Irish Car Bomb Cupcakes Part II

DSC_1532

Happy St. Patrick’s Day! Today we have an Irish Car Bomb themed cupcake. What does this adaptation mean exactly? Glad you asked. We have a chocolate Guinness base with an Irish Cream butter cream. Oop, my past few posts have had Irish Cream. Can you blame me? It tastes great…

This recipe is actually blast from the past. I made a batch of Irish Car Bomb Cupcakes for two years ago. Hence, we have Part II of the Irish Car Bomb cupcakes. This recipe will always have a special place in my heart, since it’s when I really fell in love with the art AND science of baking. I love that baking is an art in that you can create whatever your heart so desires. But that creativity is a double edged sword. It still requires some precision; otherwise your cake will simply flop over.

Through blogging, it is truly incredible record the progress I’ve made over the past few years. At first, I strictly followed recipes to the bone to try to understand exactly how to make a certain cake. Now, I kind of just threw together what I thought would make a good, scrumptious cake. Talk about #transformationTuesday.

March 2013

DSC_1527

March 2015

 

 

 

 

 

 


 

Similar to the first time, I used an apple corer to hollow the center. The only difference is that I filled it with the Irish Cream filling instead of a Jameson chocolate ganache, since I didn’t have any Jameson. The Irish Cream filling worked just as nicely. I used a little less sugar, which made the cake a little darker, and sweet butter cream provided the perfect amount of sweetness to dark Guinness cake.

DSC_1525Lastly, happy baking and enjoy! Happy St. Patrick’s Day!

Xo,
JJC

DSC_1536

Recipe

Guinness Chocolate Cake, yield 14
1 ¼ cups all purpose flour
½ cup unsweetened cocoa powder
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
½ cup buttermilk
1 cup Guinness Draught
1 teaspoon vanilla extract
1 cup sugar
½ cup unsalted butter (1 stick)
2 eggs

1. In a small bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
2. In a measuring cup, combine the buttermilk, vanilla extract, and Guinness.
3. In a large bowl, cream the butter and sugar until light and fluffy.
4. Add the eggs to the mixture one at a time.
5. Add the flour mixture and the liquids alternately, beating well after each addition. Consistency should be similar to a pudding.
6. Fill cupcake liners about 2/3 full.
7. Bake at 325F for about 17-20 minutes or until a toothpick comes out clean.

Irish Cream Buttercream
Frosting
3/4 cup unsalted butter (1½ stick)
1 teaspoon vanilla
3-4 cups confectioner’s sugar
4 tablespoons Irish Cream
1 dash of salt

1. Whip the butter until it is light and fluffy.
2. Mix in the liquids and confectioner’s sugar until it is at a desired consistency.
3. Frost cupcakes and decorate.
4. Enjoy!

Advertisements

Pi Day Special

Pi Day Special

3.14. I think is my favorite math-related holiday! I mean, given that there aren’t any mathematical plays on cupcakes, Pi Day is the default winner. Plus this year 3.14 at 9:26:53 was particularly special. It only happens once a century! Well, twice, if you’re on AM/PM time; I have my clocks set to military time. I’m done nerding out about math.

Therefore, this pi day, I give you two pies and two recipes! These were the second and third times I’ve made pies. The first was a couple of weeks ago, when I tried making one to practice. Hey, if this date only comes once a century, I have to nail it. And it turns out, pies are so easy to make! Why didn’t I previously try them? I might move to pie making rather than cupcakes. Just kidding…and as a shameless plug: stay tuned for later this week for a St. Patty’s day surprise cupcake!

The pie on the right was a scrumptious Irish Cream double chocolate pie. Oh my gosh, was it a good pie! I started with one simple pie crust and realized that I didn’t really plan it out. What was the filling going to be? In a mad dash, I scoured the internet and my pantry for anything that could potentially resemble a filling. It was pretty amazing to watch the simple ingredients to come together to form a solid, sturdy filling that I would spoon into the pie crust.

The main pie is an apple pie. It’s a classic–need I say more? I’m thinking not. Happy baking!

