How to make irish car bomb cupcakes

Introduction: Irish Car Bomb Cupcakes

A childhood favorite meets grown-up refreshment in these festive and delicious cupcakes. Follow this Instructable to learn how to make Irish car bomb cupcakes. This document goes from mixing to filling and finally to frosting in 22 easy steps. These Guinness infused chocolate cupcakes are filled with Jameson Irish Whiskey filling and topped with a creamy Bailey’s Irish Cream frosting. These desserts are perfect for sharing with friends and coworkers, especially on Saint Patrick’s Day.

The following recipe will make 24 cupcakes and takes under 50 minutes to complete.
Prep time: 30 minutes
Bake time: 17 minutes

Step 1: Ingredients

Guinness infused chocolate cupcakes:
• 1 cup Guinness stout
• 1 cup unsalted butter
• ¾ cup Dutch process cocoa powder
• 2 cups flour
• 2 cups granulated sugar
• 1 ½ teaspoons baking soda
• ¾ teaspoon salt
• 2 eggs
• 2/3 cups sour cream
• Cupcake liners (We suggest green liners, especially for Saint Patrick’s Day and that extra festive touch.)

Jameson Irish Whiskey filling:
• 8 ounces bittersweet chocolate
• 2/3 cup heavy cream
• 2 tablespoons butter
• 2 teaspoon Jameson Irish whiskey

Bailey’s Irish Cream frosting:
• 2 cups unsalted butter
• 5 cups powdered sugar
• 6 tablespoons Bailey’s Irish Cream
• Optional: green food coloring and sprinkles

Baking equipment:
• Medium saucepan
• Whisk/baking or stand mixer. (A baking or stand mixer works best for this recipe and is suggested.)
• Two large mixing bowls
• Microwave safe bowl
• Other mixing bowls
• Cupcake pan
• Frosting knife
• Piping bags, at least two (Gallon size plastic bags with a small hole cut in a bottom corner are also an effective substitute.)
• Various measuring spoons and cups
• Mixing spoons

Step 2: For the Cupcakes

Bring the Guinness and butter to a simmer in a heavy, medium size saucepan over medium heat. Stir mixture continuously.

Add the cocoa powder and whisk into the Guinness-butter mixture. Once smooth, allow the mixture to cool slightly and set bowl aside.

In a large mixing bowl combine the dry ingredients: flour, sugar, baking soda and salt.

In a different bowl mix together the eggs and sour cream until smooth.

Combine the Guinness-chocolate mixture in with the smooth egg and sour cream mixture.

Now slowly mix together the dry and wet ingredients. Adding the dry ingredients to the wet ingredients slowly will make the process easier.

Fill cupcake liners or a greased cupcake pan 2/3 of the way full with batter. The use of cupcake liners is suggested, it creates less mess and will make adding filling to the cakes easier later on.

Bake for approximately 16 to 18 minutes. To know if the cupcakes are baked through insert a tooth pick into the center of the cake. If the tooth pick comes out clean it means the cupcake is done. It is important that the cupcakes are cooked all the way to make filling easier and more effective.

Let cakes cool completely before adding filling and frosting. If the cupcakes are not completely cool when the filling and frosting is added it will become runny and melt off the cake.

Step 3: For the Filling

Finely chop the chocolate and put in a microwave safe bowl.

Note: the chocolate must be finely chopped to ease the melting process when combined with the warm cream mixture. The goal is for the chocolate to be able to melt completely when the cream mixture is added.

Heat cream on the stove or in the microwave until it begins to simmer.

Pour the warm cream mixture over the finely chopped chocolate and whisk until smooth.

Leave mixture to sit for one minute to thicken. After one minute, if the mixture appears to still be runny allow it to sit longer.

Add the butter and whiskey to the cream mixture.

Set filling aside to continue to cool and thicken. If the filling does not thicken try remaking it with less cream or butter.

To fill the cupcakes, make sure the cupcakes are completely cool. If the cupcakes are filled before they are cool they will tear apart and likely crumble.

Leave the cakes in their wrapper or pan. Make a significant hole in the middle for the filling. Holes can be made with a knife or a spoon, a one inch cookie cutter, or bottom of a decorating tip. The hole should be about the size of a quarter for a standard size cupcake.

Cut down the centers of the cooled cupcakes. Only cut 2/3rds of the way down, being careful to not tear holes in the bottom or sides where filling could leak out.

Fill a piping bag with the filling or a plastic bag with a small hole in the corner can also work; fill the cupcakes to the top with the mixture.

Step 4: For the Frosting

Whip butter with mixer on medium high for five minutes, to make the mixing easier try splitting the butter in to smaller parts. After mixing each part combine it back together once it has all been whipped.

Reduce the speed of the mixer and slowly add the powdered sugar to the whipped butter mixture.

