The Infamous Cupcake Debacle

You know how you want something to be perfect - and it never ever works out that way? Like never? Especially if you're OCD...That's pretty much how I'm going to set this up for you. No surprises. I saw this recipe for Irish Car Bomb Cupcakes on browneyedbaker back in March and told the J-Man that these would be his special birthday cupcakes for his birthday party. We went to Williams Sonoma and picked out special cupcake liners and toppers with robots on them - kind of like these, but with a spaceship/robot theme - and then, 2 1/2 months early, I was ready.

So...yes. No one plans a birthday party like that. And yes, it might have been inevitable that I would forget the cupcake liners until after the cupcakes were done and hastily poke the toppers in the frosting in an attempt to salvage the idea. And yes, it was about .0002% possible that it would be the one sunny day in Seattle so if we left the cupcakes in the cupcake Tupperware in the bed of J-Man's truck while we made a quick Costco run, the frosting would melt all over the picnic blankets. All possible. And it all happened.

But the reality was that it didn't matter. We had tons of food - tons of cake - tons of great company, and cupcakes taste good in spite of what they look like. Even the extra dozen we had tossed in the cooler and had flipped over in their Tupperware along the drive. Those went down just fine.

By the way. I may or may not have about 20 extra cupcakes and half a cake from the last post leftover in my kitchen if you're looking for something sweet. Just holler.

The Infamous Cupcake Debacle


For the Cupcake
1 cup Guinness stout
1 cup unsalted butter
3/4 cup unsweetened cocoa powder
2 cups flour
2 cups sugar
3/4 teaspoon salt
2 eggs
2/3 cup buttermilk

For the Frosting
2 cups unsalted butter
5 cups powdered sugar
6 tablespoons Baileys Irish Cream

For the Ganache
8 ounces chopped bittersweet chocolate
2/3 cup half and half
2 tablespoons unsalted butter
2 teaspoons whiskey

Directions for the Guinness chocolate cupcakes

Preheat the oven to 325 degrees F and line 24 cupcake cups with liners. Using an electric mixer, beat all of the ingredients together until frothy and thick. Spoon into liners and bake 27 minutes, or until toothpick comes out clean. I changed this quite a bit from what browneyedbaker does, but it makes the cupcake super moist and soft.Bold Put aside to cool.

For the Bailey's Irish Cream Frosting

This is easy. Dump all ingredients in mixer and let go for like 4-5 minutes until really well blended. Set aside.

For the Whiskey Ganache

Heat water in a sauce pot over heat until simmering. Put a heat-proof bowl on top and melt chocolate in the bowl. Add the half and half and mix until well-blended. This will take a few minutes. Be patient. Add the butter and whiskey until melted. Set aside to cool until a little thickened.

To assemble

This is actually easier than it sounds. I used the base of a frosting tip and hollowed out the center of the cupcakes. I spooned the ganache in, and then (you don't have to do this part at all, but it was fun) I patted a little bit of the inside cupcake into small disks and placed on top of the ganache. Regardless of whether you do that last step, I then piped the frosting on top. It is an amazing cupcake. Enjoy!


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