Gear up for St. Patrick’s Day with this Irish car bomb cupcake recipe

Cupcakes made with chocolate whiskey and beer – what else do you want!

Larger Text

Print

E-mail

13 Comments

Car bomb cupcake

Photo by Smitten Kitchen

Tweet

Add the butter and whiskey and stir until combined.

Fill the cupcakes:

Let the ganache cool until thick but still soft enough to be piped.

Meanwhile, using your 1-inch round cookie cutter or an apple corer, cut the centers out of the cooled cupcakes.

You want to go most of the way down the cupcake but not cut through the bottom — aim for 2/3 of the way.

A slim spoon or grapefruit knife will help you get the center out. Those are your “tasters”.
Put the ganache into a piping bag with a wide tip and fill the holes in each cupcake to the top.

Make the frosting:

Whip the butter in the bowl of an electric mixer, or with a hand mixer, for several minutes.

You want to get it very light and fluffy.

Slowly add the powdered sugar, a few tablespoons at a time.

When the frosting looks thick enough to spread, drizzle in the Baileys (or milk) and whip it until combined.

If this has made the frosting too thin (it shouldn’t, but just in case) beat in another spoonful or two of powdered sugar.
 

Print

E-mail

Tweet