IRISH CAR BOMB CUPCAKES

yield: 24 cupcakes prep time: 40 minutes cook time: 17 minutes total time: 1 hour INGREDIENTS: For the Cupcakes: 1 cup Guinness stout 1 cup unsalted butter, at room temperature ¾ cup Dutch-process cocoa powder 2 cups all-purpose flour 2 cups granulated sugar 1½ teaspoons baking soda ¾ teaspoons salt 2 eggs 2/3 cup sour cream For the Whiskey Ganache Filling: 8 ounces bittersweet chocolate 2/3 cup heavy cream 2 tablespoons butter, at room temperature 2 teaspoons Irish whiskey For the Baileys Frosting: 2 cups unsalted butter, at room temperature 5 cups powdered sugar 6 tablespoons Bailey's Irish Cream DIRECTIONS: 1. To Make the Cupcakes: Preheat oven to 350 degrees F. Line 24 cupcake cups with liners. Bring the Guinness and butter to a simmer in a heavy, medium saucepan over medium heat. Add the cocoa powder and whisk until the mixture is smooth. Cool slightly. 2. Whisk the flour, sugar, baking soda and salt in a large bowl to combine. Using an electric mixer, beat the eggs and sour cream on medium speed until combined. Add the Guinness-chocolate mixture to the egg mixture and beat just to combine. Reduce the speed to low, add the flour mixture and beat briefly. Using a rubber spatula, fold the batter until completely combined. Divide the batter among the cupcake liners. Bake until a thin knife inserted into the center comes out clean, about 17 minutes. Cool the cupcakes on a rack. 3. To Make the Whiskey Ganache Filling: Finely chop the chocolate and transfer it to a heatproof bowl. Heat the cream until simmering and pour it over the chocolate. Let it sit for one minute and then, using a rubber spatula, stir it from the center outward until smooth. Add the butter and whiskey and stir until combined. Let the ganache cool until thick but still soft enough to be piped. 4. To Fill the Cupcakes: Using a 1-inch round cookie cutter (or the bottom of a large decorating tip), cut the centers out of the cooled cupcakes, going about two-thirds of the way down. Transfer the ganache to a piping back with a wide tip and fill the holes in each cupcake to the top. 5. To Make the Baileys Frosting: Using the whisk attachment of a stand mixer, 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 Baileys, increase the speed to medium-high and whip for another 2 to 3 minutes, until it is light and fluffy. 6. Using your favorite decorating tip, or an offset spatula, frost the cupcakes and decorate with sprinkles, if desired. Store the cupcakes in an airtight container. (Recipe adapted from Smitten Kitchen)

TEQUILA SUNRISE CUPCAKES

TEQUILA SUNRISE CUPCAKES

· 1/4 cup orange juice (fresh, if possible)

· 2 tsp orange zest

· 1 cup whole milk

· 1/4 cup vegetable oil

· 1 tablespoon tequila

· 1 teaspoon pure vanilla extract

· 1 cup granulated sugar

· 1 1/3 cup all purpose flour

· 1/4 teaspoon baking soda

· 1/2 teaspoon baking powder

· 1/2 teaspoon salt

Preheat oven to 350°F. Fill a 12-cup muffin tin with liners.

In a large bowl, mix together the orange juice, orange zest, milk, oil, tequila, vanilla and sugar. In another bowl, mix together flour, baking soda, baking powder and salt. Add the dry mixture to the orange mixture and stir until just combined. Divide evenly into the muffin tins.

Bake for 20-24 minutes, until a tester comes out clean and the cakes spring back when lightly pressed.

Turn out onto a wire rack to cool completely before frosting.


For the Frosting

· 1/4 unsalted butter, at room temperature

· 1 tablespoon whole milk

· 3 tablespoons freshly squeezed lime juice

· 1/2 teaspoon grenadine

· 1/2 teaspoon orange zest

· 1 tablespoon tequila

· 2 cups confectioners' sugar

· Strips of Candied Orange Peel or Candied Ginger, for garnish

Cream together the butter, milk, orange juice, tequila, grenadine, orange zest and 2 cups of confectioners' sugar. Add in more sugar as needed to make the frosting stiff, but spreadable.

Pipe or spread the frosting on each cooled cupcake. Garnish with orange peel or candied ginger.


Makes 12 Cupcakes

Chocolate Cream Cheese Frosting

Chocolate Cream Cheese Frosting

"Cream cheese frosting - only better! ;-)"

Ingredients:

1 (8 ounce) package cream cheese 1/4 cup confectioners' sugar

1/4 cup heavy whipping cream 1 cup semisweet chocolate chips

Directions:

1.	In double boiler melt chips and add heavy cream, mix until smooth take off of heat.
2.	In mixing bowl cream together sugar and cream cheese until smooth, slowly add chocolate mixture. Mixture will thicken up as the chocolate cools.