Guest Recipe: Irish Car Bomb Tipsy Cakes!

This recipe was made up by a young lady in our church and they are awesome! They are for adults only because of the alcohol in them, but they are not so super strong that you can't drive after having one. Just enough to give a taste - in fact, her mom suggested that next time she put in just a bit more. Either way, they are delicious and of her own design, so all credit for this recipe goes to Rebecca Simerick - and thank you for sharing with the rest of us (we moms with five kids appreciate it!)

These have ingredient lists for the cake part, the filling in the middle and the icing, so it looks like a longish list, but I see that there is a lot of overlap, so don't let it scare you. To simplify things, I'll include an overall shopping list at the end.

~ Irish Car Bomb Tipsy Cakes ~

Ingredients:

For Cupcakes

• 2 1/2 c. flour
• 1 Tbsp baking powder
• 1/2 tsp. salt
• 1 pkg Instant Chocolate Jello pudding mix
• 1 c granulated sugar
• 8 oz (2 sticks) unsalted butter, softened
• 4 eggs
• 1 tsp vanilla extract
• 1 1/2 c of Guinness Extra Stout
• 1 pkg mini semi-sweet chocolate chips
• 1/2 c cocoa powder
• 1 c. boiling water

For Filling

• 8 oz. (2 sticks) unsalted butter
• 1 c. powdered sugar
• 1 tsp vanilla extract
• 4 Tbsp heavy whipping cream
• 2 c Bailey's Irish Cream

For Frosting

• 8 oz. (2 sticks) unsalted butter
• 1/2 c cocoa powder
• 2 tsp vanilla extract
• 4 Tbsp heavy whipping cream 2 c powdered sugar
• simmer 1 c Whiskey with 1 Tbsp sugar to make a syrup

Directions:

For Cupcakes

1. Preheat oven 375. Line 36 muffin cups with liners.
2. Mix cocoa powder and boiling water until smooth, then set aside to cool to room temperature. Whisk together flour, baking powder, salt and pudding mix and set aside. Beat the butter and sugar until fluffy. Add the eggs one at a time, beating each until smooth, scraping the bowl until needed. Add the vanilla extract.
3. Add the flour mixture to the egg mix, alternating with the Stout, until both are well mixed in. Mix in chocolate chips.
4. Fill cups and bake for exactly 23 minutes. Fill while warm so the filling infuses with the cake.

For Filling (use a whisk or whisk attachment)

1. While cupcakes are in the oven, beat together butter and sugar until fluffy. Add vanilla. Mix in whipping cream 1 Tbsp. at a time until fully mixed. 
2. On slowest speed, mix in Bailey's, gradually increasing speed until well mixed (add more if desired). Pipe into warm cupcakes.

For Frosting

1. Beat together butter, sugar and cocoa until completely mixed together. Add vanilla, then whipping cream one Tbsp at a time until smooth. 
2. Mix in whiskey syrup until fully blended. Pipe onto top of completely cooled cupcakes.

**Garnish with bits of shaved chocolate** 

Grocery shopping list:

Flour
Baking Powder
Salt
Instant Chocolate Jello Pudding Mix
Granulated sugar
6 sticks Unsalted Butter
4 Eggs
Guinness Extra Stout
Mini Semi-Sweet Chocolate Chips
Cocoa Powder
Powdered Sugar
Heavy Whipping Cream
Bailey's Irish Creme
Whiskey

Head over to Try a New Recipe Tuesday to see what other goodies people have made this week!