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Recipe of the Week: Irish Car Bomb Cupcakes

Courtesy of Pittsburgh-based food blogger Brown Eyed Baker.

St. Patrick's Day is less than two weeks away. Start your party planning with this recipe—it's fashioned after the ever popular "Irish Car Bomb" cocktail consisting of Baileys Irish Cream, Irish whiskey and Guinness.

Pittsburgh-based food blogger, Brown Eyed Baker—one of my absolute favorite blogs to follow—wrote, "They're also very boozy. Consider yourself warned."

Let's be honest, who won't love chocolate ganache spiked with Irish whiskey and vanilla buttercream icing that essentially tastes like a milkshake? 

As they toast in Ireland, "Sláinte!"

Irish Car Bomb Cupcakes

Yield: 24 cupcakes

Prep Time: 40 minutes | Bake Time: 17 minutes

For the Cupcakes:

1 cup Guinness stout
1 cup unsalted butter, at room temperature
¾ cup Dutch-process cocoa powder
2 cups all-purpose flour
2 cups granulated sugar
1½ teaspoons baking soda
¾ teaspoons salt
2 eggs
2/3 cup sour cream

For the Whiskey Ganache Filling:

8 ounces bittersweet chocolate
2/3 cup heavy cream
2 tablespoons butter, at room temperature
2 teaspoons Irish whiskey

For the Baileys Frosting:

2 cups unsalted butter, at room temperature
5 cups powdered sugar
6 tablespoons Baileys Irish Cream

Directions:

1. 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.

2. 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.

3. 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.

4. 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. Transfer the ganache to a piping back with a wide tip and fill the holes in each cupcake to the top.

5. 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.

6. 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.

(Recipe adapted from Smitten Kitchen)

Click here to see step-by-step photos and read the entire post on Brown Eyed Baker. For more St. Patrick's Day recipes on Brown Eyed Baker, click here.

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