Monday, March 18, 2013


St. Paddy's is over, and - while most of us are moving on - there are a select few (ahem, like me) who want nothing more than to cling tightly to the memory of the guilt-free weekend full of debauchery and overindulgence that lay behind us.

Well, folks, I aims to please.

Though I should have posted this recipe BEFORE the holiday weekend, I just plain didn't.  For that, I am sorry, but bookmark this page for next year (or your next party) and you'll be all set!

Below is my super-secret recipe that I'm sharing with y'all for my semi-famous Car Bomb Cupcakes. A big hit this year, and the year before that, and the year before that. You're sure to be the hit of the party if you show up with 2 dozen of these in tow!

For the cupcakes:
  • 1 c. Guiness (I used extra stout)
  • 2 sticks unsalted butter
  • 3/4 unsweetened cocoa
  • 2 c. sugar
  • 3 eggs
  • 2/3 c. plain greek yogurt
  • 2 c. flour
  • 1.5 tsp baking powder
  • 1.5 tsp. baking soda
  • 3/4 tsp. salt
(pre-heat your oven to 350 degrees)

Step 1: simmer the Guiness and butter on medium heat until the butter melts, then add in the cocoa and stir until smooth

Step 2: in a small-medium bowl, add all of your dry ingredients (flour through salt)

Step 3: in a large bowl, gently mix the sugar, eggs and yogurt, then add in your stout/chocolate mix. beat on low until smooth.

Step 4: slowly (in ~1/4 c. increments) add in your dry ingredients and beat on medium-low until smooth.

Step 5: evenly distribute in 24 baking cups and bake for 18-20 minutes or until a toothpick comes out clean

For the buttercream: 

(you can start this while your cupcakes are in the oven so you're ready to go when they're cool)
  • 1 1/2 c. butter flavored Crisco (regular Crisco will work, too)
  • 1/4 c. Bailey's Irish Cream 
  • 3-4 c. confectioner's sugar
  • 1/4 c. milk
Step 1: beat the Crisco until smooth

Step 2: begin adding confectioner's sugar in 1/2 c. increments

Step 3: when half of the sugar has been added, add in your Bailey's. if it starts to stiffen or isn't looking creamy and smooth, add in your milk. the buttercream should be heavenly and creamy, not thick and stiff.

For the ganache:
  • 8 oz dark chocolate baking bar, broken into pieces
  • 2/3 c. heavy cream
  • 2 tbs. unsalted butter
  • 2 tbs. Jameson Irish Whiskey
(start this AFTER your cupcakes are out of the oven and have begun to cool)

Step 1: heat 1 c. of water in a pot, placing a glass bowl containing the chocolate immediately on top (or use a double boiler)

Step 2: when the chocolate is mostly melted, simmer your heavy cream until you see small bubbles, then pour it directly on top of your chocolate without stirring. let it set for 1 minute

Step 3:  remove the pot from the heat (keeping the bowl above the pot) or turn the heat off on the double boiler. add in the butter and Jameson and stir until smooth.

Put it all together:

Once cooled, use a corer or knife and remove the center from your cupcakes. then, add a tablespoon (or so) of ganache to the center of each cupcake. This will congeal slightly over a few hours and be gooey and delicious once your guests bite into it.

You can add any food coloring you want to the buttercream, if any. It won't alter the flavor. Once its mixed in, use a piping bag or a Ziploc baggie with the corner cut off and pipe your frosting onto your cupcake!


Note: cupcakes with a non-cooked dairy element (like cream cheese or meringue) should always be kept in the refrigerator. You should be ok with letting these sit out for a day or two, but refrigerate them after that to keep them fresh!

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