{"id":4835,"date":"2020-03-16T14:02:18","date_gmt":"2020-03-16T14:02:18","guid":{"rendered":"https:\/\/sweetvegan.net\/?p=4835"},"modified":"2021-06-03T19:29:51","modified_gmt":"2021-06-03T19:29:51","slug":"irish-car-bomb-cupcakes","status":"publish","type":"post","link":"https:\/\/sweetvegan.net\/irish-car-bomb-cupcakes\/","title":{"rendered":"Irish Slammer Cupcakes"},"content":{"rendered":"
\n\t\t\t\t
\n\t\t\t\t\t\"Irish\n\t\t\t\t\t
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\n\t \n\t \t\n \t \t \n \t \t<\/SVG>\n\t \tPin<\/span>\n\t <\/a>\n\t <\/div>
\n\t \n\t \t\n \t \t \n \t \t \n \t \t \n \t \t \n \t \t \n \t \t \n \t \t <\/g>\n \t \t<\/SVG>\n\t Print<\/span>\n\t <\/a>\n\t <\/div>\n\t\t <\/figcaption>\n\t\t\t\t<\/figure>\n\t\t\t<\/div>\n\t\t\t
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Irish Car Bomb Cupcakes<\/h2>Recipe by Jennifer-June<\/span>Course: Miscellaneous<\/mark><\/span><\/div>
<\/span>Servings<\/span>

12<\/p>servings<\/span><\/div>

<\/span>Prep time<\/span>

20<\/p>minutes<\/span><\/div>

<\/span>Cooking time<\/span>

20<\/p>minutes<\/span><\/div>

<\/span>Calories<\/span>

too many<\/p>kcal<\/span><\/div><\/div><\/div>

Ingredients<\/h3>
  • Cupcakes<\/strong><\/li>
  • <\/span>

    \u00a01 1\/2 cups unbleached white flour<\/span><\/p><\/li>

  • <\/span>

    1\/3 cup cocoa powder<\/span><\/p><\/li>

  • <\/span>

    1 teaspoon baking soda<\/span><\/p><\/li>

  • <\/span>

    1\/2 teaspoon salt<\/span><\/p><\/li>

  • <\/span>

    3\/4 cup sugar<\/span><\/p><\/li>

  • <\/span>

    1\/2 cup vegetable oil<\/span><\/p><\/li>

  • <\/span>

    1 cup cold Guinness Stout<\/span><\/p><\/li>

  • <\/span>

    2 teaspoons vanilla extract<\/span><\/p><\/li>

  • <\/span>

    2 tablespoons apple cider vinegar
    <\/span><\/p><\/li>

  • Whiskey Ganache Filling<\/strong><\/li>
  • <\/span>

    8 ounces bittersweet chocolate, finely chopped<\/span><\/p><\/li>

  • <\/span>

    2\/3 cup heavy vegan cream<\/span><\/p><\/li>

  • <\/span>

    2 Tbsp vegan butter, room temperature<\/span><\/p><\/li>

  • <\/span>

    2 tsp Irish whiskey<\/span><\/p><\/li>

  • Baileys Frosting<\/strong><\/li>
  • <\/span>

    1 cup vegan butter<\/span><\/p><\/li>

  • <\/span>

    1 cup vegan shortening <\/span><\/p><\/li>

  • <\/span>

    5 cups powdered sugar<\/span><\/p><\/li>

  • <\/span>

    6 Tbsp almond milk based Bailey’s Irish Cream<\/span><\/p><\/li><\/ul><\/div>

    Directions<\/h3>
    • Preheat oven to 375\u00b0F<\/li>
    • Cupcakes<\/strong><\/li>
    • Sift together the flour, cocoa powder, baking soda, sugar and salt.
      <\/li>
    • In a large measuring jug, mix together all liquid ingredients except for the vinegar.
      <\/li>
    • Add the wet to the dry ingredients and stir until smooth.
      <\/li>
    • Add the vinegar and stir until even distributed throughout the batter.
      <\/li>
    • 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.
      <\/li>
    • Once cupcakes are cooled completely, using a paring knife, cut the centres out of the cupcakes, going about 2\/3 deep.<\/li>
    • Ganache filling<\/strong><\/li>
    • Place chocolate in a heat-proof bowl. <\/li>
    • Bring cream to a simmer in a small saucepan and immediately pour over the chocolate.<\/li>
    • Let it sit a few minutes before whisking it together.<\/li>
    • Add the butter and whiskey and stir until combined. <\/li>
    • Set aside to cool only until thick but still soft enough to be piped.<\/li>
    • Scoop, spoon or pipe the ganache in equal parts, into the centres of each of the cupcakes.<\/li>
    • Baileys Frosting<\/strong><\/li>
    • In a mixer, whip the butter and shortening for about 5 minutes.<\/li>
    • On medium-low, whisk in the sugar completely.<\/li>
    • Add Bailey’s and who on high about 3 minutes or until light and fluffy.<\/li>
    • Frost cupcakes and decorate.<\/li><\/ul><\/div>