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Irish Car Bomb Cupcakes

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Happy Saint Paddy’s day to you!
These cocktail-inspired dessert that incorporates boozy Irish drinks in one epic cupcake: Guinness Chocolate Cake, Irish Cream Butter cream to top it all off. This is the perfect cupcake for getting your St. Patrick’s Day cheer on!
May the luck of the Irish be with you all your days!
Cook Time: 18 to 20 minutes
24 cupcakes
Ingredients

Guinness Chocolate Cupcakes
• 12 ounces Guinness Extra Stout
• 2 sticks unsalted butter, cubed at room temp
• 1 1/2 sugar granulated sugar
• ¾ cup cocoa powder
• 1 teaspoon
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon espresso powder
• 2 egg, room temperature
• ½ cup buttermilk

Irish Cream Butter cream Frosting
• 1 stick unsalted butter, softened to room temp
• 4 cup confectioner’s sugar, sifted
• 4 teaspoons cream
• 6 teaspoons Irish cream (Michael’s Celtic Irish Cream)
• pinch of salt
• green sprinkles, for garnish (optional green sprinkles)

Guinness Chocolate Cupcakes
1. Preheat oven to 350ºF and line a 24-cup cupcake tin with paper liners.
2. Stir the Guinness, butter, sugar, and cocoa powder together in a small bowl set aside.
3. In the bowl of a stand mixer fitted with the paddle attachment (or using a bowl and handheld electric mixer) cream the butter. In a separate bowl whisk together the flour, granulated sugar, baking soda, and espresso powder by hand. Add chocolate mixture and mix in on medium speed for one minute. Wipe down bowl and beater, add eggs and buttermilk, and continue to beat for another two minutes on medium; mixture should be smooth. Divide batter evenly between the prepared cupcake pan cups, filling each about a ½ heaping cup full ice cream scoop which is great for dividing the batter. Bake in preheated oven for 16 to minutes, just until a toothpick inserted into the center of one comes out clean. Cool briefly in pan, and then transfer to wire rack to cool completely before frosting.
Irish Cream spiked Butter cream
4. In the bowl of a stand mixer fitted with the whisk attachment (or using a bowl and handheld electric mixer), beat the butter on medium-high speed until light and fluffy. Beat in confectioner’s sugar, slowly increasing speed back up to medium-high as it incorporates, until frosting is fluffy and creamy. Wipe down bowl and beater and add Irish cream and salt. Beat in until smoothly incorporated.
5. Transfer butter cream to a piping bag fitted with a large star tip and pipe onto cupcakes.
6. Garnish with green sprinkles, if using.

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Enjoy,
“St. Patrick’s Day is an enchanted time — a day to begin transforming winter’s dreams into summer’s magic. By Adrienne Cook.
Lury

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