Irish Car Bomb Cupcakes (via Butter Plus Cream)
With St. Patrick’s Day looming in the near future, I decided to finally make this holiday appropriate recipe that has been staring at me since last year. To start, these may not be the most beautiful cupcakes, but appearances can be deceiving. What these cupcakes lack in looks, they more than make up for in flavor. A nice dose of Guinness gets a bath with some melted butter – I can’t think of a better way to begin a cupcake. The Guinness adds a slight bitterness that rounds out the sweetness and makes it incredibly moist. With the addition of sour cream, these cupcakes just might be the best dark chocolate cupcakes I’ve made yet.
Heavy cream is whipped into very faintly sweetened, Bailey’s flavored clouds. I love how this recipe uses whipped cream for the frosting versus a butter cream which I feel would be too heavy for this cupcake. Have no fear if you normally shy away from Bailey’s. I served this cupcake to two different people who claimed to not like Bailey’s in the slightest; they both took one bite and wouldn’t give the cupcake back. Now I call that a success.
The biggest wow factor for these little delights is the whiskey ganache that is nestled in the middles. Each bite of the cake gives way to a soft, silky, dark chocolate truffle. Apart, the cake, whipped cream, and ganache are delicious. Together, they create a complex layer of complementary flavors that will bring beer lovers and beer haters (is there such a thing??) together in perfect harmony.