Add the Bailey’s Irish Cream to the sugar and butter mixture.

Whip the Bailey’s, sugar and butter mixture together for two to three minutes until light and fluffy.

Spread the frosting on the cupcakes with a knife or piping bag.

Step 5: For an Extra Festive Touch

Add green food color to the frosting

Use green cupcake liners

To keep cupcakes from drying out store them in an air tight container.

To keep the frosting and filling from melting also be sure to store the cakes in a cool, dry place.

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These Irish car bomb cupcakes are made with Guinness chocolate cupcakes, a Guinness chocolate ganache, and topped with a Bailey’s and Irish whisky buttercream frosting. They are easy to make and taste just like the cocktail in cupcake form!

These Irish car bomb cupcakes are the perfect boozy dessert to make this Saint Patrick’s Day! They taste just like the classic cocktail but in cupcake form! The Bailey’s and Irish whisky buttercream is so delicious on top of the chocolate Guinness cupcakes, and the Guinness chocolate ganache adds even more depth of flavor that really takes these cupcakes to the next level!

WHAT YOU NEED TO MAKE IRISH CAR BOMB CUPCAKES

  • Dry ingredients: All-purpose flour, sifted cocoa powder, baking powder, baking soda, and salt.
  • Vegetable oil: I tested these using oil and butter and the cupcakes made with oil had the best texture.
  • Sugar: Granulated.
  • Eggs: Room temperature.
  • Vanilla extract
  • Sour cream: Adds moisture to the cupcakes without making the batter too thin.
  • Guinness stout beer: ½ cup for making the cupcakes plus more for the chocolate ganache.
  • Chocolate: Chopped or chocolate chips, melted and slightly cooled. I used semi-sweet chocolate, but dark or milk chocolate will also work.

GUINNESS CHOCOLATE GANACHE

  • Chocolate: Chopped or chocolate chips, melted. Semi-sweet, milk, or dark chocolate is fine.
  • Guinness beer

BAILEY’S IRISH WHISKY BUTTERCREAM

  • Butter: 12 tablespoons, or 1 and ½ sticks. Unsalted and softened to room temperature.
  • Powdered sugar
  • Bailey’s Irish cream liqueur: One shot, or 3 tablespoons.
  • Irish whisky: Half a shot, or 1 and ½ tablespoons.
  • Salt: Just a pinch to bring out the flavors and cut down on sweetness.

HOW TO MAKE IRISH CAR BOMB CUPCAKES

Arrange your oven rack to the middle position. Preheat your oven to 350°F and line a 12-count muffin pan with cupcake liners.

In a medium bowl, mix the flour, sifted cocoa powder, salt, baking powder, and baking soda.

In a large bowl, whisk the vegetable oil, granulated sugar, room temperature eggs, and sour cream. Mix in the slightly cooled melted chocolate and Guinness beer until combined. Add the dry ingredients and mix just until the batter is smooth with no pockets of flour remaining. Don’t overmix.

Add the batter evenly into the cupcake liners and bake in the preheated oven for 15-17 minutes. A toothpick inserted into the center should come out clean.

GUINNESS CHOCOLATE GANACHE

To make the ganache, add the chopped chocolate or chocolate chips to a heat safe bowl and melt in the microwave in 30-second intervals. Add the Guinness beer and continue to microwave, stirring occasionally, until the ganache is smooth.

Dip the tops of the cooled cupcakes into the ganache. Let the chocolate ganache set before frosting the cupcakes.

BAILEYS IRISH WHISKY BUTTERCREAM

Use an electric mixer to beat the softened butter until smooth and creamy. Add the powdered sugar, Bailey’s, Irish whisky, and salt, and mix until the frosting is smooth.

To frost the cupcakes, add the frosting to a large piping bag fitted with a large piping tip. I used a Wilton 2D piping tip for these cupcakes. Add sprinkles, if desired, before the frosting sets.

HOW TO STORE & FREEZE IRISH CAR BOMB CUPCAKES

Once frosted, these cupcakes taste best within 1-2 days after they’re made and stay fresh in an airtight container at room temperature for up to 3 days or in the fridge for 1 week. You can also easily freeze the cupcakes for up to 3 months. For the best results, leave them unfrosted until you’re ready to serve the cupcakes.

To freeze the cupcakes (unfrosted): Once the cupcakes have cooled, arrange them on a baking pan in a single layer and set the pan in the freezer until the cupcakes are solid. Transfer to a large plastic bag and keep frozen for up to 3 months. Thaw overnight in the fridge before frosting and serving.

To freeze cupcake batter: Line a muffin pan with cupcake liners and add the cupcake batter to the liners. Set the muffin pan flat in the freezer until the batter is completely frozen. Remove the batter-filled liners from the pan and add them to a large plastic bag. Keep frozen for up to 3 months.

