Irish Car Bomb Cupcakes
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 24
Ingredients
Cupcakes1 Pillsbury Supermoist Dark Chocolate Cake Mix3 eggs1/3 cup canned pumkin12 oz (one bottle) Guinness Draught StoutWhiskey Ganache Filling1 cup semisweet chocolate chips2/3 cup 2% milk3 tbsp Irish WhiskeyBailey's Frosting16 oz (one container) Pillsbury Creamy Supreme Vanilla Frosting6 tbsp Irish Cream1/2 cup powdered sugarI am very sure entered every ingredient correctly but please feel free to double check my work, as I want the calorie count to be accurate!
Get ready for an adventure!
Prepare Cupcakes
Prepare cake mix with eggs, pumpkin (in place of oil) and Guinness (in place of water). Bake in 24 cupcakes liners (each should be about 1/2 way full) in 350˚ oven for 20 minutes.
Remove cupcakes from oven and let cool while you make the ganache.
Prepare Ganache
In a double boiler heat milk until simmering. Add in chocolate chips and let melt completely stirring constantly with a wire whisk. Remove from heat and stir in whiskey. Place in refrigerator and let cool until ganache begins to thicken slightly (about an hour, but check it!)
When cupcakes are completely cool use a paring knife to scoop about one inch out of the center of each cupcake. Don't go all the way through the cupcake! Aim for about half way from the bottom! NOTE: Give the bowl of delicious centers to someone else, or else you'll eat them while you work.
When ganache is thickened (a liquid not quite as thick as condensed milk) spoon about 1-2 tablespoons into each cupcake. Fill them once, then go through and check for any that absorbed a lot.
Prepare Frosting
Empty contents of frosting tub into bowl (I use a stand mixer with a whisk attachment). Beat in Irish Cream (3 oz) with an electric mixer then beat in powdered sugar. Keep mixing until light and fluffy.
Carefully spoon frosting onto each cupcake and spread over the top (don't even try to spread it with a knife, you'll just make a big chocolately mess).
Makes 24 amazing and messy cupcakes.
Number of Servings: 24
Recipe submitted by SparkPeople user V-RON_CAN.
Prepare Cupcakes
Prepare cake mix with eggs, pumpkin (in place of oil) and Guinness (in place of water). Bake in 24 cupcakes liners (each should be about 1/2 way full) in 350˚ oven for 20 minutes.
Remove cupcakes from oven and let cool while you make the ganache.
Prepare Ganache
In a double boiler heat milk until simmering. Add in chocolate chips and let melt completely stirring constantly with a wire whisk. Remove from heat and stir in whiskey. Place in refrigerator and let cool until ganache begins to thicken slightly (about an hour, but check it!)
When cupcakes are completely cool use a paring knife to scoop about one inch out of the center of each cupcake. Don't go all the way through the cupcake! Aim for about half way from the bottom! NOTE: Give the bowl of delicious centers to someone else, or else you'll eat them while you work.
When ganache is thickened (a liquid not quite as thick as condensed milk) spoon about 1-2 tablespoons into each cupcake. Fill them once, then go through and check for any that absorbed a lot.
Prepare Frosting
Empty contents of frosting tub into bowl (I use a stand mixer with a whisk attachment). Beat in Irish Cream (3 oz) with an electric mixer then beat in powdered sugar. Keep mixing until light and fluffy.
Carefully spoon frosting onto each cupcake and spread over the top (don't even try to spread it with a knife, you'll just make a big chocolately mess).
Makes 24 amazing and messy cupcakes.
Number of Servings: 24
Recipe submitted by SparkPeople user V-RON_CAN.
Nutritional Info Amount Per Serving
- Calories: 257.4
- Total Fat: 9.5 g
- Cholesterol: 27.1 mg
- Sodium: 231.3 mg
- Total Carbs: 39.8 g
- Dietary Fiber: 1.2 g
- Protein: 2.6 g
Member Reviews
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AMAZINMOM6
These looked like a challenge for me since I am a very novice cook, but they turned out AMAZING. I used applesauce also instead of pumpkin. I also made 12 huge cupcakes as opposed to 24 small ones.Everyone on New Year's was begging for the recipe!!! I cannot wait to make these for St. Patty's day! - 1/4/10