IntroThese are delicious boozy Irish Chocolate bomb cupcakes that are inspired by this beer cocktail.
For the chocolate bomb cupcakes:
1 cup unsalted butter, softened
1 cup stout beer
3/4 cup unsweetened cocoa powder
2 cups flour
2 cups sugar
1 1/2 tsp baking soda
1/2 tsp salt
1/2 cup sour cream
For the Irish whisky creme filling:
3 cups bittersweet chocolate chips
1 cup heavy cream
1 1/2 tbsp corn starch
6 tsp Irish whiskey
For the Irish cream frosting:
1 cup unsalted butter, softened
1 cup vegetable shortening
1 1/2 cups powdered sugar, or to taste, sifted
6 tbsp Irish cream
1 tsp vanilla extract
pinch of salt
Preheat oven to 350 degrees Fahrenheit and line your cupcake pan(s). Bring the beer and butter to a simmer and then whisk in the cocoa powder until smooth. Remove from heat and allow to cool slightly. Sift the flour, sugar, baking soda and salt together in a large bowl and set aside.
Beat eggs and sour cream together until combined.
Gradually add the cocoa mixture to the eggs, constantly mixing so that you don't scramble the eggs.
Gradually add the dry mixture to the wet.
Reminder: Make sure to scrape your mixing bowl and paddle between each addition, especially the bottom where ingredients can settle!
Fill cupcake cups (I filled them about 1/2 to 2/3 of the way up) and bake for about 15 minutes, or until a toothpick comes out clean. Rotate halfway through to ensure even baking. Allow to cool completely before filling or frosting.
Over a double boiler (or a heatproof bowl over a pot of simmering water, making sure the bottom of the bowl doesn't touch the water) melt the chocolate chips, heavy cream and corn starch together. Once mixture is smooth, take it off the heat and stir in the whiskey until combined. Set aside and allow to cool so that it can thicken up before filling the cupcakes, stirring every few minutes.
Whip the shortening and butter together until light and fluffy. Then gradually add the sugar. Once you've added enough according to your tastes, add the Irish cream and vanilla extract. Lastly, add a pinch of salt. If you're not frosting the same day, cover and refrigerate.
After your cupcakes have cooled, use a tsp or melon baller and dig out a hole (I dug down to about 2/3 of the way down).
Then fill them up with the ganache filling. You can pipe it in (if you don't have a piping bag, you can use a plastic sandwich bag with a corner cut off) or just spoon the filling in. Then frost the cupcakes with either a spatula, a piping bag or a sandwich bag.
Consume and enjoy!
Tip: These Irish chocolate bomb cupcakes can be made a couple days ahead as long as they're thoroughly wrapped or covered and refrigerated, even after they've been filled. I would recommend holding off on the frosting until the day you serve them though. Also, if you're serving your cupcakes more than 3 to 4 hours after frosting them, you might want to put them in the refrigerator until about an hour before you serve (there is a bit of a dairy in the frosting after all.) Better to be safe than sorry with food poisoning later.
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