Monday, March 25, 2013

Mini Irish Car Bomb Cupcakes

1 c Guinness
10 TBS butter
3/4 c Dutch processed unsweetened cocoa powder
1 1/2 c granulated sugar
1/2 c brown sugar

2 c unbleached flour
2 tsp baking soda
1/4 tsp sea salt

3/4 c light sour cream
2 eggs
2 tsp vanilla

1/2 c whipping cream
6 oz 60% cocoa chips
3 TBS Jameson Irish whiskey

6 TBS butter, softened
5 c powdered sugar
6 TBS Irish creme liquor

Preheat the oven to 350°F. Line 5 dozen mini cupcake molds with paper liners (or 24 full size).
Heat butter & Guinness in medium saucepan on medium high until the butter has melted. Add the cocoa powder and sugars and whisk together. Take off heat; set aside and allow to come to room temperature.

Blend together flour, baking soda, & salt in medium bowl; set aside.

In large mixing bowl, beat sour cream, eggs, & vanilla until smooth. Pour the cooled Guinness sauce into the egg mixture and blend on medium until smooth & creamy.

Add blended dry ingredients to the Guinness mixture and blend until smooth.

Using spring-hinge melon baller, scoop 1 TBS of batter into each mini cup (should be 2/3 full). (For full size, fill liners 2/3 full, about 1/4 c.)

Bake mini cupcakes 8-10 minutes or until centers test clean. (Bake full size 18-20 minutes.) Remove from pans to wire rack & allow to cool completely.

While cupcakes bake, prepare Ganache. Heat whipping cream in microwave using micro-proof measuring cup until very hot, but not boiling (1 minute 40 seconds in mine.) Immediately stir in cocoa chips & stir until smooth. Add Jameson & whisk until completely blended. Allow to cool; place in refrigerator to cool until mixture is a spreadable, frosting consistency, whisking occasionally to keep smooth.

Using tip of sharp knife, cut a small circle out of the center of each cupcake to make a "well" for the ganache. Using cake decorating tool, "inject" ganache into the cupcake center, leveling off with the top of each cupcake.

For frosting, whip butter in large bowl of electric mixer. add about half of the powdered sugar, beating well. Add 5 TBS of the Irish creme, whipping until combined. Add remaining powdered sugar, beating until smooth. Add more Irish creme as necessary until desired consistency is achieved. Pipe on to ganache filled cupcakes using cake decorating tool.

Chill at least 2 hours to allow flavors to develop.