I promised green treats and here they are. Okay, so they aren’t green but they are a dessert take on a traditional Irish-inspired drink. I brought them to my DWB dance rehearsal last Thursday night and a few to work on Friday morning. Not to brag, but everyone loved them. (Yes, I know that is bragging. Forgive me.)
I couldn’t actually eat the cupcake portion (Lent…) but you can bet I had a serving or two of the buttercream by itself. I just couldn’t resist. I don’t think you could either.
For those of you who have never had one, an Irish Car Bomb is a drink consisting of Guinness, Jamieson and Bailey’s. You take a 16 ounce glass and fill it a little more than halfway with Guinness. You then take a shot glass half full of Jamieson and half full of Bailey’s, drop it into the glass of Guinness and chug the whole thing before it curdles together.
Apparently, it’s supposed to taste like chocolate milk. They don’t – I had my first one on Saturday night. I’m a much bigger fan of this dessert. These cupcakes (without the Jamieson part – I decided against the whiskey ganache this time) are a piece of Irish heaven. And there is no chugging involved.
— I’m sorry that there are no pictures yet. Unfortunately, I have a horrible reputation with cameras and I either need ANOTHER new one or I have to charge the one I have now. Sad. I’ll get them up ASAP!
Irish Car Bomb Cupcakes
Adapted from Baked Perfection
1 cup Guinness Stout
1 cup butter (I use Brummel & Brown)
3/4 cup unsweetened cocoa powder
2 cups all-purpose flour
1 cup sugar
1 cup splenda (or another calorie-free sugar substitute)
1.5 tsp. baking soda
3/4 tsp. salt
2/3 cup low-fat sour cream
3/4 cup butter (Brummel & Brown)
Powdered sugar (I never measure it; I don’t like it super sweet so I just add it in small amounts until I reach the sweetness I like.. it’s probably around 2 to 2.5 cups)
Capful of Bailey’s (literally use the Bailey’s bottle cap – probably about a tablespoon)
Green sugar sprinkles
For the cupcakes:
Preheat oven to 350 degrees. Line cupcake tins with liners. I made 24 mini cupcakes and 17 standard size from one batch of batter but you can make 24 standard cupcakes or 48 minis with the same amount.
Bring Guinness and butter to a simmer over medium-high heat. Whisk in the cocoa powder until fully combined and smooth. Take it off the heat and allow it to cool.
Whisk together the flour, baking soda and salt in a bowl together. In another large bowl, beat sour cream and eggs together until just combined. Slowly, add the Guinness mixture to egg. Gradually add the flour and continue to beat until it is all incorporated.
Evenly distribute the batter into the prepared cups filling them about 3/4 full. Bake until tester comes out of the center clean – approximately 14 minutes for mini cupcakes, 17-19 minutes for the standard size. Let cool completely before frosting.
For the buttercream:
Cream butter until smooth in a large bowl using a hand mixer. Gradually add the powdered sugar until desired sweetness and consistency are reached. Finally, add the Bailey’s and fully combine.
Using a pastry bag (or awesome mechanical piping set), pipe frosting onto each cupcake. Garnish with green sugar sprinkles.
Store in airtight tupperware at room temperature.