Happy St. Patrick's Day

I wanted to make cupcakes for St. Patrick's Day that weren't just your standard cupcakes with green frosting, I wanted something unique.  So I do what I do best, I started searching the Internet, and it turns out there are so many for fun St. Patrick Day cupcakes.  The one that sounded the best to me was an Irish Car Bomb inspired cupcake, which just so happens to be my favorite St. Patrick's Day shot/drink.  For those that don't know what an Irish Car Bomb is it's a 1/2-3/4 pint of Guinness, 1/2 shot of Baily's and 1/2 shot of Jameson Irish Whiskey; mix the shots together and drop into the pint and drink away! It's delicious and tastes like chocolate milk.  Although I must warn you, be careful when making this drink at home, if not done right the Baily's can curdle (I've learned from experience). 
 
Anyway, I was talking about cupcakes and this recipe I found from Annie's Eats is fantastic! The Baily's Ganache was my favorite part. Since I was on a time crunch to get these done I've rearranged the recipe/directions in the order I did things so that I was able to get everything done in about 2.5 hours.  It also helps to have a husband that loves baked good and can be bribed into helping as long as he gets the first cupcake.
Recipe for Guinness Cupcakes with Baily's Frosting:
 
1. Guinness & Chocolate Cupcakes

• 1 cup Guinness
• 16 tbsp. unsalted butter
• ¾ cup unsweetened cocoa powder

Preheat the oven to 350° F.  Line two cupcake pans with paper liners.  Combine the stout and butter in a medium saucepan over medium heat.  Add the cocoa powder and whisk until smooth.  Remove from the heat and allow to cool slightly.

• 2 cups all-purpose flour
• 2 cups sugar
• 1½ tsp. baking soda
• ¾ tsp. salt
• 2 large eggs
• 2/3 cup sour cream

In a large mixing bowl, combine the flour, sugar, baking soda and salt.  In the bowl of an electric mixer fitted with the paddle attachment, beat together the eggs and sour cream to blend.  Add the stout-butter mixture and beat just to combine.  Mix in the dry ingredients on low speed just until incorporated.  Divide the batter evenly between the cupcake liners, filling them about 2/3 to ¾ full.  Bake until a toothpick inserted in the center comes out clean, about 17 minutes.  Allow to cool in the pan for 5-10 minutes, then transfer to a wire rack to cool completely.

If you have a 12 cup cupcake pan make the Ganache while the first batch is cooking

2. Baily's Chocolate Ganache

• 8 oz. bittersweet chocolate, finely chopped
• 2/3 cup heavy cream
• 2 tbsp. butter, at room temperature
• 2 tsp. Bailey’s Irish cream

Place the chocolate in a heatproof bowl.  Heat the cream in a small saucepan until simmering, then pour it over the chocolate.  Let sit for one minute and then whisk until smooth.  If the chocolate is not completely melted, place the bowl over a double boiler or give it a very short burst in the microwave (15-20 seconds).  Add the butter and Bailey’s and stir until combined. Place in fridge to cool, stir every 10 minutes for even cooling

While your second batch of cupcakes are cooking make your Frosting

3. Baily's Buttercream Frosting

• 8 tbsp. unsalted butter, at room temperature
• 3-4 cups confectioners’ sugar, sifted
• 4-8 tbsp. Bailey’s Irish cream

Place the butter in the bowl of a stand mixer fitted with the paddle attachment.  Beat on medium-high speed until light and fluffy, about 2-3 minutes.  Gradually add the powdered sugar until it is all incorporated.  Mix in the Bailey’s until smooth.  Add more if necessary until the frosting has reached a good consistency for piping or spreading

Once you've made all your cupcakes and they've had time to cool a bit you can pipe the ganache into your cupcakes, I used the Wilton tip #230.  Once all your cupcakes are filled you can frost them how ever you like. Makes 24-30 cupcakes


I was also able to use my new Silhouette to make custom St. Patrick Day cupcake wrappers...so fun!!!