As of part of our Irish Feast, I made Irish Car Bomb Cupcakes (Guinness cupcakes filled with Irish whiskey ganache and topped with Irish cream frosting). I have been wanting to make these since last year and was thrilled that I had the chance this year. I decided to top them with chocolate sprinkles and green sanding sugar for our What's Baking theme this month: Sprinkles! I adapted the original recipe for these quite a bit. I used a different cupcake, subbing my tried and true vegan chocolate cupcake recipe made with Guinness beer. I also halved the recipe for the whiskey-spiked ganache filling and added Irish cream to my simple buttercream frosting recipe (all changes are reflected below). These were incredible.
Irish Car Bomb Cupcakes
Idea from Smitten Kitchen
Guinness Cupcakes
adapted from Martha Stewart Cupcakes
1 and 1/2 cups cake flour
3/4 cup sugar
1/4 cup cocoa (unsweetened)
1 teaspoon baking soda
1/2 teaspoon salt
1/4 cup plus 1 tablespoon vegetable oil
1 tablespoon white vinegar
1 teaspoon vanilla extract
1 and 1/4 cups Guinness beer
Preheat the oven to 350 degrees and line a cupcake tin with 12 paper cupcake liners. In a large bowl, whisk together flour, sugar, cocoa, baking soda, and salt and set aside. In another bowl, beat together oil, vinegar, vanilla, and beer with a hand mixer on medium-high speed. Add flour mixture and beat until smooth on low speed, scraping down the sides of the bowl as needed. Fill cupcake liners about 3/4 full and bake about 20–25 minutes.
Whiskey Ganache Filling
adapted from Smitten Kitchen
4 oz. chopped chocolate or chocolate chips
1/3 cup heavy cream
1 tablespoon butter (room temperature)
1 tablespoon Irish whiskey
Place chocolate in a heatproof bowl and set aside. Simmer the heavy cream in a small saucepan until hot and simmering. Pour hot cream over the chocolate and let sit for one minute. Stir until silky and smooth. Add butter and whiskey and stir until combined. Let cool for a few minutes.
Irish Cream Buttercream
2 sticks butter, room temperature
5–6 cups powdered sugar
2–4 tablespoons Irish cream
Cream the butter. With the mixer on low, add powdered sugar one cup at a time and Irish cream one tablespoon at a time until desired consistency is reached. Continue beating on low until smooth and creamy.
This year for St. Patrick's Day we planned an Irish Feast with some friends. They hosted, and we brought side dishes and dessert. Our host made an Irish Stout Cheese Fondue with homemade pretzels and fruit and Corned Beef-Stuffed Cabbage Rolls.
I made Beer Bread with White Bean & Rosemary Dip with Dubliner Cheese (see recipe below) and Irish Car Bomb cupcakes (recipe to come later) for dessert. The feast and company were wonderful. We had a great time.
The first dish I made was White Bean and Rosemary Dip with Dubliner Cheese. I had never heard of Dubliner Cheese, but it is an Irish cheese similar to an aged cheddar with the nutty flavor of Swiss and the bite of Parmesan. Not only did my local grocery story carry it, but also it was on sale! This recipe was quick and easy to make and is best prepared a day ahead to allow the ingredients to meld. The texture is similar to hummus, but it's creamier and much more flavorful. It's a perfect dip for crackers, veggies, beer bread, or pretzels.
White Bean & Rosemary Dip with Dubliner Cheese
Source: adapted from Kerrygold
1 (15-oz.) can northern beans (rinsed and drained)
1 cup Dubliner Cheese (shredded)
3/4 cup Greek yogurt
1 tablespoon minced garlic
1 to 2 tablespoons stout beer
2 teaspoons crushed, dried rosemary
salt and pepper to taste
Puree beans, cheese, yogurt, garlic, and beer in a food processor until very smooth. Stir in rosemary and season with salt and pepper.
