Today was an AMAZING DAY!! I finished up a long week of business meetings this past week and one of the things I did, along with the help of some exceedingly successful business men, is finalize my mission statement for Made in His Image. Now, you might be thinking, that’s probably really easy to write. But in reality, each word has to be composed in just the right way and there have been countless drafts.
I am exceedingly excited to announce the final mission statement: To begin a dialogue, a discussion, in a safe and compassionate setting, to foster hope and healing, and to empower women to turn from victim to survivor. Ultimately, to provide holistic medical treatment and healing for women suffering from eating disorders, physical, and or sexual abuse, which entails, educating all women on the nature and dignity of the human person, created in the image and likeness of God.
Its beauty brings me to tears! For part of the reason I was created was to found and launch Made in His Image. And it feels incredible to be doing what I was created to do. And to celebrate, I did what any normal ex-professional baker would do. I made cupcakes. These Irish Car Bomb Cupcakes remind me of my dear friend who is recovering, so I made these. Goodness gracious I love that girl!! And here is the recipe (I haven’t baked in a while).
Irish Car Bomb Cupcakes
Makes 20 to 24 cupcakes
For the Guinness Chocolate Cupcakes1 cup stout (such as Guinness) 1 cup (2 sticks) unsalted butter 3/4 cup unsweetened cocoa powder (preferably Dutch-process) 2 cups all purpose flour 2 cups sugar 1 1/2 teaspoons baking soda 3/4 teaspoon salt 2 large eggs 2/3 cup sour cream Ganache Filling 8 ounces bittersweet chocolate 2/3 cup heavy cream 2 tablespoons butter, room temperature 2 tablespoons Irish whiskey
Baileys Frosting4 1/2 cups powdered sugar 1 1/2 sticks unsalted butter, at room temperatue 4 – 6 tablespoons Baileys Irish Cream pinch of salt
Make the cupcakes:
Preheat oven to 350°F. Line 24 cupcake cups with liners. Bring 1 cup stout and 1 cup butter to simmer in heavy large saucepan over medium heat. Add cocoa powder and whisk until mixture is smooth. Cool slightly.
Whisk flour, sugar, baking soda, and 3/4 teaspoon salt in large bowl to blend. Using electric mixer, beat eggs, sugar, and sour cream in another large bowl to blend. Add stout-chocolate mixture to egg mixture and beat just to combine. Add flour mixture and beat briefly on slow speed. Using rubber spatula, fold batter until completely combined. Divide batter among cupcake liners, filling them 2/3 to 3/4 of the way. Bake cake until tester inserted into center comes out clean, about 17 minutes. Cool cupcakes on a rack completely.
Make the filling:
Chop the chocolate and transfer it to a heatproof bowl. Heat the cream until simmering and pour it over the chocolate. Let it sit for one minute and then stir until smooth. Add the butter and whiskey and stir until combined. Cool until thickened, but soft enough to pipe.
Fill the cupcakes:
Using your 1-inch round cookie cutter or an apple corer, cut the centers out of the cooled cupcakes. You want to go most of the way down the cupcake but not cut through the bottom — aim for 2/3 of the way. Put the ganache into a piping bag with a wide tip and fill the holes in each cupcake to the top.
Make the frosting:
Whip the butter in the bowl of an electric mixer, or with a hand mixer, for several minutes. Add salt. Slowly add the powdered sugar beating until combined. Slowly add the Bailey’s until you reach your desired consistency.