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This article is written by a student writer from the Her Campus at U Iowa chapter.
Traditionally, St. Patrick’s Day is all about three things; booze, corned beef, and cabbage. Though we all enjoy the booze side of things, corned beef and cabbage? Not so much. This year we’re all about adding new sweet recipes into the mix.
Irish Car Bomb Cupcakes
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 Baileys 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.
Whiskey Cake in a Jar
Ingredients
For the Cake:
2 cups all-purpose flour
1 1/4 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups strongly brewed coffee
1/4 cup plus 3 tablespoons Irish whiskey
1 cup unsalted butter, cut into pieces
1/2 teaspoon cinnamon
1 cup unsweetened cocoa powder
2 cups sugar
2 eggs
1 teaspoon vanilla extract
For the Whiskey Butter Sauce:
1/4 cup Irish whiskey
3/4 cup sugar
1/4 cup butter
1/4 cup water
prepared whipped cream (for jar cakes)
Directions
For the Cake:
1. Preheat oven to 325 degrees F.
2. Whisk together flour, baking soda and salt in a large bowl; set aside.
3. In a medium saucepan, add coffee, whiskey, butter, cinnamon and cocoa powder. Place over moderate heat and whisk until butter has melted.
4. Remove from heat and add sugar. Whisk until incorporated.
5. Pour mixture into large bowl and let cool slightly.
6. Whisk together eggs and vanilla extract, and gradually pour into chocolate mixture.
7. Add flour mixture and whisk until just combined. Mixture will be very thin.
8. Place canning jars on a cookie sheet or roasting pan and pour batter in each, about 1/2-cup full (Image 1). Or, pour batter into a greased and floured Bundt pan.
9. Bake for 45-55 minutes (for both jars and Bundt pan).
For the Whiskey Butter Sauce:
1. When the cake(s) are almost ready to come out of the oven, begin to make the sauce.
2. Combine all ingredients (except whipped cream) in a small saucepan, and cook very gently over medium heat until sugar has dissolved. Remove from heat.
3. When cake(s) are done, let cool for 10 minutes (Image 2).
4. With a skewer, poke holes in jarred cakes (Image 3). Pour a little sauce into each cake, dividing it evenly until it has all been used (Image 4).
5. Top with prepared whipped cream.
Note: If making a Bundt cake, turn cake out and place it upside down (as it’s being baked). Poke holes all over the surface and very slowly drizzle sauce over the cake until it has completely absorbed all of the sauce. Wrap in foil and let cool completely. Store in an airtight container.
source: HGTV.com