car bomb cupcakes

There are only two kinds of people in the world: the Irish,
and those who wish they were. 


I have two traditions on St. Patrick's Day: drinking from dawn to well past dusk, and supplying friends and bar staff with car bomb cupcakes. The latter is thanks to one of my friends who a few years ago, on his way to work at 5 a.m., woke me up with a text demanding that I bake him Guinness cupcakes with Bailey's frosting. Two of my favourite drinks in a delicious portable dessert? Yes, please!



The cupcakes were a huge hit at Jameson's, my favourite pub in Waterloo (if not the entire state of Iowa), and I've been baking them every St. Patrick's Day since. This year I whipped out six dozen - some to leave in Waterloo, and some to make friends with in Des Moines, where I'll be watching my first St. Paddy's parade and exploring new pubs. 


The batter and frosting can easily be prepared in advance and refrigerated for a couple of days. And don't forget to chill the extra Guinness from the six pack - there's nothing like a refreshing glass of beer while the cupcakes are in the oven!


Car Bomb Cupcakes
(makes 24)


Batter
1 C (2 sticks) butter
8 oz. Guinness Extra Stout 
1 C brown sugar
2/3 C cocoa powder
1 tsp salt
2 C all-purpose flour
1 1/4 tsp baking soda
1 C sugar
2 eggs
1/2 C sour cream


  Preheat oven to 350 degrees. Heat butter, Guinness, brown sugar and cocoa powder in a saucepan over medium low heat until the butter melts. Bring to room temperature. Meanwhile, stir together salt, flour, baking soda and sugar. Beat Guinness mixture into the dry ingredients until smooth. Add the eggs and sour cream, and beat for two minutes. The batter should be slightly bubbly from the beer.  


Using a ladle or scoop (I like to use a 1/3 C measuring cup), pour batter into muffin tins. Bake 20 minutes, or until a toothpick inserted into the middle of a cake comes out clean. Let cool to room temperature, then frost. 

Frosting
3/4 C (1 1/2 sticks) butter, softened
Pinch of salt
3 C powdered sugar
3 T Bailey's Irish Cream 


Cream the butter and salt, then add 2 cups of powdered sugar a little at a time until blended. Add Bailey's and mix until smooth. Add the remaining cup of powdered sugar and mix until smooth and slightly fluffy. 






These cupcakes are perfect alongside a cup of Irish coffee or a pint of Guinness. 


I hope everyone has a great St. Patrick's Day... enjoy the beautiful weather, be safe, and all that jazz. Cheers!