baking · DIY · Kawaii · Marshfellows · recipes · Tutorials

St. Patrick’s Day Irish Car Bomb Cupcakes

Happy St. Patrick’s Day!

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Photo by The Starfish Cottage


Sure, you could celebrate with a traditional pint down at the pub. But you could also celebrate in a non-traditional way, with delicious Irish whiskey flavored cupcakes!

My darling friend Lilly, of The Starfish Cottage, inspired by our very first Gourmet Marshfellow Bailey, whipped up a batch of these Irish Car Bomb cupcakes!

Bring these with you to the party down at the pub and you’ll be a hit!
(If your friends can remember it the next day.) Lol!

You start with a Guinness Stout Chocolate Cake, fill it with a Jameson Whiskey Chocolate Ganache, and then top it all off with Bailey’s Irish Cream Buttercream!

Pretty perfect for a St. Patty’s Day occasion, right?

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Ok! Now that my mouth is watering, let’s make them!

You will need:

For the Cupcakes:
1 cup Guinness stout
1 cup unsalted butter, at room temperature
¾ cup unsweetened Hershey’s 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 dark chocolate
2/3 cup heavy cream
2 tablespoons butter, at room temperature
4 tablespoons Irish whiskey

For the Baileys Frosting:
2 cups unsalted butter, at room temperature
5 cups powdered sugar
6 tablespoons Bailey’s Salted Caramel Irish Cream

Directions:

1. To Make the Cupcakes:
Preheat oven to 325 degrees F. Line 2 cupcake pans 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 a decorating tip, a spatula, or even a butter knife if you are old-school, frost the cupcakes.
(Feel free to add green sprinkles to make them more festive!)

Store the cupcakes in an airtight container, wear something green, and head out to the party!

(But let’s face it, at this point you’ve “sampled” the frosting so much there isn’t enough left to frost even half of the cupcakes you made. Just tell your friends that you dropped the cupcakes on the way to the party. In fact, don’t bring ’em up at all. Chances are most of your friends will be enjoying St. Patricks’s Day in the traditional sense, so they won’t remember that you offered to bring treats in the first place. Don’t worry. Your secret is safe with me.)

A huge THANK YOU to Lilly for sharing this super yummy, super festive recipe! And for her adorable photos of her cupcakes with our Marshfellow girl Bailey!

The Starfish Cottage specializes in fresh baked goodies!
From cake-pops, to gorgeous cakes, and even chocolate-coated treats!
They also offer customized gift baskets, and even rentals to help dress up your dessert tables for your next event!

Lilly, of The Starfish Cottage, is a pleasure to work with. She’s bright, positive, and always strives to offer the most beautiful treats with the tastiest ingredients.

You can also find The Starfish Cottage on:
Instagram: @thestarfishcottage
Facebook: facebook.com/TheStarfishCottage

Oh, and what about Bailey?

iPhone Photos March 2016 008

Bailey is our Gourmet Marshfellow for March. She is inspired, of course, by Irish Coffee flavored marshmallows.
Her warm, toasty body resembles coffee, mixed with a splash of Irish whiskey and cream, and her head is topped with a dollop of whipped cream, green sprinkles, and a pinch of cinnamon!
She sounds delicious doesn’t she?**

*There are only (3) Bailey’s available in my Etsy shop. She is a Limited Edition design. Only (5) were made total. April 1st 2016 she will be removed from the shop shelves permanently.

So grab yours while you can!

Would you like to be updated about new products at Marshfellows? Are you interested in exclusive sneak peeks at new designs? Are you a fan of getting dibs on early-bird specials?

Then it sounds like Marshfellows VIP is right for you!

Click here to join our mailing list, where you will get first dibs on everything from brand new Marshfellow designs before they hit the shop, to special holiday discount codes!

Thank you so much for reading! I hope you enjoyed this post!

** Just remember, Marshfellows are not edible. They are collectible figurine/keepsakes. Eating one would not bode well for you. Lol.

 

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