Irish Car Bomb Cupcakes!
|Irish Car Bomb Cupcakes, made back in 2013|
For St. Pat's day, the boozy Irish Car bomb cupcakes really hit the spot! But this summer it's really hot and dry and and I wanted a cake that didn't have booze in it, and small enough I could actually eat it all myself. I had recently purchased four 4" spring form pans, so I made a few modifications to the recipe from Smitten Kitchen and BrownEyedBaker (http://www.browneyedbaker.com/irish-car-bomb-cupcakes/) to fit my needs:
Chocolate Irish Beer Cake
1 cup stout (such as Guinness)
1 cup (2 sticks) unsalted butter
3/4 cup unsweetened cocoa powder (preferably Dutch-process)
2 cups all purpose flour
2 cups sugar
1 1/2 teaspoons baking soda
3/4 teaspoon salt
2 large eggs
2/3 cup sour cream
Chocolate ganache “frosting”
8-10 oz of Chocolate chunks / chips, semi sweet or bittersweet, or dark chocolate
1 tbsp Honey
2 tbsp Butter
- Preheat oven to 350°F
- Line the 4” springform pan bottoms with parchment paper.
- Spray the inside to prevent sticking.
- Bring 1 cup stout and 1 cup butter to simmer in heavy large saucepan over medium heat.
- Add cocoa powder and whisk until mixture is smooth. Set aside.
- Whisk flour, sugar, baking soda, and 3/4 teaspoon salt in large bowl to blend.
- Beat eggs and sour cream in another large bowl, about 2 minutes or until blended.
- Slowly add stout-chocolate mixture to egg mixture and beat just to combine.
- Add flour mixture and beat briefly on low speed.
- Using rubber spatula, fold batter until completely combined.
- Fill springform pans to ¾ full. Any amount leftover, cover and set aside, or use for Cupcakes!
- Place pans on another tray, in case of leakage. J
- Bake cake until tester inserted into center comes out clean, rotating them once front to back if your oven bakes unevenly, about 15-20 minutes.
- Remove from oven, and cool on a rack.
- Once cool, remove from pan, and chill in fridge for 30 minutes while making the chocolate “frosting”.
Okay, so this is not really frosting. I did not want to hollow these out and use the whiskey, so I made a ganache type frosting and covered the cake in melted chocolate. (are you drooling yet?).
- Chop up any chocolate chunks and transfer to a heatproof bowl, adding in the chocolate chips.
- Pour Honey over chocolate.
- Heat the cream until simmering and then pour over the chocolate.
- Let the hot cream melt the chocolate and then add the butter and stir until smooth.
- Add more cream to thin or more chocolate to thicken.
- Remove the cakes from the refrigerator.
- Place them on a rack and put something underneath to catch any dribbled chocolate (parchment paper works great).
- Pour the chocolate over the cakes, from the center, allowing it to drip down the sides until the entire cake is covered..
- Let the chocolate ‘frosting’ cool and harden.
- **anything that drops below can be scraped up and rewarmed and reused for another ‘layer
Keep chilled until til to serve.