Irish Car Bomb Cupcakes

• Refrigerated

  • 2 Eggs

• Condiments

  • 2 tbsp Butter or margarine

• Baking & Spices

  • 1/2 tsp Baking powder
  • 5 1/2 tsp Baking soda
  • 1/2 cup Chocolate chips
  • 1/2 cup Cocoa powder
  • 2 cups Flour
  • 20 1/2 cups Powdered sugar
  • 1 tsp Salt
  • 2 cups Semi-sweet chocolate chips
  • 5 1/2 cups Sugar

• Dairy

  • 7 1/2 sticks Butter
  • 2/3 cup Cream
  • 2/3 cup Greek yogurt, plain

• Beer, Wine & Liquor

  • 6 tbsp Baileys irish cream liqueur
  • 1 cup Guinness
  • 4 tsp Irish whiskey

Found on ifyougiveablondeakitchen.com

Description

Ingredients

• 1 cup Guinness
• 2 sticks butter
• 1/2 cup cocoa powder
• 1/2 cup chocolate chips
• 2 cups flour
• 11/2 cups sugar
• 11/2 teaspoons baking soda
• 1/2 teaspoon baking powder
• 1 teaspoon salt
• 2 eggs
• 2/3 cup plain Greek yogurt
• 2 cups semi sweet chocolate chips
• 2/3 cup cream
• 2 tbsp butter or margarine
• 4 tsp Irish Whiskey (I used Jameson)
• 11/2 stick butter, softened
• 41/2 cups powdered sugar
• 6 tbsp Baileys Irish Cream Liqueur (or until desired consistency)

Directions

• Preheat oven to 350°F.  Line two muffin tins with cupcake liners and set aside.
• In a pot or large saucepan, simmer the beer and butter on medium until butter is completely melted.
• Add cocoa powder and chocolate chips and stir until your mixture is smooth.  Take off heat and set aside to cool.
• In a bowl, whisk together, sugar, flour, baking soda, baking powder, and salt. Set aside.
• In the bowl of a stand mixer, stir eggs and yogurt together until smooth.  Slowly add chocolate mixture.
• Add flour mixture and stir until well combined.
• Scoop batter into prepared cupcake tin.  Cups should be about 2/3 full.
• Bake for 15 minutes.  Remove from oven when a toothpick inserted in the center comes out clean. Allow to cool on racks.
• In a large sauce pan, melt chocolate chips, cream, and butter on medium-low. Stir until smooth. Add your whiskey, stir, then remove from heat and set aside to let mixture cool/thicken.
• While your ganache is cooling, scoop a hole into the center of each cooled cupcake with a cupcake corer, apple corer, or spoon.*
• Fill holes to the brim with thickened ganache.
• In a bowl with a mixer, cream together butter, Baileys, and powdered sugar. Spoon frosting into a pastry bag and pipe it generously on top of each filled cupcake.  Pour yourself a Guinness and enjoy!