A week ago I posted about Smitten Kitchen having a recipe for Chocolate Whiskey and Beer cupcakes, the match to the Irish Car Bomb drink. If you haven't had an Irish Car Bomb, find a pub who serves it and try one out but be fore warned, they hit you like a bomb and you cannot drink too many! I just had to try out the recipe, and had a great opportunity to share them with friends of ours who happen to be Irish and have had many Irish Car Bomb drinks.
I followed the recipe with a few exceptions where I tweaked it slightly. One are was the ganache filling, I heated the cream as stated and poured it over the chocolate. To add a little more fluffy appeal to the filling, I added some cold cream also and whipped it together for about 3 minutes on high. It came out wonderful and also easy to pipe in to each cupcake.
As for hallowing out the cupcakes, they suggest an apple corer, a 1" cookie round cutter. I did not have either but I had a melon baller which I have to say was much better, I was able to core out more of the cupcake to get more filling inside. I would also suggest an zip lock bag to fill the cupcakes with, super easy this way. I also used some of the remnants from the coring and put them back on top of the cupcake.
For the frosting, definitely go by the directions with slowly adding a teaspoon of powdered sugar at a time, makes a difference and I only needed about a little over two cups of powdered sugar instead of three to four.
I know they were good when the following comments were given.
"This was the best dessert you have made!"
"Oh my goodness these are so good!"
And the fact my husband ate two, that is a testimony there, he is pretty picky on my desserts.
This would be great for St. Patrick's Day, put a few green sprinkles on top and call it a day, without having to worry about a designated driver!