When you’re ready to bake the cupcakes, add the batter-filled liners to the muffin pan and bake in a 350°F oven, a few minutes longer than the normal bake time, or until a toothpick inserted into the center comes out clean.

Irish Car Bomb Cupcakes are made of Guinness cake, Jameson Whiskey chocolate ganache and Bailey’s buttercream frosting—the perfect St. Patrick’s Day dessert!

Note: The name of this cupcake is named after the cocktail containing Guinness, Jameson and Bailey’s.

How to make irish car bomb cupcakes

What a lovely day for a Guinness, wouldn’t you say? Or perhaps Irish Car Bomb Cupcakes instead! Tomorrow is St. Patrick’s Day and everyone has already begun celebrating.

It seems like people will take any excuse to drink, even in the form of a cupcake!

Of all the cocktail cupcakes I’ve made, these are probably the most alcoholic. I mean, they are inspired by Irish Car Bombs. Last year I made these bad boys and people loved them.

How to make irish car bomb cupcakes

From the Guinness infused chocolate cake, and Jameson Whiskey ganache filling, to the creamy Bailey’s frosting, these tasty little suckers are sure to pack a punch.

And, yes, some of the alcohol does bake off in the oven, but a fair amount remains. The buttercream frosting requires no heat so all the alcohol in the Irish cream is there to get you tipsy 😉

I have to say, the frosting is absolute perfection. I sometimes make this frosting just because my cake needs an extra kick of flavor. Bailey’s is a flavor in itself!

How to make irish car bomb cupcakes

Each cupcake is filled with chocolate ganache spiked with Jameson Irish whiskey. The ganache floods your taste buds as soon as you bite into these cupcakes.

To create a small hole in the center of each cupcake, I used the end of a large, round frosting tip and discarded a bit of the cake. I filled the hole with the Jameson ganache and let it overflow onto the top of the cupcake for show.

And what would St. Patrick’s Day be without a Guinness? The stout beer adds some aroma to the chocolate cupcakes. I like serve the dessert with a Guinness to so I have something to wash down dessert!

How to make irish car bomb cupcakes

These cupcakes have the perfect blend of spirited flavors. The Bailey’s buttercream frosting is also featured in my chocolate Bailey’s whoopie pies and Bailey’s brownies.

Irish car bomb cupcakes are the best way to start off your St. Patrick’s Day shenanigans. Don’t forget… Everyone is Irish on St. Patrick’s Day. Enjoy!

March 14, 2019 | Updated October 8, 2019 by Ryan 4 Comments

How to make irish car bomb cupcakes

How to make irish car bomb cupcakes

This post may contain affiliate links. Please read my disclosure .

These Irish Car Bomb cupcakes are made with a chocolate Guinness cupcake, Irish whiskey ganache and Baileys buttercream which really makes it the perfect St. Patrick’s Day treat. You may be wondering why they’re called Irish Car Bomb cupcakes. Well it’s because they are inspired by the popular drink which includes dropping of shot of Baileys and Irish whiskey in some Guinness beer and drinking it quickly before it curdles. Don’t worry though, you can take your sweet time eating these boozy cupcakes.

How to make irish car bomb cupcakes

This recipe is also going in line with the Guinness trend we have going on for the past two weeks. Neither myself nor Lauren are huge fans of Guinness so we wanted to use it all by baking/cooking with it. Thanks Julie Amorese for getting me the recipe, adapted from Brown Eyed Baker. We had our friends Lindsey and Matt in town for the weekend so this was a perfect excuse to bake a sweet treat. They are big foodies like us so I wanted to make something I knew would be awesome!

These cupcakes definitely did the trick. The Guinness in the cupcake brings out the chocolate flavor. The Jameson in the ganache center really just gives it a slight whiskey kick. And then the sweet Irish cream buttercream brings all the flavors together. I suggest you make these Irish Car Bomb cupcakes for your Saint Patrick’s Day festivities. Enjoy!

What Ingredients are in this Irish Car Bomb Cupcakes Recipe?

  • Alcohol – Guinness, Irish Whiskey, Baileys
  • Unsalted butter
  • Cocoa powder
  • Chocolate chips
  • All-purpose flour
  • Granulated sugar
  • Baking soda
  • Salt
  • Egg
  • Greek yogurt
  • Heavy cream
  • Powdered sugar

How to make irish car bomb cupcakes

How to Make Irish Car Bomb Cupcakes

1. Melt butter and Guinness in pan.
2. Whisk together flour, sugar, baking soda and salt in large bowl and set aside.
3. Add cocoa powder and chocolate chips to Guinness/butter mixture and mix until combined. Allow to cool slightly
4. In stand mixer, beat together eggs, Greek yogurt and vanilla extract. Add chocolate mixture and beat until combined. Slowly add in flour mixture and mix until just combined.
5. Scoop batter ⅔ of the way full in cupcake liners.
6. Bake at 350°F for 17-19 minutes or until toothpick comes out clean. Place on cooling rack and allow to cool.

