you dropped a bomb on me, baby
Sometimes commenters are inspiring. Case in point: When Mike asked about carbomb cupcakes in response to a post I wrote on a St. Patrick’s Day feast, I had no knowledge such a cupcake existed.
This year, I decided to create a version of my own using Guinness in the cake mix, Bailey’s Irish Cream in a cream filling and Irish whiskey in the frosting.
While this recipe isn’t hard, there are a bunch of different parts that involve a bunch of big bowls. Your kitchen will look, very appropriately, like a bomb exploded after you make these. But don’t let that scare you away from the awe and amazement that will surely be yours if you bring these zingy pint-size cakes to a St. Patrick’s Day party.
Guinness Chocolate Cake
- 1 box yellow butter cake
- 1 3.9-oz package chocolate instant pudding mix
- ½ cup Guinness beer
- ½ cup oil
- ½ cup water
- 4 large eggs
Beat ingredients for 2 minutes. Then follow the cake mix box’s instructions for making cupcakes.
Note: I went for both a light chocolate and light Guinness flavor — the latter mainly provides some spicy notes. Feel free to make it a more potent cake by substituting the water in the recipe for more Guinness or making it uber-chocolatey by using a chocolate cake mix.
Irish Whipped Cream Filling
- 1½ cups heavy cream
- ½ cup Bailey’s Irish Cream
- Sugar to taste
Combine and whip until cream holds peaks. Once cupcakes are cool, fill with whipped cream. I like the cone technique described here at Baking Bites.
Note: If you want a stronger Bailey’s flavor, cut back on the cream and add more Bailey’s.
- 8 tablespoons butter, softened
- 3 cups powdered sugar
- ¼ cup whiskey
Beat butter till smooth. Add powdered sugar a little at a time until incorporated. Slowly pour in whiskey while blending. Don’t overbeat.
Top off filled cupcakes with frosting. Shave a chocolate bar over tops of cupcakes for presentation points.
Note: Add more powdered sugar if you want a stiffer frosting. And truth be told, I cheated and used Kentucky bourbon whiskey instead of Irish whiskey. Bourbon has a sweetness that I thought would be a better fit for a dessert. You opt for whichever you prefer — or have in your house.
Posted by Christine on March 12, 2009 in Food and Drink