Dirty Irish Cupcakes

March has arrived!


I honestly am in shock at how fast this year is going by already. It feels like New Years was only a couple of weeks ago, but somehow it’s already March 4th!
March brings many great things, St. Patricks Day, this year we also have Easter in March, and not to mention a little festival here in Austin called SXSW. No big deal.
Is anyone as excited about it as me? I’ll be honest, i’m not sure how much i’ll be downtown checking out the shows and such as i’ll have to work and schedules with friends to go can be difficult sometimes, and honestly who wants to go alone?

But that’s ok I suppose, i’ll work something out!
Or i’ll just make more of these cupcakes.

I’ll be honest, these cupcakes were about ten times better than I expected them to be. I’d been wanting to make Irish Car Bomb inspired cupcakes for so long, and now I have done it! Another goal to strike off my list!

And let me tell you, these babies are… the perfect cupcake. First off, Guinness. Secondly, Irish Cream. And third, Whiskey.
Do I need to explain?
These cupcakes are a great dessert for a St. Patrick’s day party. As if you can’t drink enough on that day now you can make sure and get your Irish alcohol fix in these! I guarantee people will love you if you bring these.
(I know I didn’t picture the whiskey with these, but unfortunately the whiskey I had was not Irish)
 

Dirty Irish Cupcakes

(Recipe by Sarah Eats Austin)
 
Ingredients
 
Cupcakes
 
1 3/4 cups all-purpose flour, plus more for pans
2 cups sugar
3/4 cups good cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon kosher salt
1 cup buttermilk, shaken
1/2 cup vegetable oil
2 extra-large eggs, at room temperature
1 teaspoon pure vanilla extract
1/2 cup freshly brewed hot coffee
1/2 cup Guinness
 
Filling
 
1 cup heavy cream
3 tbls sugar
1 tbls Baileys Irish Cream
1 tsp vanilla extract
 
Frosting
 
2 sticks(1 cup) butter, room temperature
1 tsp vanilla extract
3 tbls whiskey
3-4 cups powdered sugar
 
 
Directions
 
Preheat oven to 350F.
For the cake
Sift together all the dry ingredients in the bowl of a large stand mixer fitted with the paddle attachment. Mix to combine.
Combine the vegetable oil, eggs, and vanilla. With the mixer on low, slowly add the wet ingredients to the dry ingredients.
Slowly stir in the coffee and guinness. Mixture will be very runny.
Pour into prepared cupcake pan with liners and bake for 15-20 minutes, until a toothpick inserted comes out clean.
For filling
Pour the heavy cream into the bowl of a stand mixer fitted with the whisk attachment. Whip the cream on high until it starts to get slightly stiff, add in sugar, vanilla, and Irish cream and continue whipping on high until stiff peaks form. Place into a metal or glass bowl, cover and place in fridge until ready to use.
For Frosting
Place butter in a stand mixer fitted with the paddle attachment. Mix the butter on medium until light and fluffy. Add in vanilla and whiskey, mix to combine.
Add in powdered sugar 1 cup at a time and mix. You may use less or more powdered sugar, depending on your desired likeness. If it’s too thick add in more liquid such as milk, if it’s too runny add in more powdered sugar.
Assemble
 
Using a pairing knife cut a little whole in the cupcake and fill with the filling. Frost and cover the hole and filling. Eat and enjoy!

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