How to make irish car bomb cupcakes

7. Heat heavy cream and add chocolate and let sit for 2-3 minutes.
8. Mix together cream, chocolate, butter, whiskey and vanilla extract. Set aside.
9. Make Baileys frosting by beating butter with whisk attachment for 5 minutes. Reduce speed and add powdered sugar until fully incorporated. Add Baileys and beat for another 2-3 minutes until you reach desired consistency.
10. Once cupcakes are cool, cut out holes.
11. Add ganache to cupcakes.
12. Pipe Baileys frosting on top of cupcakes.

How to make irish car bomb cupcakes

What if I Don’t Have Guinness?

Not a problem. You can easily replace Guinness with some freshly brewed coffee. The point of either Guinness or coffee is to bring out the chocolate flavor. However Guinness cupcakes are pretty hard to beat and Guinness cupcakes with Baileys frosting really put you in the St. Paddy’s Day mood.

How to Make Chocolate Ganache

The key to a good ganache is to heat the heavy cream to a simmer but not a full boil. Then pour the cream into the bowl with the chocolate and let it sit for a minute or two. If using a chocolate bar, finely chop it beforehand. After you’ve let the chocolate melt for a couple of minutes, use a rubber spatula to combine the ingredients. At this point you’d stir in the butter and whiskey, but you don’t have to use whiskey if you don’t want to. However these are boozy cupcakes for a reason!

How Long Do Cupcakes Last?

To maximize the shelf life of Irish Car Bomb cupcakes, place them in a covered airtight container or cover with plastic wrap to prevent them from drying out.

  • Cupcakes at room temperature will last 1-2 days
  • Cupcakes in the fridge will last 1 week
  • Cupcakes in the freezer will last 4 months

Tips for Tasty Irish Car Bomb Cupcakes

  • The Guinness helps just intensify the chocolate flavor. But if you don’t want to use it, just use freshly brewed coffee.
  • If you don’t have Greek yogurt, you can either replace with sour cream.
  • All refrigerated items should be at room temperature, which helps the batter mix easily and evenly.
  • Use natural cocoa powder vs Dutch-processed cocoa powder as natural cocoa powder isn’t as intense of a flavor.
  • You may not realize this but baking powder and baking soda actually expires pretty quickly. Use baking soda that is less than six months old since it has been opened. If you use older baking powder, it won’t be powerful enough to help leaven the donuts. You can test it by stirring half a teaspoon of baking powder into a cup of hot water. It will immediately start to fizz and release carbon dioxide gas if it’s still fresh enough to use.
  • When adding the batter to the muffin tin, don’t fill more than ⅔ of the way as they do rise.
  • You know the cupcakes are done when you insert a toothpick in the center and it comes out clean.
  • Don’t let the ganache cool too much, otherwise you won’t be able to pipe it out.
  • Allow the cupcakes to completely cool before adding the ganache and frosting, otherwise it will melt.

How to make irish car bomb cupcakes

Other Cupcake Recipes

  • Funfetti Cupcakes
  • S’mores Cupcakes
  • Apple Pie Cupcakes
  • Chocolate Cupcakes with Vanilla Frosting

If you’ve tried these Irish Car Bomb Cupcakes or any other recipe on Chisel & Fork, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, Pinterest and YouTube to see more tasty meals and anything else I’m up to.

Created On: February 22, 2015 &nbsp| Updated: January 4, 2019 | 35 Comments

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This Irish Car Bomb Cupcake recipe from scratch takes a popular St. Patrick’s Day drink and turn it into an amazing dessert. Rich chocolate cupcake made with Guinness stout is filled with gooey, dark chocolate ganache, and topped with Irish cream cheese frosting. Nothing will impress your guests more this holiday!

How to make irish car bomb cupcakes

Hello, all! It’s Chelsey from Budget Girl again with another boozy dessert!

A few years ago when Zach and I were still just dating, we attended our one and only St. Patrick’s Day party. At the time, neither of us knew anything about baking. For some reason, though, we got it in our heads that we should make a cupcake recipe. From scratch. And then bring it to the party.

Looking back, it was insane. These cupcakes were way beyond our skills. They turned out OK, though. Not great, but not bad.

It’s been six years or so since then and I have managed to not only master, but perfect this cupcake recipe.

Here’s something I tend to do–instead of reading the directions, I just start mixing the ingredients together. It’s any wonder my food is ever edible at all. With this recipe, it is incredibly important to follow every step exactly for the cake. (With the ganache and frosting, there’s more room for experimentation.)

