Irish Car Bomb Cupcakes

Happy belated St. Patrick's Day!
In honor of the holiday I made some Irish Car Bomb cupcakes.  The inspiration came from this post: browneyedbaker

Here is the result:

I added some gold sprinkles from my pot o' gold! ;)

Here is my edited version of the recipe and instructions, enjoy!
Irish Car Bomb Cupcakes 
Cupcakes:
2/3 cup sour cream
1 cup unsalted butter, at room temperature
2 eggs
2 cups all-purpose flour
2 cups granulated sugar
2 teaspoons baking soda
¾ cup cocoa powder (Nestle)
¾ teaspoons salt
1 cup Guinness stout

For the Whiskey Ganache Filling:
8 ounces bittersweet chocolate (Baker's chocolate)
2/3 cup heavy cream
2 tablespoons butter, at room temperature
2 teaspoons Irish whiskey (Jameson)

For the Baileys Frosting:
2 cups unsalted butter, at room temperature
6 cups powdered sugar
6 tablespoons Baileys Irish Cream
1/2 tsp Vanilla Extract
 
Preheat oven to 350 degrees F. Line 24 cupcake cups with liners.
Whisk the flour, sugar, baking soda, cocoa powder, and salt in a large bowl to combine. Using an electric mixer, beat the unsalted butter, and sour cream on medium speed until combined.  Add eggs and beat well. Add the flour mixture alternating with Guinness, beat until combined. Fill cupcake liners, bake until a tooth pick inserted into the center comes out clean, about 17 minutes. Cool the cupcakes on a rack.
Note:  The original recipe had you heating the Guinness and adding the cocoa powder.  I tried this but the mixture was not smooth and I decided to add the Guinness directly to the batter.
To Make the Whiskey Ganache Filling: Finely chop the chocolate (I used a food processor, so easy!) 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 until smooth. Add the butter and whiskey and stir until combined. Let the ganache cool until thick but still soft enough to be piped.  You can refrigerate the ganache to thicken.

To Fill the Cupcakes: I used the Cuisipro Cupcake Corer, pictured above.  Press the bottom of the corer into the top of the cupcake and twist slightly.  Pull the corer out and eject the cupcake center. Transfer the ganache to a piping bag with a wide tip and fill the holes in each cupcake to the top.
To Make the Baileys Frosting: Using the whisk attachment of a stand mixer (<--be careful if you use a hand mixer, this frosting is thick and it may not be up for the job!), whip the butter on medium-high speed for a few 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 and vanilla, increase the speed to medium-high and whip for another couple minutes, until it is light and fluffy.
Use a decorating tip to frost the cupcakes and decorate with sprinkles, if desired.

May the luck o' the Irish be with you!  Happy Baking/Drinking!

Andes Mint Chocolate Cupcakes

Chocolate Cakes:

1 cup sour cream

1/2 cup oil

1 teaspoon vanilla extract

3 Large eggs

1/2 cup water

1/2 cup buttermilk

Devil’s Food Cake Mix

3/4 cup Chopped Andes Mint (this will be most of the box)

Mint Buttercream:

8 oz cream cheese, softened

6 tablespoons butter, softened

3 cups powdered sugar

1 tablespoon heavy cream or milk

1 teaspoon peppermint extract

green and yellow food coloring

 

Preheat oven to 350 degrees and line 2 cupcake pans with paper liners.  In a large bowl mix sour cream, oil, and vanilla extract together. Add eggs one at a time, stirring well after each addition.  Add cake mix in 3 portions alternating with liquids (buttermilk and water).  Stir in the chopped Andes Mints. Fill liners and bake for 15-18 minutes, or until and inserted toothpick comes out clean. 

 

For the  Mint Buttercream: Beat cream cheese and butter until light and fluffy. Add powdered sugar, heavy cream and peppermint extract and beat well. Add 4 drops green food coloring and 1 drop yellow food coloring (gives it even more of a mint green color) and stir well. 

 

Pipe Buttercream on cooled cupcakes.  If you are in a hurry make sure you at least pop them in the fridge!  My favorite new piping tip is the Wilton 1M.   

Here are a couple different ways to decorate them:

 The first way I decorated the cupcakes was to cut the Andes mints in half and place in them in the buttercream.

 This is the second way I decorated the cupcakes.  I chopped the Andes Mints more fine and sprinkled on the cupcakes.

Both ways look great, depends on what you like...and how many Andes Mints you have left.  If you want to decorate the first way I suggest buying 2 boxes of Andes Mints.  

And if you absolutely LOVE mint you could also add  1/2 tsp of peppermint extract to the cake mix.  I liked them the way they are, but some people might want even more mint. :)

Adapted from: Your Cup of Cake

Reese's Peanut Butter Cupcakes

 Peanut Butter Chocolate Chip cupcake Recipe:

1/2 cup creamy peanut butter

1/4 cup (1/2stick) unsalted butter, softened

1 cup packed light brown sugar

2 eggs

1cup all-purpose flour

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup milk

1 1/2 cups mini semi sweet chocolate chips

Peanut Butter Frosting Recipe:

3/4 cup creamy peanut butter

3/4 cup (11/2 sticks) unsalted butter, softened
3 cups powdered sugar
3/4 tsp vanilla
5 tablespoons Milk (can add more for desired consistency) 

Preheat oven to 350F.
Beat 1/2 cup creamy peanut butter and 1/4 cup unsalted butter in a large bowl with the mixer on medium until blended.  Add 1cup brown sugar, beat until well blended.  Add eggs one at a time, beating well after each addition.

 Whisk 1cup flour, 2 tsp baking powder, 1/2 tsp baking soda, and 1/2 tsp salt in a small bowl.  Add flour mixture alternatively with milk to the peanut butter mixture; beat at low speed until well blended.  Stir in mini chocolate chips.

Spoon batter into muffin cups with paper baking cups.  Recipe makes ~20 cupcakes.  Cool cupcakes completely before frosting.

Peanut Butter Frosting: Beat 3/4 cup creamy peanut butter and 3/4 cup unsalted butter, at medium speed until smooth.  Gradually add 3 cups powdered sugar and 3/4 tsp vanilla until blended.  Add 5 tbsps Milk one at time until smooth.  If needed, add more milk until frosting is the desired consistency.

Use a 1M Wilton tip (http://www.amazon.com/Wilton-Decorating-Tip-1M-Star/dp/B001683S5O) to frost cupcakes and Reese's Mini cups(unwrapped).  Melt remaining chocolate chips and drizzle over frosted cupcakes.  I also recommend milk chocolate melting wafers for the chocolate decoration.

 To finish the cupcakes place a Mini Reese's cup on each cupcake.


Happy Baking!