Friday, March 2, 2012

Irish Car Bomb Cupcakes

Sometimes I wonder if there is anything better than a cupcake that has alcohol in it.  And then I think of my Irish Car Bomb cupcakes that have not one, but three types of alcohol in them, and realize that there is something better!  These are definitely some of my favorite cupcakes to make and I just don't get a lot of opportunities to do so.  However when my favorite Dogfish bartender requested them for his last bartending shift (don't worry, he's just becoming a manager!) I knew it was a perfect chance!  Plus it gets everyone in the St. Patty's Day Spirit!   
The liquor I used.... yes I know they aren't all name brand!
The premise behind an Irish Car Bomb (in case you didn't know) is:  Take about 2/3 of a pint of Guinness.  Then take a shot of half whiskey (recommended: Jameson) and half Irish cream (recommended: Baileys) and drop it in the Guinness. The goal is then to chug the mixture as fast as you possibly can.  You are then pretty bombed... hey is that how it got its name??    Anyway, it's a very desirable skill to be able to do it quickly and I warn you: Don't ever challenge my Mom.   She will beat you and has been known to do them while my Dad and I aren't paying attention.  We've also been known to complete family Irish Car Bombs (but only on St Patty's Day in San Diego when they ran out of Pliny....)
Irish Car Bombs can definitely be a family activity!

These cupcakes are very easy to make.    The cake recipe is my go to "chocolate stout cake" (the same base I've used for my very first post on the Snow Covered Mountain Cupcakes and the Punkin Cupcakes (which I assure you you will see again VERY soon))   When the cupcakes were cooled, I poked holes in the top of them using a corn on the cob skewer.  Then I took the whiskey (or I may have used Kentucky Bourbon cause I had it in my liquor cabinet) and used a pastry brush to spread it on top.  I didn't want to put too much whiskey, but just enough to give it that whiskey flavor.   I was really excited to use my new "no drip pastry brush" that I bought somewhere.  Well you may not be able to see it from the picture, but I assure you, IT DRIPPED EVERYWHERE.   Potentially it was because I had thrown out the box/directions a long time ago, but lets be honest.... who thinks you are going to need directions for a pastry brush?? 

The icing was an adaptation of my favorite buttercream, with basically Irish whiskey instead of milk.  Ha.   I was a bad baker and just kept adding it until I got to the desired consistency and flavor and didn't measure at all.   Oh well!   I used a pretty bottom shelf brand (Ryan's Irish Whiskey) so I think if I used Baileys the flavor would have been stronger.  Still it was all together pretty darn good!

Definitely one of my favorite recipes and may have to make another batch in a couple weeks for St. Patty's Day! 


Irish Car Bomb Cupcakes
Makes 24

Chocolate Stout Cupcakes
  • 1-1/3 cups Guinness Stout (ok really, you can use any stout, but lets be Irish here!)
  • 1 1/2 Sticks Unsalted Butter
  • 3 oz unsweetened chocolate
  • 2 Cups All Purpose Flour
  • 2 Cups Sugar
  • 1/2 Tablespoon Baking Soda
  • 3/4 Teaspoon Salt
  • 2 Large Eggs
  • 3/4 cup Sour Cream 
  • About 1/3 cup Irish Whiskey 
  1. Preheat oven to 350 degrees
  2. Bring stout and butter to a simmer in a large saucepan over medium heat. Do not boil.
  3. Add unsweetened chocolate chunks to hot stout/butter mixture. Whisk until chocolate melts. Turn heat off and let cool.
  4. Add sugar to chocolate mixture and whisk to combine.
  5. Sift flour, baking soda and salt in a separate bowl (I just use a whisk)
  6. In a stand-alone mixer with a whisk attachment, combine the eggs and sour cream on medium speed.
  7. Add stout-chocolate mixture to the egg mixture and combine on medium-low speed until incorporated.
  8. Slowly add flour mixture in thirds to chocolate mixture with whisk attachment. Scrape the sides with your whisk to make sure you get all the dry ingredients combined.
  9. Place cupcake papers in pan and divide batter into cups evenly. Fill about 2/3 of the cup.
  10. Bake for 18-24 minutes or until the tops are firm to the touch, and a toothpick/fork comes out clean when put in the top
  11. Transfer to a wire rack to cool.
  12. Once cool, poke holes in the top using a toothpick, corn skewer or even a fork.  
  13. Using a pasty brush, brush the tops evenly with your whiskey.  You don't want the cupcakes to be soaked, but have a nice whiskey taste to them.  I think the best method is to go through all the cupcakes once, and then go back again.  Let the whiskey soak in before you add more.
 
Irish Cream Butter Cream
  • 2-1/2 sticks of butter (room temperature)
  • 6 Tablespoons shortening
  • 8-10 cups of powdered sugar (I tend to end up using one whole 2lb bag)
  • 1/4-1/2 cup Irish Cream (I recommend Bailey's)
  1. Cream butter and shortening together and until soft
  2. Add powdered sugar with mixer on low, one cup at a time
  3. Add in about a 1/4 cup of Bailey's and mix.
  4. Add in Bailey's at about a tablespoon a time until you get to the desired taste/consistency
  5. Decorate using your favorite tip and sprinkle with green sprinkles (or shamrocks!)
Buttercream inspired by Sweet Revenge Bakery
Cupcakes Adapted from Celebrations.com

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