How to make irish car bomb cupcakes

With the cake, stout (Guinness) makes up most of the recipe’s liquid…and now I want to bake everything with beer. It’s a lot of fun. 😛 It makes them very moist (the ganache) adds to that.

For the frosting, I had some trouble getting the recipe just right. At first, I just whipped up your everyday butter cream frosting, but added Irish cream to the mix. It came out too thick and was really sweet. I have a huge sugar tooth, so when I find something too sweet, there is definitely something wrong. So I added 8 ounces of cream cheese and wow. New favorite frosting.

The frosting and ganache can both be stored in the fridge overnight if needed. However, they will need to be left out to sit for at least an hour to soften before using.

How to make irish car bomb cupcakes

The cupcakes are moist and delicious and you’re probably going to eat five before you even realize what you’ve done. But making a cupcake recipe from scratch is so worth it. 😛

Mar 18, 2013 · Modified: Feb 12, 2021 by Victoria · This post may contain affiliate links. Read our full disclosure linked in the footer. · 3 Comments

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How to make irish car bomb cupcakes

How to make irish car bomb cupcakes

These chocolate Guinness cupcakes are filled with Irish whiskey ganache and topped with Bailey’s Irish Cream frosting! These are delicious edible variations of a politically incorrect cocktail. Regardless of what you call them, they are delicious celebratory sweets perfect to honor St. Patrick’s Day!

How to make irish car bomb cupcakes

Long after your green tee-shirts and shamrock-covered hats are put into hibernation, these cupcakes will still haunt you. These chocolate Guinness cupcakes are inspired by a cocktail where a shot of Irish whiskey and Bailey’s Irish Cream is dropped into a pint of Irish stout, typically Guinness.

Unlike the alcoholic beverage, which can curdle if not drunk fast enough, these cupcakes will not give you a hangover the next day (contrary to popular belief). The cupcakes themselves acquire an Earthiness from the Guinness, but otherwise taste mostly of chocolate. Moist, delicious, and fluffy chocolate. The best kind!

The whiskey ganache filling is reminiscent of those little chocolates filled with liquor from the mid-1990s. That whiskey ganache and the Baileys buttercream will collectively take these boozy car bomb cupcakes to a whole new level.

You may feel equally as guilty afterwards, be it from the decadent Bailey’s buttercream frosting or the Irish whiskey-spiked ganache filling, but life is a celebration so I say just go with it. St. Patrick’s Day is typically a holiday of excess so if you’re not being a little naughty, then what’s the point?

How to make irish car bomb cupcakes

How to make them

Start by making the chocolate Guinness cupcakes. Bring Guinness and butter to a simmer in heavy large saucepan over medium heat. Add cocoa powder and whisk until mixture is smooth.

Meanwhile, whisk flour, sugar, baking soda, and salt in large bowl to blend.

In the bowl of an electric stand mixer fitted with the paddle attachment, beat together eggs and sour cream. Add the slightly cooled stout-chocolate mixture to the egg mixture and beat just to combine.

Next, add the flour mixture and beat briefly on slow speed. Using a rubber spatula, fold the batter until completely combined. Divide the batter among 24 cupcake liners distributed between a couple muffin pans.

Bake until a cake tester inserted into center comes out clean. Cool the cupcakes completely before filling and decorating.

Meanwhile, make the Irish whiskey ganache filling by chopping the chocolate and transferring to a heatproof bowl. Heat cream until simmering and pour it over the chopped chocolate. Let it sit for one minute and then stir until smooth. Next, add the butter and whiskey and stir until combined.

Let the ganache cool until it’s thick but still soft enough to be piped. Meanwhile, cut the centers out of the cooled chocolate Guinness cupcakes. Put the cooled ganache into a piping bag with a wide tip and fill the holes in each cupcake to the top.

To make the Bailey’s Irish Cream frosting, whip room temperature butter in the bowl of an electric mixer for several minutes until fluffy. Add powdered sugar a little at a time, until fluffy and thick. Drizzle in the Bailey’s and whip it until combined. Transfer the buttercream to a piping bag fitting with a decorative tip and frost the chocolate Guinness cupcakes as desired.

How to make irish car bomb cupcakes

Expert tips

To cut out the centers of the cupcakes for filling, use a 1-inch round cookie cutter, paring knife, or melon baller to scoop or remove a portion of the interior of the cupcake. Go most of the way into the cupcake but do not cut through the bottom. Aim for ⅔ of the way.

To partially prep these chocolate Guinness cupcakes in advance, bake the cupcakes a week or two ahead of time and store them, well wrapped, in the freezer. You can also fill them before you freeze them. They also keep filled (or filled and frosted) in the fridge for a day. Any longer and they will start to get stale.

