My goodness, my Guinness
These are the infamous Irish Car Bomb Cupcakes, as created by Smitten Kitchen.
I’ve made this recipe a half-dozen times and every time they come out perfect. The cake is moist and yummy, the filling is silky and yummy, and the frosting is boozy and yummy. I mean, come on. Chocolate-Guinness cake, chocolate-whiskey filling AND Bailey’s Irish Cream frosting? It ought to be illegal.
I made these for my family for Christmas. Everyone loved them, especially my dad. Nothing says “Happy birthday, Jesus” like Irish Car Bomb Cupcakes.
Minis!
I made chocolate-salted caramel cupcakes the other day from Martha Stewart’s “Cupcakes” book. Lemme tell ya, these things are wonderful. A pain in the ass — but wonderful. The book says the recipe yields 56 mini cupcakes. I ended up with about 66 minis, which was perfect because I was splitting them up among three entities: the office party (30); a friend’s birthday gift (nine); and a friend’s holiday party (whatever 66 minus 39 is; I can’t do math).
The recipe involved three steps: making the cupcakes; making the salted caramel filling; and making the frosting. The salted caramel filling was probably the most labor intensive because it involves boiling sugar and water, then adding cream at the precise moment. I don’t have a candy thermometer, so I had to guess.
Then I had to drill holes into 66 freaking mini cupcakes to pour the filling into.
Again, pretty labor intensive.
The frosting for these bad boys is made with FOUR AND A HALF STICKS OF BUTTER. Just a warning. It’s delicious and wonderful and amazing and heavenly.
I took them to work and they were instantly devoured. Before anyone had a chance to eat them, though, I took a picture. (Quarter is used for size comparison because I’m a dork like that.)
So, if you have purchased Martha’s cupcake book, please do consider making these cupcakes. They’re really good, and worth the effort!
