So for the past two years we have started a new tradition for St. Patrick’s Day, Mr. Pea and I have our family over and we make an Irish feast to celebrate. This year the St. Patrick’s Day feast was even better then last years, hands down. Let me just start off by saying that I am NOT Irish, although I claim to be and usually can get away with saying that I am ,due to my natural red hair color, I don’t have an ounce in me, but hey everyone is Irish on St. Patty’s Day!
Our feast started out with Guinness course, which many would consider to be an appetizer all by itself. We also had some food appetizers as well, I made Emerald Eggs, they are like deviled eggs only much more flavorful and colorful, they are green, naturally. The only change I made to the recipe was that I used Prosciutto instead of just sliced ham. Of course the main dish on the menu was corned beef and cabbage, Mr. Pea makes his Corned Beef and cabbage with red potatoes and carrots too. I know that carrots aren’t very traditional to this dish, but they are my favorite food, and if Mr. Pea knows what is good for him he adds them to this meal. After all this is my all time favorite meal, if I were in a situation where I needed to request my last meal, this would be it! Anyways, this meal is great on it’s own, but it is the side dishes that compliment it so well. Mr. Pea makes this horseradish cream sauce that goes with the corned beef that adds such a burst of flavor to the meal. Mr. Pea’s mom makes an Irish soda bread with a honey butter spread that just melts in your mouth.
Can you believe I haven’t even gotten to the good part yet? Dessert. So what do I finish off this meal with, Irish Car Bomb Cupcakes, yup you heard me right Irish Car Bomb Cupcakes. These cupcakes were possibly the best thing I have ever made, period. For those of you who have never heard of an Irish car bomb. It is a kind of shot or bomb, first you pour 3/4 of a pint of Guinness in a glass, then take a shot glass and fill it with half Jameson Irish Whiskey and half Bailey’s Irish Cream, then take the shot glass and drop it into the Guinness and chug it down. Some people say it tastes like a chocolate milk, I just say it tastes delicious! So when planning my dessert for this Irish feast making my favorite shot into a cupcake was the first thing that came to mind.
Check it out!
Irish Car Bomb Cupcakes
Guinness Chocolate Cake:
1 Box Chocolate Fudge Cake Mix (I have a recipe for chocolate fudge cake, but to save time I used a box (Duncan Hines)-so sue me! lol)
1 Can of Guinness
-Make the cake according to the box except instead of adding water add the Guinness and 1/4 Cup of water
Whiskey Ganache Filling:
8 ounces bittersweet chocolate
2/3 cup heavy cream
2 tablespoons butter, at room temperature
2 teaspoons Irish whiskey (I used Jameson)
-Finely chop the chocolate and place into double boiler. Heat the chocolate and cream and stir until smooth. Add the butter and whiskey and stir until combined. Let the ganache cool until thick but still soft enough to be piped.
To Fill the Cupcakes: Using a 1-inch round cookie cutter (or the bottom of a large decorating tip), cut the centers out of the cooled cupcakes, going about two-thirds of the way down. Transfer the ganache to a piping back with a wide tip and fill the holes in each cupcake to the top.
3 cups confectioners’ sugar
1 cup butter
2 tablespoons whipping cream
Baileys Irish Cream to taste (I think I used like 3 Tablespoons)
-Using the whisk attachment of a stand mixer, mix together the sugar and butter on medium-high speed for 5 minutes, scraping the sides of the bowl occasionally. Add whipping cream and Baileys, mix on low speed until well blended and then increase speed to medium-high and beat for another 3 minutes, adding more cream if needed until it is light and fluffy.
-Using your favorite decorating tip, or an offset spatula, frost the cupcakes and decorate with sprinkles, if desired. Store the cupcakes in an airtight container.