|Irish Car Bomb Cupcakes|
How could I pass this up? I am the very first to admit, I am not a St. Patrick's Day fan. I grew up in a very Irish community, everyone was Irish. I was Italian (and Serbian, but my name is very Italian). So every March, I would pretend to be Irish for a day, but really I was just a little mad that there was no Italian day. Of course years later, I learned that Columbus Day was for me!
This month, I was assigned Culinary Adventures With Camilla for my Secret Recipe Club assignment. Digging around someone's blog is really quite fun. I find when I am poking around on my own, I am often lured to other links. But for SRC, I have to focus on the author, their culinary perspective and find the perfect recipe. This was no easy feat! Camilla is the most prolific blogger I have ever read. Honest. You figure an average of 30 days in a month, but she has months she posts over 50 times! And we're not talking about mac and cheese here. She really does take you on a culinary adventure! She highlights different countries and cuisines and involves her kids and husband into the adventure. There were times I had to go back and see if she was actually in another country! I think she is in California which means she has a lot more ingredients on hand than I do in Tennessee, but where does she find the time!?
I bookmarked Italian recipes, a couple of rhubarb recipes (I have a bag from my sisters farm crystallizing in my freezer), and a few grilled ideas. But when I came across the Irish Car Bomb Cupcakes, well I decided these would be pretty fun for St. Pat's. She actually made mini bunts, but I will be heading off to visit my kids at college, and I think they might enjoy these as mini cupcakes! I mean let's be honest here, they're chocolate cupcakes made with stout, filling made with Bailey's and Irish Whiskey in the frosting. What's not to love!?
So I did an Irish Car Bomb search and found this site with a video on how to make the cocktail. And all I can say is, "What a mess!" You have like 10 seconds to drink it before it curdles, that does not appeal to me. But they say if you can chug it, before the curdling, it tastes like a milkshake. And then I suspect comes the alcohol hitting your knees and making the room spin like a bomb went off! Trust me, there is plenty of alcohol in these too.
|I forgot how good this stuff is!|
I bought this little 4 pack, but not mini bottles of Bailey's, and totally enjoyed the remainder in a glass. I forgot how good it is! Is 10 a.m. too early for this? Could it be 5 o'clock in Ireland by any chance? Also, like Camilla I didn't have Irish Whiskey in the cabinet, so I went "local" and used Gentleman Jack. I mean it's made in Tennessee, and we should support our local industries, right?!
|This is what "legal" kids give their parents for Christmas!|
After deciding on this recipe, the hard part was waiting to make them until I had someone to share them with. It was killing me to know I HAD to make these cupcakes, but I SHOULDN'T make them until I had a way to usher them right out of my house! I am happy to say they made the trip successfully to Oklahoma, and they were a huge hit with the college kids. I will also say that I would like to make Whiskey Buttercream again, because it is really that good! Here's Camilla's recipe, and here is how I did it. I didn't mess with the cake, but I did change the ganache:
|This recipe make a lot of minis!|
Guinness Chocolate Cake
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. Fill cupcake tins, lined with papers, about half full for minis. This makes a lot! Like 60+ depending on your tins. Bake for about 12-15 minutes. They should be clean with the toothpick test, but not dry. Allow to cool in the pan for 5-10 minutes, then transfer to a wire rack to cool completely. I have no idea why, but many of mine pulled away from the paper liners. It was a little humid here and I suspect that may have been the problem as I sealed them up for a day before I finished.
|A little ganache in every bite.|
8 oz bittersweet chocolate
1/2 C heavy cream
2 T butter
1/4 c. Bailey's
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. Cool, I am not patient here, and I proceeded with it fairly runny. Camilla filled her cupcakes after pulling a plug of cake out. I opted to cover the top in ganache. That way there is a chocolatey hit on every bite, plus the minis are pretty little for a filling. Chill to firm ganache.
|I L-O-V-E this 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.
Frost as desired and just ry to eat only one. I am totally wearing green this year, and I may try the real cocktail if I have enough green beers to coax me! What are you waiting for? Get in there and bake!
Her's the blog hop with lots of other Secret Recipe Assignments: