When Gibbs and I announced on Facebook (friend us there!) that we would be returning to the land of cupcakes, a friend of mine suggested that I make a cupcake version of the Irish Car Bomb. While I don’t necessarily agree with the connotations of this drink’s name (thank you Professor Crowley for my favorite undergrad class – Culture in Conflict: Ireland), it does involve tasty, tasty ingredients! While I am using Guinness, Jameson Irish Whiskey, and Baileys Irish Cream – yes, I do have all of these on hand – you can substitute any brand stout, whiskey and Irish cream if needed.
Here they are, just in time for St. Patrick’s Day! :)
Chocolate, Stout, and Whiskey Cupcakes
1 c Guinness Stout
½ c Jameson Whiskey
1 ½ c Butter
2 c Sugar
1 c Cocoa Powder
2 ½ c All-Purpose Flour (or cake flour)
1 tsp Baking Powder
½ tsp salt
½ c buttermilk or soured milk (add 2 tsp of apple cider vinegar to plain milk and let set 10 minutes to curdle)
Preheat the oven to 350 degrees.
Sift together the dry ingredients (cocoa powder, flour, baking powder, and salt) into a mixing bowl and set aside.
Allow the butter to soften at room temperature, then cream it together with the sugar until fluffy and pale yellow.
Add the eggs one at a time, mixing after each addition.
Mix in the buttermilk (or sour milk) and vanilla, combining thoroughly.
Next, add the beer and whiskey and mix completely. Be sure to let the head of the Guinness go down and that you have a full 1 cup of beer. Make sure it doesn’t look like mine did at first :)
Take the sifted, dry ingredients and add it in batches to the wet mixture, stirring between each addition until the dry ingredients are completely combined into the wet.
Fill lined or prepared cupcake pans 3/4 of the way full.
Bake for 18-22 minutes, or until a toothpick inserted into the cupcakes comes out clean and dry.
Bailey’s Irish Cream Cheese Frosting
8 oz Cream Cheese
4 tbsp Butter
4-6 c Powdered Sugar
4 tbsp Bailey’s Irish Cream
1 tsp Vanilla
Cream together the cream cheese and butter. Slowly add the powdered sugar in small batches, mixing as you go. Alternate your additions of powdered sugar with the Bailey’s Irish Cream and vanilla. Continue to add powdered sugar until your desired consistency is reached. If you like a thinner frosting, don’t use all of the powdered sugar. A thicker frosting will take more!
You are free to use food color or gel dyes to get your frosting a little festive! I chose to color half of my frosting St. Patty’s Day green and leave the other half plain. Pipe onto your cooled cupcakes and decorate as you wish.
Éirinn go Brách!