How to make irish car bomb cupcakes

Other recipes you may like

  • Chocolate Peanut Butter Cup Cupcakes
  • Chocolate Cupcakes with Red Wine Buttercream
  • Margarita Cupcakes
  • Pink Lemonade Cupcakes
  • Boston Cream Pie Cupcakes

Tried this recipe? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below and/or a review in the comments section further down the page. You can also follow me on social media on Facebook, Instagram, and Pinterest!

By Lauren on March 8, 2018 , Updated April 27, 2021 14 Comments

How to make irish car bomb cupcakes

How to make irish car bomb cupcakes

How to make irish car bomb cupcakes

How to make irish car bomb cupcakes

How to make irish car bomb cupcakes

How to make irish car bomb cupcakes

How to make irish car bomb cupcakes

How to make irish car bomb cupcakes

How to make irish car bomb cupcakes

How to make irish car bomb cupcakes

How to make irish car bomb cupcakes

How to make irish car bomb cupcakes

How to make irish car bomb cupcakes

How to make irish car bomb cupcakes

Rich, chocolate Irish stout cupcakes stuffed with creamy Jameson whiskey and topped in fluffy, sweet Bailey’s buttercream. Indulge in this American cocktail inspired St. Patrick’s Day treat of Car Bomb Cupcakes that are perfectly sweet, just a little boozy, and won’t get you an eyeroll from the bartender.

How to make irish car bomb cupcakes

“I enjoy cooking with wine, sometimes I even put it in the food.” Said the famous Julia Child. Ya know what Ms. J? Me too, girl. Why limit ourselves to just wine when there’s a whole liquor cabinet to explore?!

Ok, ok. Truth be told, my drinking while cooking days are on the back burner until say. about August 18th when Pariseau #2 is schedule to make his/her debut into the world. But the bartender in me is always on the clock. St. Patrick’s Day is just around the corner here in Boston and I can guarantee you, the request for car bomb cocktails will be in attendance.

But you know what?

These whiskey stuffed stout laced chocolate cupcakes are roughly 3,000x more satisfying than an actual car bomb cocktail.

How to make irish car bomb cupcakes

For starters, eating cupcakes > chugging beer, B. you don’t have to worry about a shot glass smashing your teeth, and C. there’s not chance your drinking curdled baileys (woof.) Just welcome this chocolatey-stout goodness and sweet, booze laced buttercream into that mouth of yours.

Car Bomb Cupcakes – Three Parts

Let’s break down these baked, stuffed and frosting treats shall we?

Part One. Start with Chocolate Irish Stout Cupcakes. Yum city. If you’re not a huge fan of stout, no sweat there’s a strong enough chocolate taste that you’re not overwhelmed with beer flavor. BUT for the beer lovers out there, the stout is still present.

Bonus, if you buy Guinness cans, you’ll even have a some leftover for yourself to drink while the cupcakes bake. #winning.

How to make irish car bomb cupcakes

Part Two: Jameson filling. Yes, it’s basically buttercream. We’re making a small amount of it and there’s two ways to go about it. Way #1: Reduce the Jameson to cook off the alcohol. Way #2: Use it straight up but only use half the amount.

Option 1 will give you subtle whiskey flavor without the zippy alcohol punch. Option 2. well it’s the opposite.

Either way you go, you’ll be piping into the center of the cupcake and swirling a small circle on top for maximum sweet whiskey divination.

Part Three: Bailey’s Buttercream. Hello! Welcome to heaven, where all the clouds are made of Bailey’s buttercream. Could you just imagine breaking off a piece of cloud to stir into your morning coffee?! Sigh. coffee goals.

Bailey’s buttercream is always a beloved treat for any Bailey’s lover. Creamy, sweet, and just a subtle note of booziness. Because it’s naturally a lower alcohol liquor, it’s not cooked off in this recipe. If you need a non-alcoholic substitute, try using the Bailey’s flavored coffee creamer sold in the dairy department of your grocery store.

How to make irish car bomb cupcakes

A holiday themed treat stuffed with whiskey filling, surrounded by chocolate-y stout and sweet Irish cream.

More tasty ways to celebrate

Can get enough of festive boozy treats? Get your green dessert on with mint chocolate chip cheesecake or these green tea cupcakes. Leslie has a recipe for Chocolate Guinness Whipped Cream! Where has that been all my life? You should definitely put a healthy dollop of that over pancakes or ice cream and maybe. just maybe a drizzle of Bailey’s.

Or if you need to curb that gooey chocolate craving my girl Charity has you covered with Boozy Irish Brownies. Fudgy chocolate brownies coated with a whiskey and Irish cream white chocolate ganache. I don’t know about you, but that sounds like brownie goals to me.

For a savory way to ring in paddys, grab some guinness and slow braise short ribs for a fork-tender, succulent main dish.

