Directions: |
Directions:Cupcakes:
Preheat oven to 350ºF
Line 24 cupcake cups with liners
Bring 1 cup stout and 1 cup butter to simmer in heavy large sauce pan over medium heat (it must be a large pan)
Add cocoa powder and whisk until mixture is smooth
Cool slightly
Whisk flour, sugar, baking soda, and 3/4 teaspoon salt in large bowl to blend.
Using electric mixer, beat eggs and sour cream/yogurt in another large bowl to blend.
Add stout-chocolate mixture to egg mixture and beat just to combine.
Add flour mixture and beat briefly on slow speed. Using rubber spatula, fold batter until completely combined.
Divide batter among cupcake liners, filling them 2/3 to 3/4 of the way
Bake cake until tester inserted into center comes out clean, about 17 minutes.
Cool cupcakes on a rack completely.
Ganache:
Place chocolate in a heatproof bowl.
Heat the cream until simmering and pour it over the chocolate.
Let it sit for one minute and then stir until smooth. (If this has not sufficiently melted the chocolate, you can put it in the microwave for 20 seconds at a time until it melts)
Add the butter and whiskey and stir until combined.
Fill the cupcakes:
Let the ganache cool until thick but still soft enough to be piped (the fridge will speed this along but you must stir it every 10 minutes).
Meanwhile, using a paring knife, cut the centers out of the cooled cupcakes.
You want to go most of the way down the cupcake but not cut through the bottom — aim for 2/3 of the way.
Pop the center out with the tip of the knife.
Put the ganache into the ziploc baggie and cut off a corner.
Squeeze the ganache out of the baggie to fill each center to the top.
Frosting:
Whip the butter in the bowl of an electric mixer, or with a hand mixer, for several minutes until light and fluffy
Slowly add the powdered sugar, a few tablespoons (or 1/8 cup) at a time.
When the frosting looks thick enough to spread and is beginning to clump, drizzle in the Baileys (or cream) and whip it until combined.
If this has made the frosting too thin (it shouldn't’t, but just in case) beat in another spoonful or two of powdered sugar.
Ice and decorate the cupcakes. They will keep in a covered container in the fridge for several days, but bring them to room temperature before serving. They are wonderful if put in the microwave for 10 seconds before eating, also! |
This recipe for Irish Car Bomb Cupcakes is from