I know that St Patrick’s Day is over but I just needed these cupcakes today! And I have to tell you that they did the trick… I used to think I didn’t like cake, but I just wasn’t doing it right. Now, I’ve got it figured out! ;o)
This recipe is a variation of the Irish Car Bomb cupcake from the BrownEyedBaker. I’m sure her recipe is even yummier, but I have to confess that my bad day needed something a little quicker.
The cupcake was so good that it may become the basis for many more recipes to come…
1 devil’s food cake mix
1 cup Guinness stout
1/4 cup sour cream
1/2 cup oil
Beat on medium high speed for two minutes. Scrape the sides of the bowl, occasionally.
Bake at 350 for 18-22 minutes, or until pick comes out clean.
Let cool on wire rack.
Remove centers of cupcakes with an apple corer.
Eat the plugs… LOL
1/2 cup semi-sweet chocolate chips
1/3 cup heavy cream
1 Tablespoon butter, at room temperature
2 teaspoons Jameson Irish whiskey
Bring cream to simmer over medium heat. Pour over chocolate chips. Let stand 1 minute. Stir to combine. Add butter and whiskey. Stir well to mix.
Put in fridge and let it thicken enough to pipe into cupcakes. I do this by putting the ganache into a zipper bag and clipping the corner off. Works great and easy clean-up!
1 cup butter, at room temperature
2 1/2 cups sifted powdered sugar
3-4 Tablespoons of Irish cream
Beat butter on medium high speed for 5 minutes. Scrape bowl occasionally. Gradually add powdered sugar until it is incorporated. Add Irish cream and beat on medium speed for 2-3 minutes.
Frost filled cupcakes.