How are you celebrating this year? Tell me about it in the comments! Did you make this recipe? Please leave a review and tag your ‘grams with @hungerthirstplay!

Liquor.com has been serving drinks enthusiasts and industry professionals since 2009. Our writers are some of the most respected in the industry, and our recipes are contributed by bartenders who form a veritable “Who’s Who” of the cocktail world.

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How to make irish car bomb cupcakes

Liquor.com / Tim Nusog

The Irish Shot is a 1979 invention that quickly took off in Irish pubs and other bars around the U.S. It was first created by Charles Burke Cronin Oat, the former owner of Wilson’s Saloon in Norwich, Connecticut.

The Irish Shot is a popular drink for St. Patrick’s Day celebrations, but there’s no reason you can’t enjoy this fun beer-and-a-shot combination all year long. The Irish Shot is a type of Boilermaker, a style of drink in which a shot of liquor—usually whiskey—is dropped into a beer. But in this case, the shot is a two-part mixture of whiskey and Irish cream.

To make the Irish Shot, you’ll need three ingredients: Irish whiskey, Baileys Irish cream and Guinness. The whiskey and Irish cream are combined in equal portions in the same shot glass, and then dropped into a half-full glass of Guinness. It works best to add the cream to the shot glass first, and then slowly layer the whiskey on top.

It’s rarely a good idea to chug anything, but the Irish Shot is an exception, as it benefits from quick consumption. That’s because the Irish cream will react with the acidic beer and begin to curdle if allowed to sit for more than a few seconds. And nobody wants curdled cream in their drink.

While the above method is the traditional way to serve an Irish Shot, some people skip the shot glass entirely and simply mix all three ingredients in the glass. The visual effects are less impressive, and you lose the excitement factor of dropping a shot into the beer, But it’s less messy and tastes the same.

The Irish Shot originally bore the name Irish Car Bomb. Over the years, the controversial and offensive name has been stripped from marketing campaigns and, while still part of the cultural lexicon, has begun to fade. These days, it’s never advised to order the drink by its original name, particularly if you’re in Ireland.

How to make irish car bomb cupcakes

How to make irish car bomb cupcakes

These Irish Car Bomb Cupcakes are named after the drink where Whiskey floats on top of Irish Cream in a shot glass. There’s no banging this cupcake. This recipe takes the drink’s Irish ingredients: Guinness stout (in the cupcake), Baileys Irish Cream in the frosting, and Irish Whiskey in the decadent filling.

Some bizarre alchemy, the result is the taste of creamy chocolate milk. Who doesn’t want to be slingin’ that all day at work? I heard that it’s “socially unacceptable” so, we created these cupcakes as a substitute. After all, who doesn’t want to eat cupcakes all day?

The Irish Car Bomb cocktail was created by Charles Oat, the owner at Wilson’s Saloon in Norwich, Connecticut, in 1979, says eater.com.

How to make irish car bomb cupcakes

Yes, some alcohol bakes off in the oven, but a fair amount remains.

Note: The buttercream frosting requires no heat, so all the alcohol in the Irish Cream is there-Enjoy!

Irish Car Bomb Cupcake Ingredients:

How to make irish car bomb cupcakes

  • 1 box German chocolate cake mix
  • 1 bottle Guinness beer
  • 1/3 cup oil
  • 3 eggs

Irish Car Bomb Cupcakes Directions:

  1. Preheat oven to 335 degrees.
    How to make irish car bomb cupcakes
  2. Combine cake mix, beer, and oil.
  3. Slowly add eggs, one at a time, while mixing. Mix until well blended. Divide into 24 cupcake liners.
  4. Bake 20 minutes or until centers are set, and the cake bounces back when touched.
  5. Cool on wire rack.

Using cupcake corer (or apple corer), remove the centers (without going all the way down to the bottoms) of the cupcakes.
Fill holes of the cupcake with Irish Car Bomb Filling.

The finishing touch?
How to make irish car bomb cupcakes
Frost each Irish Car Bomb Cupcake with Bailey’s Irish Cream Frosting

One bite, and I think you’ll agree. It’s all the best flavors in one little bite. You’ll want to keep going back for more. You’re going to drool when you taste the deep, intense chocolate flavor with a hint of malt. It’s moist. It’s rich. It complements the flavors.

Don’t just make these for St. Patrick’s Day, and you’re going to want these Guinness cupcakes all year long.

Hi everyone! Sorry I’ve been MIA for the last few months! It’s been busy in the lab, and it’s only going to get busier as my degree is coming to an end. But all that means is that I’ll have to budget my time a little better so I can post the recipes I love! Here is a St. Patty’s day themed cupcake that Joe’s mom sent me a while back: Irish Car Bomb Cupcakes! The overall concept: a Guinness chocolate cupcake filled with a whiskey ganache and topped with Irish cream frosting. Ya. Pretty awesome. Sorry you guys can’t use it this year, but it was a big hit, so plan on using it next year (or really for any occasion)!

