These little gemstones were made for a friends golden birthday. He has a love for all three liquors involved in these cupcakes and may have taken down one or two car bombs in his time.
For the cupcakes:
1 box of chocolate cake mix
1 container of applesauce
3 eggs (or 3/4 cup egg beaters)
1 cup of Guiness
1/3 cup of water
Mix all of the ingredients together and fill the cupcake liners (in the pan) 2/3 to 3/4 full. Bake for 15-18 minutes or until a toothpick is inserted and comes out clean. Let cool completely on a cooling rack.
For the buttercream filling:
2 cups of confectioners sugar
1 stick of unsalted butter
3-4 tablespoons of buttercream (the tiny bottle was the perfect amount)
When the frosting looks thick enough to spread, drizzle in the Baileys and whip until combined. If the frosting becomes too thin, beat in another spoonful or two of confectioners sugar. Once the cupcakes have fully cooled, pipe the Baileys buttercream into the cupcakes. You can core out the middle and add more buttercream. I choose not to as in a traditional car bomb, the Bailey's isn't supposed to be overpowering.
For the Chocolate-Whisky Glaze:
2/3 cup heavy cream
4 ounces bittersweet chocolate, finely chopped (I used chocolate chips and it worked out just fine)
1 tablespoon of corn syrup
2 teaspoons Irish Whisky (Jameson)
Heat cream in a small saucepan over medium heat. Place chocolate and corn syrup in a small bowl. Pour hot cream over chocolate mixture, and stir until smooth. Add whiskey and stir until completely incorporated. After piping in the Baileys buttercream, refrigerate for 20-30 minutes before dipping in the Chocolate Whisky Glaze.
I then added a little golden sparkle to the top.
http://fancyfoodfancy.wordpress.com/2013/03/12/car-bomb-cupcakes/
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