'Clover Cadence' Car bomb...gone cupcake! =]

I think this is going to be my last St. Patty's cupcake! I will be moving onto Easter after this. Anyways, I am continuing the the liquor infused ideas and moving on to another favorite "bomb" of mine! The Irish Car Bomb is typically: Guinness, Baileys Irish Cream and a Irish Whiskey of choice. 

It is the same idea as a Jager Bomb...only you use different ingredients. 

Okay ...here we go.

1 bottle of beer (330ml)so about a cup and a half, 1 cup of butter, 3/4 cup of coco powder, 2 cups of flour, 2 cups of sugar, 1.5 tsp of baking soda, .5 tsp. of baking powder, 1/2 cup of salt, 2 large eggs, 2/3 cup of sour cream...this is all you will need to make the CAKE part of the cupcake...yes, I DO know that I didn't use Irish beer or whiskey...find it in your heart to forgive me? <3 

Add the beer and butter, bring to a simmer on medium and once its simmering; add the coco powder. 

Whisk the mixture until it becomes smooth in texture.

Let it cool...slightly. 

Lets start mixing together our dry stuff. Flour, sugar, baking powder, baking soda and salt .

Set that to the side and mix your sour cream and eggs.

Combine the eggs and sour cream into the beer mix and combine. Then, take the wet mix and combine with the dry mix. Beat SLIGHTLY...just enough to combine everything, then fold together the rest of the way so you don't get too much air in it. 

Put into your tins. 

Bake at 150 for 16 minutes. In my experience these make 21...fill the empty tins with water so they bake evenly. They should come out something like this...

Next step is to cut a cone shaped cone in the middle of the cupcake...don't cut through the bottom...slightly above it. 

Lets make the ganache now: Put your semi sweet chocolate into a big bowl and bring your heavy cream to a simmer. When simmering pour the hot cream over the chocolate and let it set for 3 minutes...it should melt just fine that way...stir to combine. 

Then add your whiskey and 3 tbs of butter

Combine with the cream and chocolate. 

Put in the fridge for about 20 minutes...stir it half way through. 

After it has chilled, spoon some filling into each hole.

Recipe for icing:

2 sticks of butter, 4 cups of powdered sugar and 2 tbs of Bailey's Irish Cream. Mix for 4 minutes until fluffy. I personally airbrushed my Icing...you can die to personal taste too. 

I garnished with a shamrock using green candy melts and a shamrock mold! 

Have fun doing this! Happy St. Patty's day!