Xo,
JJC

Irish Cream Double Chocolate Recipe
3/4 cup white sugar
1/4 cup unsweetened cocoa powder
1/3 cup all-purpose flour
2 cups milk
2 ounces unsweetened chocolate
3 egg yolks
2 tablespoons butter
1 teaspoon vanilla extract
Irish Cream, to taste

1. Combine the milk, vanilla, sugar, cocoa powder, flour, and salt in a medium sauce pan. Stir over medium heat for about 3 minutes.
2. Stir in the egg yolk until the mixtures just barely comes to a boil.
3. Remove from heat and stir in the butter and Irish Cream.
4. Pour the pudding into the pie crust and place in the fridge to chill for 4 hours uncovered.

Apple Pie Recipe

DSC_1527

Pie Crust (yield 2)

3 cups all-purpose flour
1/4 teaspoon salt
2 teaspoons granulated sugar
16 tablespoons cold unsalted butter (2 sticks), cut into small pieces
8-9 tablespoons ice water

1. Combine flour and salt in large bowl
2. Using a pastry blender, cut in butter until mixture resembles coarse crumbs.
Note: after the butter is cut, you may want to use your (clean) fingers to make sure it’s mixed well.
3. Stir in enough water with fork just until flour is moistened.

Divide dough in half; shape each half into ball. Flatten slightly. Wrap 1 ball in plastic food wrap; refrigerate.

Apple Filing
6 cups thinly sliced, peeled apples (6 medium)
¾ cup sugar
2 tablespoons all-purpose flour
1 teaspoon ground cinnamon
¼ teaspoon salt
1/8 teaspoon ground nutmeg
1 tablespoon lemon juice

1. Heat oven to 425°F. Place 1 pie crust in 9-inch glass pie pan. Press firmly crust against the pan
2. In a large bowl, gently mix the ingredients; spoon into crust-lined pie plate.
3. Top with second crust. Wrap excess top crust under bottom crust edge, pressing edges together to seal. Cut slits or shapes in several places in top crust.
4. Bake for 40 to 45 minutes or until apples are tender and crust is golden brown. Cover edge of crust with 2- to 3-inch wide strips of tin foil after first 15 to 20 minutes of baking to prevent excessive browning.

DSC_1526

Irish Cream Hot Cocoa – Easy Recipe!

DSC_1527

But I thought this was a cupcake blog, you say? In my defense, my favorite mug does have a cupcake on it.

Oh snow, we meet again. From the three large storms that have dumped over six feet of snow in New England, I’ve developed a serious case of cabin fever. I read Tim Geithner’s Stress Test: Reflections on Financial Crises, made more cupcakes than I can eat, and watched too many episodes of 30 Rock. The only thing I haven’t done is blogged about some phenomenal homemade hot cocoa.

I first thought of making homemade hot cocoa when I wanted hot cocoa but didn’t want to go to the store to get some. I found some overly complicated recipes online and others that took hours to make (though I hear making hot cocoa in a crock pot is delicious). I was looking for a quick and simple one serving recipe. It took a few tries to get the perfect ratio of sugar to unsweetened cocoa powder, but now I think I have perfected the easy-to-make-hot-cocoa.

This recipe is not only simple, but it is sure to be a crowd-pleaser. It’s rich, but not too sweet. Of course, you can add more sugar, depending on your preference. The friends that I have made it for all said they loved it. And I swear it wasn’t because a slip of hand on the Irish Cream.* 😉

Well, here is the recipe!

Xoxo
-JJC

Recipe, yield 1 serving

2 tablespoons unsweetened cocoa power
1 1/2 tablespoon granulated sugar
1 cup milk
1/2 oz vanilla extract
1 oz Irish Cream

1. In a small bowl, whisk together the sugar and cocoa powder.
2. In a saucepan over medium heat, add the milk, vanilla, and sweetened cocoa mix.
3. Whisk the mixture until the milk is JUST about to boil.
4. Pour hot cocoa and Irish Cream into your favorite mug.
5. Enjoy! Preferably with a good book or with the company of good friends.

* If you do not want to add Irish Cream, add a bit more sugar so the ratio of unsweetened cocoa powder to sugar is 1:1.