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Irish Car Bomb Cupcakes

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I got to work today wondering what I would be posting, and low and behold, there is a beautifully done guest post sitting in my inbox!!! This is from long time reader/commenter, and old college friend Val. She decided to make some irish car bomb cupcakes and sent them to me just in time for St. Patrick's day! I totally forgot it was today! I'm a bad half Irish person! But here in Bermuda people don't really talk about it so I guess that's why I forgot. Anyway, on with the post. From now on, it will be Val talking with me adding a few comments in bold. Also- if you still haven't voted, check yesterdays battle and add your 2 cents.

This weekend I went home for my mom's annual Corned Beef and Cabbage dinner and my grandma's 95th birthday. So for the occasion I decided to make Irish Car Bomb Cupcakes. A chocolate Guinness Cupcake and Bailey's Butter Cream frosting... and some of them I soaked in Jameson. Everyone thought they came out amazing and they were easy to make. The recipe made 36 so unless you are having a huge party I'd cut the batch in half.


First take out all your ingredients so you don't actually forget a key ingredient like baking soda.



Dan: MMMM I think I like these cupcakes already!



Start by melting your butter and set it to the side.





In a medium bowl mix all your dry ingredients until it's evenly colored



In a large bowl whisk together eggs and yogurt (I used 0% Greek yogurt but you can use Greek yogurt, sour cream or plain traditional yogurt)



Then whisk in your Guinness and vanilla into the egg yogurt mixture



Beat in dry mixture adding only a third at a time until it looks like this.



Add Butter



Mix completely but don't over mix, once it's evenly combined then you are all set.



Pour into lined cupcake tins filling 2/3 of the way through and bake 20-25 mins. Once a toothpick comes out clean then they are done. Take them out of the cupcake pan and place on a cooling rack. If you leave them in the in the cupcake tin to cool then the steam will make them soggy and soggy cupcakes don't taste great.





Once the cupcakes cooled completely, I soaked half of them in Jameson. Any time you soak a cupcake with alcohol, eyes will widen in awe... It's an easy trick to impress people.



In order to do this you need to poke your cupcakes, I find a fork is best for this, poke the cupcake a few times. Dip pastry brush in Jameson and brush each cupcake once, then repeat two more times. This will give time for the Jameson to absorb before the following coats.



Now onto the frosting:
I always beat my butter first because it creates more surface area and makes it easer to mix the powdered sugar in. Add 2 tbsp Bailey's while beating the butter.



Then add powdered sugar (make sure your beaters on low while adding sugar in otherwise you'll have a lot of clean up.) Then add remaining Bailey's. You may need more/less Bailey's or more/less sugar based on how you like your frosting and the temperature of the butter. Just add small amounts at a time and you'll be fine.



Frost your cupcakes. Usually I pipe my frosting on but today I kept it old school. I sprinkled green and yellow sprinkles on the cupcakes with Jameson and only green sprinkles for the ones without to be able to distinguish the two.



Dan: Wow Val those look great!! Can you send me one? Oh I just noticed this is adapted from a Dave Lieberman recipe. Mandi and I used to watch him at like 8 in the morning on Saturdays cause that was the only time FN played him.


Frosting
1.5 sticks butter, room temperature
4 tablespoons Bailey's Irish Cream
5-6 cups confectioners' sugar

Chocolate Stout Cupcakes
adapted from this version by Dave Lieberman
4 large eggs, at room temperature
1 cup 0% greek yogurt (or sour cream or plain yogurt)
12 oz. Guinness at room temperature
4 t. vanilla extract
1 cup dutch processed cocoa powder
2 cup sugar
2.5 cups all purpose flour
2 teaspoon baking soda
1/4 teaspoon ground cinnamon
12 tablespoons butter, melted


16 Comments

I used his basic recipe for the cupcake and then looked at others and made changes; greek yogurt and order of mixing.

And he said any stout... in my mind it can only be Guinness!

Happy St Patty's day!

Holy Snickeys, these look awesome Val! I will be definitely be trying these...and bringing them into the office, Jamesons and all. :-)

val cupcakes look so good! makin me want chocolate... and booze! hehe

amy would definitely make busy season a bit nicer if you brought these in... lol less productive, but more fun!

The cupcakes were the finest ever!!!! you can make cupcakes for me anytime!!

It's because of these cupcakes, that I had to have 3 irish car bombs today. ;-) I don't know if I should really thank you for that though.

Amy... I'm sorry if you have a hangover wednesday because of me... drink water and don't look at this post until you've sobered up. :)

I loved your cupcakes. I have never been a fan of cupcakes until I eat yours. You have it down pat. Look forward to future desserts.

I havent eaten a cupcake in years! And i am the worst at making them. One thing i do love is alcoholic cakes...especially the Italian kind : ) These look really appealing to eat & extra points coz they have something green on them...my favorite colour. This holiday is celebrated in Australia...most ppl would drink all day and all night & have a barbie. Im not a great drinker but i am always up for a good bbq.

Made these for a tourney/St. Pattys themed party and they were a hit! Thanks!

super excited to use this recipe. my bf and i live 500 miles apart, so i am doing a test batch this weekend and then will (hopefully!) make them again as a surprise for him when i see him in two weeks. saw a recipe that included a whisky chocolate ganache on another website, so i'm going to add that and see how it works. i'll let you know!

Finally!!! I have been wanting to try these forever and now that I'm Chirish I thought I should take a leap. Yum! I burned out my handmixer on the icing, but it's ancient and cheap. Just made an excuse for adding more baileys since I was hand mixing. Oh - and I halved the recipe and it worked perfectly. Baking can be so touchy with ingredient ratios.

For once I see I recipe that I have all the ingredients for- doesn't say a lot for me that I have all the booze for these. I'm going to make some tomorrow when I get home from work and then forget the rest of the evening.

Ta muchly

AMAZING....All I CAN SAY IS SIMPLY AMAZING.I AM A BIG FAN OF CAKES AND CUPCAKES, MY DAUGHTER MAKES THEM FOR FUNDS FOR COLLEGE, DOES A GREAT JOB...BUT THESE ARE PROBABLY THE BEST I THINK I HAVE EVER HAD.A CO-WORKER BROUGHT THEM IN TODAY AND I THINK IT WAS LOVE AT FIRST BITE. I AM SOOOO GOING TO TRY MAKING THEM TOMORROW. THE BAILEY'S WAS "THE BOMB"!!!LOLZ

I have made these 3 times now, and they are quite possibly my absolute favourite cupcakes. They are moist with just a hint of the Guinness, and the icing is creamy with a good frosting consistency. I did want to mention that the post leaves out the baking temperature, which is 350ºF (177ºC) according to the original Dave Lieberman recipe I grabbed from the Food Network site.

Perfecto!!! I cant say anythin else cause my mouth is full of cupcakes!!

well these looks just DEVINE!! was wondering if I could substitute vodka since its the only thing I have in the house (along with baileys of course!) I have this espresso vanilla vodka which I think could compliment the flavor of the cupcakes nicely- but it's
"light vodka" (bit.ly/vZf12z) so maybe I won't get as buzzed? :( Can't wait to try these out either way!! :)) thanks for the great recipe!

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