Skip to main content

Irish Carbomb Cupcakes


Despite their morbid name, really, how can you go wrong with a Guinness-chocolate cupcake filled with a Bailey's ganache and frosted with a Jameson buttercream?!? You can't. This might become a St. Patty's Day tradition.

Ingredients
Cupcakes
  • 1 cup Irish stout (Guinness)
  • 2 sticks butter
  • ¾ cup unsweetened cocoa powder
  • 2 cups all-purpose white whole wheat flour
  • 2 cups organic cane sugar
  • 1½ tsp. baking soda
  • ¾ tsp. sea salt
  • 2 large eggs
  • 2/3 cup sour cream

Bailey's Mascarpone Filling
  • 8 oz bittersweet chocolate
  • 2/3 C heavy cream
  • 2 T butter
  • 2 t Bailey's
  • 4 oz mascarpone cream. 

Whiskey Buttercream
  • 2 cups unsalted butter, at room temperature
  • 5 cups powdered sugar
  • 4 tablespoons whiskey (I didn't have Jameson in the cabinet, so Jack Daniels had to suffice)

To Finish
  • unsweetened cocoa powder for garnish


Procedure

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

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.

Bailey's Mascarpone Filling
Bring the cream to a simmer, remove from heat, add the chocolate, butter, and Bailey's. Let sit for 3 minutes. Whisk till the chocolate is completely melted. Then whisk in the mascarpone. Cool.

Whiskey Buttercream
Whip the butter on medium-high speed for 5 minutes, scraping the sides of the bowl occasionally. Reduce the speed to medium-low and gradually add the powdered sugar until all of it is incorporated. Add the whiskey, increase the speed to medium-high and whip for another 2 to 3 minutes, until it is light and fluffy.

To Finish
Once the cakes are cooled, cut a cone shape piece from the center, fill with mascarpone filling, and replace cake plug. Frost with a whiskey buttercream frosting. Sprinkle with unsweetened cocoa powder. And enjoy with a cordial of Bailey's or a pint of Guinness! Sláinte!

Comments

Popular posts from this blog

Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé #Winophiles

This month the French Winophiles group is looking at affordable wines from Burgundy.  Host Cindy of Grape Experiences wrote: "Burgundy, or Bourgogne, is known for its wines of Chardonnay and Pinot Noir... as well as Aligote, Gamay, Sauvignon, César, Pinot Beurot, Sacy, Melon in lesser quantities. Many of the well-known wines are quite expensive, but there are plenty of values to be found." Read her invitation here. And there won't be a Twitter chat for this event, so you will have to dive into the articles themselves to read about our pairings and findings. Here's the line-up... Wendy Klik from A Day in the Life on the Farm enjoys Domaine Chevillon Chezeaux Bourgogne Hautes Cotes de Nuits, 2018 Paired with a Maple Pecan Chicken . Camilla Mann from Culinary Adventures with Camilla shares her love of Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé. Jeff Burrows of FoodWineClick! explains why we should Look t

Homemade Lorna Doone Cookies #SundayFunday

Today the Sunday Funday group is celebrating childhood favorites. Thanks to Stacy of  Food Lust People Love , Sue of  Palatable Pastime , Rebekah of  Making Miracles , and Wendy of  A Day in the Life on the Farm  for coordinating this low-stress group. Today Stacy is hosting and she's given us the following prompt: "Childhood favorites. Did you have a favorite dish growing up? It could be something your family cooked or a restaurant dish, even a Chef Boyardee canned good or packaged ingredients like Rice-a Roni or mac and cheese. Recreate THAT dish from SCRATCH for this event."  Here's the #SundayFunday childhood favorites line-up... Chili Mac from A Day in the Life on the Farm Ham and Mushroom Breakfast Burritos from Making Miracles Homemade Lorna Doone Cookies from Culinary Adventures with Camilla Homemade Wonder Bread from Karen's Kitchen Stories K-Mart Sub Sandwiches from Palatable Pastime Kempakki Dosa from Sizzling Tastebuds Meat Chilly Fry by Sn

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce