Posted by
Michele
at
3:19 PM
Labels:
dessert,
vegetarian
Originally posted here on March 10, 2012 as "St. Patrick's Day Cupcakes"
These are actually called something else, which gives a negative
connontation with car bombs. Due to the offense of that name, abbreviated ICB,
I've updated this post to reflect a new title.While I dont
personally like either the drink or the name of it, I couldn't resist taking a
go at making these, after Sarah forwarded me a link to the
recipe.
So, I've made some chances and, the verdicts from neighbors, my MIL, Peter, and
the kiddos is in... These are a new keeper. A big thanks to our neighbors, C
and D, who gave us the Guinness substitute we used! Normally, I'm not an Irish
gal who'd substitute her Guinness for anything, but in these delicious cupcakes,
the chocolate stoudt is to die for! Dont even bother looking at the calories...
I didnt because, really, I dont want to know.
The ganache makes extra
(enough to layer a 9" cake) and the icing makes enough extra to ice said cake.
On top of the 24 cupcakes.
For
the cupcakes:
1 cup Brooklyn Brewing Co. Black Chocolate Stoudt
1 cup
salted butter, cut into small pieces
3/4 dark unsweetened cocoa
1 1/3 cup
A.P. flour
2/3 cup whole wheat flour
1 1/2 cup white sugar
1/2 cup
brown sugar
1 1/2 tsp baking soda
3/4 tsp salt
2 eggs
2/3 cup Greek
yogurt
For the ganache:
7.5oz 56% Icelandic chocolate (Sirus,
bittersweet)
2/3 cup half and half
2 tbsp butter, cut into small pieces
1tbsp Red Breast 12 year Irish whiskey (Middleton's is my fave but my
stepdad would have a FIT if he even thought that I cooked with that! Don't
worry, Dad!!!)
For the frosting:
2 cups salted butter, room temp
5
cups powdered sugar
6 tbsp (1/4 plus 1/8 cup) Bailey's Irish cream
1.
Preheat the oven to 350 and line 24 cupcake cups with liners. Bring the stoudt
and butter to a simmer over medium heat. Add the cocoa and whisk until smooth.
Remove from heat. Whisk the flours, sugars, baking soda, and salt together and
set aside. Beat the eggs and yogurt on medium to combine; add in the chocolate
mixture. Reduce to low and add the dry ingredients a tbsp at a time until
incorporated. Divide the batter into the cupcakes. Bake for 17min or until
done. Cool completely.
2. Finely chop the chocolate for the ganache and
place it in a heatproof bowl. Heat the half and half until simmering and pour
it over the chocolate. After 1min, begin to whisk. Add the butter and
whiskey. Place in the fridge for an hour, until it becomes thick and cooled.
Place on the counter for another hour. You'll be piping this into the
cupcakes.
3. Using the whisk attachment, whisk the butter for the
frosting until fluffy. A half cup at a time, beat in the sugar. Finally, beat
in the Irish cream and continue until fully incorporated.
4. Piping in
the ganache: use a cupcake filler and cut out the center of the cupcake, filling
it with the ganache and then placing the cake back over the hole.
5.
Frost the cupcake. I like to fill a ziplock with the frosting, cut off the tip,
and pipe it around the top. Sprinkle some green sugar on top to complete the
perfect St. Patrick's Day look!
6. EAT. EAT. EAT. And try to remember
to share. :)
