Caution: Irish car bombs mixed with cupcakes makes for a taste EXPLOSION!

Hello again! As it may or may not be known to you, my friends and I like to imbibe in the occasional cocktail or two. All though we've mellowed out some, back in the day we were shot connoisseurs - you name it, we'd shoot it. The Irish Car Bomb was one that always intrigued me; I like Guinness, I like Jameson, I like Bailey's but the thought of chugging the three together nearly brought me to tears.

This past week I was propositioned by a friend of mine to make some cupcakes for her boyfriend's birthday. We thought of some themes and I set off on a journey to the world wide web. Not only did I find a great new blog I found a recipe for Irish car bomb cupcakes. What better way to celebrate a birthday than with some car bomb Cupcakes?!

This was my first experience with a cupcake mix sans box and my fears were all for nothing. The stout and chocolate cakes came out moist and delicious, the gooey Jameson and chocolate ganache was a dream, and the Bailey's flavored icing was to die for. All in all, the cupcakes came out amazing. Each bite was like a 21st birthday party in your mouth.

Guinness Chocolate Cupcakes

1 cup stout (such as Guinness)

1 cup (2 sticks) butter
3/4 cup unsweetened cocoa powder

2 cups all purpose flour
2 cups sugar

1 1/2 teaspoons baking soda
3/4 teaspoon salt 2 large eggs
2/3 cup sour cream

Preheat oven to 350°F. Line 24 cupcake cups with liners. Bring 1 cup stout and 1 cup butter to simmer in heavy large saucepan over medium heat. Add cocoa powder and whisk until mixture is smooth. Cool slightly.

Whisk together the flour, sugar, baking soda, and 3/4 teaspoon salt in large bowl to blend. Using an electric mixer, beat eggs and sour cream in another large bowl to blend. Add stout-chocolate mixture to egg mixture and beat just to combine. Add flour mixture and beat briefly on slow speed. Using rubber spatula, fold batter until completely combined. Divide batter among cupcake liners, filling them 2/3 to 3/4 of the way. Bake cake until tester inserted into center comes out clean, rotating them once front to back if your oven bakes unevenly, about 17 minutes. Cool cupcakes on a rack completely.

Ganache Filling

8 ounces bittersweet chocolate

2/3 cup heavy cream
2 tablespoons butter, room temperature

1 to 2 teaspoons Irish whiskey

Make the filling: Chop the chocolate and transfer it to a heatproof bowl. Heat the cream until simmering and pour it over the chocolate. Let it sit for one minute and then stir until smooth. Add the butter and whiskey and stir until combined. *The original recipe didn't let you know that before piping the filling into the cupcakes you should let it firm up. I didn't do this, it turned into a gross looking mess on my kitchen floor when I carried the piping bag over to the cupcakes.

Baileys Frosting

3 to 4 cups confections sugar

1 stick butter, at room temperature
1 shot of Baileys

* I used two nips, one just didn't get the flavor I wanted

Make the frosting: Whip the butter in the bowl of an electric mixer, or with a hand mixer, for several minutes. You want to get it very light and fluffy. Slowly add the powdered sugar, a few tablespoons at a time. If the icing begins to clump up - don't worry once you add the Bailey's it will smooth back out. Once the icing is thick enough it is ready to be spread onto the cupcakes awaiting!Ice and decorate the cupcakes.