Tempting Tuesdays ~ Irish Car Bomb Cupcakes

For a special St. Patrick's Day Edition of Tempting Tuesdays, I wanted to find something truly unique. I love cupcakes so I knew there had to be some Irish recipe out there with a cupcake. Low and behold, I found the mother load on Annie Eats. These Irish Car Bomb Cupcakes give you a sweet alternative to the drink of the same name. A little bit of alcohol in all three parts of the cupcake just like the drink. A great, non-green food to decorate your table at your St. Patrick's Day gathering.



1 cup stout (Guinness)
16 tbsp. unsalted butter
¾ cup unsweetened cocoa powder

2 cups all-purpose flour

2 cups sugar

1½ tsp. baking soda

¾ tsp. salt

2 large eggs

2/3 cup sour cream
Ganache filling
8 oz. bittersweet chocolate, finely chopped

2/3 cup heavy cream

2 tbsp. butter, at room temperature

2 tsp. Bailey’s Irish cream or Jameson whiskey
Bailey’s buttercream frosting

8 tbsp. unsalted butter, at room temperature

3-4 cups powdered sugar, sifted

4-8 tbsp. Bailey’s Irish cream

Preheat oven to 350°. Place cupcake liners in cupcake pans. Recipes yields 24 cupcakes.

Combine stout and butter in a saucepan over medium heat. Add cocoa powder and whisk until smooth. Remove from heat and let cool slightly.

In a large mixing bowl, combine flour, sugar, baking soda, and salt. In your mixer, blend eggs and sour cream together. Add stout-butter mixture and blend. Mix in dry ingredients slowly on low speed until incorporated.

Divide batter evenly between cupcake liners. Bake for 17 minutes, until a toothpick comes out clean. Cool in pans for 5-10 minutes then transfer to wire rack to cool completely.

For ganache, place chocolate ing heatproof bowl. Heat cream in saucepan until simmering then pour over chocolate. Let sit for 1 minutes then whisk until smooth. Add butter and Bailey's or Jameson, stir until combined. Let ganache cool until it is thick enough to be piped.

Cut out a portion from the center of the cupcake. I made mine rather small, so I had some extra ganache at the end.

Once the ganache is cooled, transfer to a piping bag fitted with a wide tip and pipe into cupcakes.

For frosting, add butter to your mixing bowl and beat on medium-high speed until fluffy. Gradually add powdered sugar until incorporated. Mix Bailey's in until smooth. Frost cupcakes as you like. I used a medium star tip to give these babies a little flair!