Happy St. Patrick's Day! I hope that everyone is enjoying their day and staying safe. If you're like me and staying in today whip up some great recipes in the kitchen. It's time for some boozy baking!
Other St. Patrick's Day Blogs: Lucky Charm Doughnuts, Poutine with Guinness Gravy and St. Patrick's Quiche.
The drink is traditionally a pint of Guinness, and a shot of Bailey's/Jameson. The shot is dropped into the pint. You have to chug the Carbomb before the Bailey's curdles. The name comes from the fact that dropping the shot glass into the other drink is called a bomb shot (think Jägerbomb or Sake Bomb) and that all of the ingredients in the drink are Irish. I've never personally had the drink, but I've seen people drink them. I've made these cupcakes before and this is one of J's favorite recipes that I make.
This recipe comes from Will Cook for Friends.
After reading the comments people have written on other blogs which have posted this recipe, I feel the need to add a disclaimer. If you're reading this from another country (hello it's great to have you) I know that Irish Carbomb is an offensive name for a drink and it is not at all my intention to offend anyone. In America it is a really popular drink and a very recognizable name and that's why the cupcakes are named Carbomb Cupcakes, to maintain the connection between the drink and the cupcakes.
For the cake:
-1 cup Guinness stout, or other dark beer
-2 sticks unsalted butter
-3/4 cup unsweetened cocoa powder
-2 cups (loosely filled, not packed) all-purpose flour
-2 cups white sugar
-1 1/2 tsp. baking soda
-3/4 tsp. sea salt
-2 large eggs
-2/3 cup sour cream
For the ganache:
-8 oz. dark chocolate, chopped or in chip form (semisweet, bittersweet, use what you like)
-2/3 cup heavy whipping cream
-2 TBSP unsalted butter, room temperature
-1-2 TBSP Irish Whiskey
For the buttercream:
-3 cups confectioner's sugar
-1 stick unsalted butter, room temperature
-1/4 cup Bailey's Irish Cream
-1/4 cup Bailey's Irish Cream
|I know Jack Daniel's isn't Irish...but that's the whisky we had on hand.|
|Combine the butter and Guinness, bring to a simmer.|
Add the cocoa powder.
Remove from heat and let cool.
Drink the Guinness or pass it to a friend...or in my case pass it to your dad.
|Using the mixer, mix together the sour cream and eggs.|
|Add the chocolate Guinness mixture.|
|Mix until combined.|
|Mix all of the dry ingredients together in a large bowl.|
Slowly incorporate into the wet ingredients.
|Lick the beaters.|
|Batter is ready to go.|
Spoon into the prepared liners, bake at 350 for 24 minutes.
|Warm the cream until simmering, pour over the chopped chocolate.|
|Stir until smooth and all of the chocolate is melted.|
|If you want to make little decorations for the cupcakes, you can pipe melted chocolate onto waxed paper.|
|I made non-filled ones too.|
|Using a one inch cookie cutter remove the center of each cupcake.|
|Remove the center of each cupcake.|
|Pipe the ganache into the center of each cupcake.|
Make the Bailey's butter cream by beating the butter with a hand mixer for 2-3 minutes. Slowly incorporate the powdered sugar. Add the Bailey's and mix until just combined.
|Pipe onto the cupcakes.|
|So close to being done!|
|Top with chocolate decorations or sprinkles if desired.|
|I made these for a cupcake contest so I made decorations for all of them.|
These were a hit like usual, everyone loved them and my dad said they were popular at the cupcake contest. The flavors blend perfectly together, the Guinness doesn't make the cupcakes too bitter, the flavor actually pairs really well with the chocolate. I think the whisky center is J's favorite part, but I enjoy the Bailey's frosting, it would be a great way to rim a martini glass.
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