Cupcakes - Irish Bomb and Grasshopper

Preparation steps

• Cake mix [quantity enough for 20 mini cupcakes]
• Whisk the eggs and slowly add the sugar and mix until foamy.
• Add the melted butter and then slowly knead the flour, piece by piece.
• Add Guinness while adding the flour. If you can't find it, you can do without it. In that case, put less flour.
• Finally, stir in the melted chocolate.
• When you get a uniform mixture, put it in a cupcake mold and bake in the oven at 200 C for about 15 minutes. Check with a toothpick if it's done. Drill to arrange, and if the toothpick is not wet then the dough is done.
• Irish bomb filling Melt the chocolate and butter and mix in the sugar. Add a little milk. Stir to get a thick cream. remove from heat and add whiskey.
• Irish Bomb Cream Add all the ingredients to a larger bowl and mix with an electric mixer to get a smooth whipped cream.
• Grasshopper Fill Melt the white chocolate and mix in the sugar and milk Then add the mint liqueur. Allow to cool. When cold, the mixture should be as thick as pudding. If it is thicker than that or hardens, stir in a little milk.
• Grasshopper Cream Add all the ingredients to a larger bowl and mix with an electric mixer to get a smooth cream.
• Cupcakes: 1. When the cookies / cupcakes have cooled, carefully cut out the middle of the cookies so that it looks like you have got a lid for the cupcakes. 2. Place the filling in the recess. 3. You can now leave it open and put the cream on top, or you can put back a part of the cake that you previously dug out, but now you need to shorten it so that it does not press the cream in the middle of the cookie. 4. Decorate the top of each cookie with cream. Sprinkle with grated chocolate or decorations of your choice.