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Receta Irish Car Bomb Cupcakes
by Frank Speyerer

Irish Car Bomb Cupcakes

Guinness cupcakes with a Jameson whiskey ganache (filling) center and topped with a Baileys Irish Cream frosting. Recipe adapted from Smitten Kichen.com

Calificación: 5/5
Avg. 5/5 1 voto
Tiempo de Prep: Estados Unidos American
Tiempo para Cocinar: Raciónes: 24

Ingredientes

  • Ingredients 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
  • • 1 teaspoon vanilla
  • • 1½ teaspoons baking soda

  • • ¾ teaspoons salt

  • • 2 eggs

  • • ⅔ cup sour cream
  • ________________________________________
  • Ingredients Whiskey Ganache (Filling):
  • • 8 ounces bittersweet chocolate

  • • ⅔ cup heavy cream

  • • 2 Tablespoons butter, at room temperature

  • • 2 teaspoons Jameson Irish whiskey
  • ________________________________________
  • Ingredients Baileys Frosting:
  • • 1½ sticks unsalted butter, at room temperature
  • • 4½ cups powdered sugar

  • • 6 Tablespoons Bailey's Irish Cream
  • • 1 pinch salt
  • • 1 green and gold sprinkles
  • ________________________________________

Direcciones

  1. Method:
  2. To Make the Cupcakes:
  3. Preheat oven to 350º F.
  4. Line 24 cupcake cups with liners.
  5. Bring the Guinness and butter to a simmer in a heavy, medium saucepan over medium heat.
  6. Add the cocoa powder and whisk until the mixture is smooth.
  7. Cool slightly.
  8. Whisk the flour, sugar, baking soda and salt in a large bowl to combine.
  9. Using an electric mixer beat the eggs and sour cream on medium speed until combined.
  10. Add the Guinness-chocolate mixture to the egg mixture and beat just to combine.
  11. Reduce the speed to low, add the flour mixture and beat briefly.
  12. Using a rubber spatula, fold the batter until completely combined.
  13. Divide the batter among the cupcake liners.
  14. Bake until a thin knife inserted into the center comes out clean, about 17 minutes.
  15. Cool the cupcakes on a rack.
  16. To Make the Whiskey Ganache Filling:
  17. Finely chop the chocolate and transfer it to a double boiler.
  18. In a separate pot heat the cream until simmering and pour it over the chocolate.
  19. Let it sit for one minute and then, using a rubber spatula, stir it from the center outward until smooth.
  20. ________________________________________
  21. Note: If this has not sufficiently melted the chocolate, slowly heat the double boiler to gently until the chocolate just begins to melt what remains.________________________________________
  22. Add the butter and whiskey and stir until combined.
  23. Let the ganache cool until thick but still soft enough to be piped.
  24. To Fill the Cupcakes:
  25. 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.
  26. Transfer the ganache to a piping bag with a wide tip and fill the holes in each cupcake to the top.
  27. To Make the Baileys Frosting
  28. 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.
  29. Reduce the speed to medium-low and Slowly add the powdered sugar, a few tablespoons at a time. Until all of it is incorporated.
  30. When the frosting looks thick enough to spread, drizzle in the Baileys and whip it until combined.
  31. ________________________________________
  32. Note: If this has made the frosting too thin (it shouldn’t, but just in case) beat in another spoonful or two of powdered sugar.________________________________________
  33. Using your favorite decorating tip, or an offset spatula, frost the cupcakes and decorate with sprinkles, if desired.
  34. Store the cupcakes in an airtight container.
  35. ________________________________________