Irish Car Bomb Cupcakes

Irish Car Bomb Cupcakes

Recipe by Jennifer-June
Servings

12

servings
Prep time

20

minutes
Cooking time

20

minutes
Calories

too many

kcal

Ingredients

  • Cupcakes
  •  1 1/2 cups unbleached white flour

  • 1/3 cup cocoa powder

  • 1 teaspoon baking soda

  • 1/2 teaspoon salt

  • 3/4 cup sugar

  • 1/2 cup vegetable oil

  • 1 cup cold Guinness Stout

  • 2 teaspoons vanilla extract

  • 2 tablespoons apple cider vinegar

  • Whiskey Ganache Filling
  • 8 ounces bittersweet chocolate, finely chopped

  • 2/3 cup heavy vegan cream

  • 2 Tbsp vegan butter, room temperature

  • 2 tsp Irish whiskey

  • Baileys Frosting
  • 1 cup vegan butter

  • 1 cup vegan shortening

  • 5 cups powdered sugar

  • 6 Tbsp almond milk based Bailey’s Irish Cream

Directions

  • Preheat oven to 375°F
  • Cupcakes
  • Sift together the flour, cocoa powder, baking soda, sugar and salt.
  • In a large measuring jug, mix together all liquid ingredients except for the vinegar.
  • Add the wet to the dry ingredients and stir until smooth.
  • Add the vinegar and stir until even distributed throughout the batter.
  • Pour into muffin cups in a lightly greased and floured muffin tin and bake 12-18 minutes, depending on your oven, or until they pass the toothpick test
    Remove from oven and allow to cool at least 15 minutes before transferring to a cooling rack.
  • Once cupcakes are cooled completely, using a paring knife, cut the centres out of the cupcakes, going about 2/3 deep.
  • Ganache filling
  • Place chocolate in a heat-proof bowl.
  • Bring cream to a simmer in a small saucepan and immediately pour over the chocolate.
  • Let it sit a few minutes before whisking it together.
  • Add the butter and whiskey and stir until combined.
  • Set aside to cool only until thick but still soft enough to be piped.
  • Scoop, spoon or pipe the ganache in equal parts, into the centres of each of the cupcakes.
  • Baileys Frosting
  • In a mixer, whip the butter and shortening for about 5 minutes.
  • On medium-low, whisk in the sugar completely.
  • Add Bailey’s and who on high about 3 minutes or until light and fluffy.
  • Frost cupcakes and decorate.

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