I had a roommate in college. She had long shiny red hair. Her parents had thick brogues. And every time we went out to celebrate a special occasion (in college Friday’s counted as such) a pint of Guinness would appear on the bar in front of us, with a small shot full of Bailey’s and Jameson beside it. We would clink our glasses in cheers, drop the shot glass into the pint, tilt our heads back and drink it down in one long sip. The gift from an Irish friend.
There is something celebratory about the clink, the drop, and the long sip. But what makes it most special is the mix of the 3 essential Irish liquors. All good on their own, when combined they manage to balance each other flawlessly and form the perfect trifecta.
These cupcakes are the baked version of the perfect trifecta.
The Guinness Stout flavor comes through the chocolate with an added richness. Jameson adds a depth to the hot fudge that you never knew it was missing. And Baileys takes this frosting to a place that makes you wonder how you could ever eat frosting without it again.
Yes, we are celebrating with these cupcakes. It is St. Patrick’s day on the 17th. If Fridays in college were celebrated with Irish Car Bombs, then St. Patrick’s day as an adult certainly deserves some form of the same.
As an Irish girl (80% of my blood) I will of course be serving these cupcakes following a feast of corned beef and cabbage. And you better believe my crudette appetizer will be a rectangle of green, white and orange stripes to mimic the flag of Ireland. The beverage of choice on this day is the Black & Tan. A layer of Harp topped with a layer of Guinness carefully poured over the back of a teaspoon to prevent mixing and create a line of division. You better believe I have a spoon designated for this particular drink.
No more excuses, I’ve given you the perfect recipe and a full menu plan. Remember your roots and your ancestors and put on some green and celebrate St. Patrick’s Day to the fullest!
Irish Car Bomb Cupcakes
Guinness Chocolate Cupcakes
Yield about 30 cupcakes
2 Cups Flour
2 Cups Sugar
1 Cup Cocoa Powder
1 Teaspoon Baking Powder
2 Teaspoons Baking Soda
1 Teaspoon Salt
1 Cup Guinness Stout
1/2 Cup (1 Stick) Butter, melted
2 Large Eggs
1 Teaspoon Vanilla Extract
3/4 Cup Sour Cream
Preheat the oven to 350 degrees.
Mix together flour, sugar, cocoa, baking powder, baking soda, and salt in your mixer bowl, give it a quick mix on the lowest speed. In a separate bowl, pour in the guinness, butter, add the eggs, and vanilla. With a spoon stir the wet ingredients until just combined. Add the wet ingredients 1/3 at a time to the dry ingredients in the mixer at a medium-low speed. Once combined add the sour cream. Mix for one minute longer.
Using a ½ cup scoop pour chocolate mix into lined muffin tins.
Bake Cupcake for 18 minutes, or until cake tester or toothpick comes out clean. Let cool.
Jameson Hot Fudge
1/2 Cup (1 Stick) Butter
1 Cup Cocoa
1 Cup Sugar
1 Cup Heavy Cream
1/3 Cup Jameson Whiskey, plus 2 Tablespoons
In a medium saucepan melt the Butter over medium heat. When melted add the cocoa and sugar mixing until dissolved. Stir in the heavy cream and then the Jameson. Let the mixture come to a boil and stir for 3-5 minutes as mixture thickens. Remove from heat. Once mixture has cooled slightly on the stove stir in the 2 Tablespoons whiskey then transfer to a heatproof bowl and let cool to room temperature to thicken. (If it’s not thickening fast enough you can refrigerate for about 30 minutes to thicken to desired consistency.)
Using a cupcake corer (or a knife) cut out the center of your cupcake, keeping the piece you remove. Scoop about 1/2 teaspoon of fudge into the center of each cupcake (I use a melon baller to get a nice small scoop). Replace the center piece you removed.
Baileys Cream Cheese Frosting
8 oz. (1 block) Regular Cream Cheese, room temperature
1 Cup (2 sticks) unsalted Butter, room temperature
5 Cups Powdered Sugar
6 to 8 Tablespoons Baileys Irish Cream
In your mixer on medium speed beat together the cream cheese and butter until completely combined. Slowly add 2 cups of the confectioners sugar one cup at a time. Add 4 Tablespoons of the Baileys and mix in. Next add the remaining 3 cups of the confectioners sugar one cup at a time. Finally, continue mixing one tablespoon Baileys at a time into the frosting until desired consistency is reached. Beat for 3 minutes on medium high speed to get a light and fluffy consistency. Frost cupcakes.