugar
3 to 4 tablespoons Baileys (or milk, or heavy cream, or a combination thereof)
Green sprinkles, for garnish (optional)
Adapted from Smitten Kitchen
1 cup stout (such as Guinness)
Note: The Baileys frosting recipe yields just enough to cover the cupcakes. Double it if you want a greater frosting-to-cake ratio.
Makes 24 filled and frosted cupcakes.