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Jul 25, 2014
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Intelligent Content For The Food Fascinated
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SERVING SAINT LOUIS SINCE 1999
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Baking and drinking Irish car bombs

March 16th 09:03am, 2014

031214_cupcakethedam

With a Guinness cupcake base, a Jameson chocolate ganache and Baileys Irish Cream frosting on top, The Dam’s Irish car bomb cupcakes are sure to impress at any St. Patrick’s Day party tomorrow.

In the event you accidentally drink all your ingredients before you get to baking, head to The Dam instead. Today kicks off National Chocolate Week, and all desserts purchased will support Lift for Life Gym.

Irish Car Bomb Cupcakes
Courtesy of The Dam’s Matt Galati
Makes 30 Cupcakes

Guinness Chocolate Cupcakes
4 sticks unsalted butter
2 cups stout beer (Guinness)
1 cup unsweetened cocoa powder
4 oz. unsweetened chocolate, chopped
5 cups all-purpose flour
4 Tbsp. corn flour
4 cups sugar
4 tsp. baking soda
1½ tsp. salt
4 large eggs
2 cups sour cream

Jameson Ganache Topping
8 oz. bittersweet chocolate (70 percent cocoa), finely chopped
1 cup heavy cream
2 Tbsp. butter at room temperature
6 Tbsp. Jameson Irish Whiskey

Baileys Buttercream Frosting
12 egg whites
Pinch salt
2¼ cups sugar
12 sticks unsalted butter, at room temperature
¾ cup powdered sugar
2 cups Baileys Irish cream

Guinness Chocolate Cupcakes
• Preheat the oven to 350 degrees. Line two cupcake pans with paper liners.
• Melt the butter in a double boiler over medium heat. Reduce heat to low. Add the beer, cocoa powder and chopped chocolate. Whisk until smooth. Remove the bowl from the heat and set aside to cool.
• In a large mixing bowl, combine the flour, corn flour, sugar, baking soda and salt. Whisk until combined.
• In the bowl of an electric mixer, beat together the eggs and sour cream until creamy. Slowly add the stout-butter mixture to the egg mixture to combine.
• Mix in the dry ingredients on low speed just until completely incorporated. Divide the batter evenly between the cupcake liners, filling them about two-thirds to three-quarters full.
• Bake cupcakes until a toothpick inserted in the center comes out clean, about 17 minutes. Allow to cool in the pan for 5 to 10 minutes, then transfer to a wire rack to cool completely.

Jameson Ganache Topping
• Melt the chocolate, cream and butter in a double boiler over medium heat. Whisk constantly until thick and glossy. Add the whiskey and stir to incorporate. Refrigerate 5 minutes and stir. Repeat this until the ganache is cool but not solid. It should resemble a thick chocolate sauce.
• Holding each cupcake by the base, dip the top up to the wrapper line in the bowl of ganache. Hold over the bowl to allow excess to drip off. A twist of the wrist as you bring it to an upright position will help reduce mess.
• Let the cupcakes cool 1 hour or until the ganache is not tacky but firm to the touch.*

* To make sure the ganache doesn’t run down the sides of the cupcakes, place them in the freezer for 10 minutes. They should be cool to the touch before adding the ganache.

Baileys Buttercream Frosting
• In a medium metal bowl, add the egg whites and whisk with a pinch of salt to break up. Add the sugar, and whisk until incorporated. Using the double boiler method, place the bowl over a pan of simmering water. Continue to whisk until the sugar has melted into the egg whites. When you rub it between your fingers, it should feel smooth and not gritty.
• Once the mixture is smooth, transfer it to the bowl of a mixer and whisk on medium-high for 7 to 10 minutes, until it has almost tripled in volume and the bowl is cool to the touch. It should resemble marshmallow fluff in texture and have very stiff peaks.
• Slowly add in the butter. The mixture will appear curdled after you add all the butter, but keep mixing, and it will come together. Taste and add powdered sugar to desired sweetness, about ½ cup.
• Add the Baileys to the bowl. Mix until the Baileys is just combined, being careful not to over mix. Taste and add more powdered sugar if needed, and mix for 30 more seconds.
• Place the frosting into a piping bag and pipe onto cooled cupcakes.

 

 

By Julie Cohen

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One Response to “Baking and drinking Irish car bombs”

  1. Fiona Says:
    March 17th, 2014 at 4:20 pm

    I’m sure you mean no malice, but calling a drink or a cake after something that was designed to maim and kill innocents is highly offensive both to the majority of Irish and British alike. It’s sort of like making a cake called The Boston marathon massacre, it’s baked in a pressure cooker and has extra nuts! So amusing (sarcasm). Having being caught up in actual car bombings, and other bomb scares, I hope no one else has to be caught up in the same thing. Happy St Patricks day, but lets make it about celebrating Ireland and the Irish

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