Wednesday, October 5, 2011

Irish Car-Bomb Cupcakes

Chocolate Stout Cupcakes filled with Ganache and topped with Irish Whipped Cream Frosting 

My first experiences with baking with alcohol was through my Champagne Frosting adventures (more to come on that subject later), and then just recently with my white wine frosting. I’ve never tried to bake it in, but I recently came across a recipe from the Craving Chronicles and decided to use it in conjunction with a Bailey’s Whipped Cream Frosting from the Cupcake Project.

At first bite, the cupcakes were quite boozy! I’m hoping that as they settle they will get better. The Bailey’s Frosting was divine, I could eat it with a spoon, no cupcakes needed!

Update 10/6/11: The cupcakes were 100% better the next morning! The strong alcohol flavor has subsided and you are left with a subtle hint of Bailey's. The Ganache blended really well into the rest of the cake. Everyone loved them at work (took them to a staff meeting) and only have one or two left! If you are worried about the alcohol flavoring, or don't want to leave them in the fridge overnight,  leave the whiskey out of the Ganache, that's where the strong flavor came from. 

Chocolate Stout Cupcakes (From the Craving Chronicles)
1 cup Guinness
1 cup (2 sticks) unsalted butter
3/4 cup cocoa powder
2 cups flour
2 cups sugar
1 1/2 teaspoons baking soda
3/4 teaspoon salt
2 large eggs
2/3 cup full-fat sour cream

Ganache Filling
 8 ounces bittersweet chocolate
2/3 cup heavy cream
2 tablespoons butter, room temperature
2 teaspoons Irish whiskey (I used Jameson, and had to buy some so now I have an almost full bottle in my cabinet!)

Baileys Frosting (from the Cupcake Project)
4 C heavy whipping cream
1 1/3 C sugar
4 T Bailey’s Irish Cream

Step 1: Make the cupcakes:
1. Preheat oven to 350°F. Line 24 cupcake cups with liners.
2. Bring 1 cup stout and 1 cup butter to simmer in heavy large saucepan over medium heat.
3. Add cocoa powder and whisk until mixture is smooth. Cool slightly.
4. Whisk flour, sugar, baking soda, and 3/4 teaspoon salt in large bowl to blend.
5. Using electric mixer, beat eggs and sour cream in another large bowl to blend.
6. Add stout-chocolate mixture to egg mixture and beat just to combine.
7. Add flour mixture and beat briefly on slow speed.
8. Using rubber spatula, fold batter until completely combined.
9. Fill cupcakes and bake for about 17 minutes.

Step 2: Make the filling:
1. Chop the chocolate and transfer it to a heatproof bowl.
2. Heat the cream until simmering and pour it over the chocolate. Let it sit for one minute and then stir until smooth.
3. Add the butter and whiskey and stir until combined.

Step 3: Fill the cupcakes:
1. Let the Ganache cool until thick but still soft enough to be piped (I put mine in the freezer for about 5 minutes, stirred, then put back in freezer for 5 more minutes)
2. Cut a conical shape out of the cupcakes
3. Put the Ganache into a piping bag, cut the corner off, and pipe into cupcakes
4. Remove excess cupcake from core, and replace the top

Filled Cupcakes:

Step 4: Make the Frosting: 
1. Whip heavy whipping cream until it looks like whipped cream.
2. Mix in sugar and Bailey’s Irish Cream until just combined.
3. Pipe onto cupcakes
4. Garnish with Chocolate Shavings

The finished product:

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