(Also, now that I have a smart phone, I realize that my previous inclination to post a ton of pictures makes loading take forever on a phone. So I’ll probably start posting only end-product pictures and necessary how-to pictures.)

Directions for the cupcake: Preheat your oven to 350°F. Melt the butter in a saucepan over medium heat and add the Guinness stout. Simmer for 1 minute. Add the cocoa powder slowly and whisk until the mixture is smooth. Make sure you use a non-sweetened cocoa powder, Dutch processed if you can find it. Cool until you can touch the pan without having to remove your hand (about 50°C).

In a small bowl, combine the flour, sugar, baking soda and salt. In a large bowl, beat the eggs and sour cream until combined. Add the cooled Guinness-chocolate mixture to the egg mixture and beat just to combine. Make sure you have cooled the Guinness-chocolate mix, or else you’ll end up with scrambled eggs. Reduce the speed to low, add the flour mixture a little at a time. Beat until just combined. Using a spatula, make sure you haven’t left any pockets of flour at the edge of the bowl.

Line your cupcake tins with cupcake liners. My newest trick for cupcakes: give the papers a quick spray of a non-stick spray. Don’t use any flavored kind, just regular non-stick spray. This will help the papers come off the cupcake when you’re ready to eat!

Fill the cupcake papers until about 2/3 full. Bake at 350°F for about 15-17 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Cool the cupcakes on a rack.

Directions for the ganache: Make this when the cupcakes are cooled and you’re ready to start assembly. Start heating the cream in a small sauce pan. Make sure you stir frequently, otherwise you’ll end up with scalded milk (gross!). Finely chop the chocolate and put it in a heatproof bowl. Once the cream is simmering, pour it over the chocolate. Let it sit for one minute to start melting the chocolate and stir the combo until all the chocolate is melted and you have a smooth mixture. Add the butter and whiskey and stir until combined. Let the ganache cool until thick but still soft enough to be piped.

Directions for filling the cupcake: Once the cupcakes are cooled and you have the ganache ready and cooling, you are ready to start assembly. Using the bottom of a large decorating tip or a 1 inch round cookie cutter, cut the centers out of the cooled cupcakes, going about two-thirds of the way down. You end up with a lot of extra cake bits, which I usually freeze and save for midnight snacks.

Transfer the ganache to a piping bag with a wide tip. If you don’t have a piping bag, just put the ganache in a freezer bag and cut out a corner of the bag. Instant piping bag! Fill the holes in each cupcake to the top with the ganache. And that’s it! Pretty simple.

Directions for the frosting: You’ll want an electric mixer for this step. Using a whisk attachment and starting with room temperature butter, whip the butter on medium-high speed for 5 minutes. Add the powdered sugar about 1 C at a time and slowly whisk so you don’t spit the powdered sugar all over your counter top. Once all 5 C of the powdered sugar has been added, add the Irish cream. Increase the speed and whisk for another 2 to 3 minutes, until it is light and fluffy.

Use a pastry bag with your fave decorating tip, or an offset spatula, to frost the filled cupcakes. and to be more festive, top with green sprinkles!!

This is probably my new fave frosting! It made much more frosting that I needed, so I froze the extra. Because it is mostly butter, it freezes exceptionally well. Just thaw and re-whip to use again.

I owed Geoff cupcakes for switching group meeting slots with me last minute. I think he liked them 🙂

This dessert is a great choice for a St. Patrick’s Day treat. I made these cupcakes for a party hosted at our house this weekend and they turned out really well. They are pretty rich so beware! My favorite piece to this recipe is the buttercream frosting with Baily’s in it! It was really good.

As you will notice there is alcohol in each item you make below however you can make this alcohol free. For the cupcake batter, you will want to remove the Guinness and make normal chocolate cupcakes. For the ganache filling, remove the Irish Whisky entirely. Finally for the buttercream frosting you can either remove the Bailey’s altogether or you can replace it with the Baily’s Non-Alcoholic Irish Creamer for you coffee. Good luck!

Ingredients:
Cupcake Batter:
1 cup Guinness stout
1 cup unsalted butter (at room temperature)
3/4 cup Dutch-process cocoa powder
2 cups flour
2 cups sugar
1 1/2 teaspoons baking soda
3/4 teaspoon salt
2 eggs
2/3 cup sour cream

Whisky Ganache Filling:
8 oz. bittersweet chocolate
2/3 cup heavy cream
2 tablespoons butter (at room temperature)
2 teaspoons Irish whisky (I used Jameson Irish Whisky)

Bailey’s Frosting:
2 cups unsalted butter (at room temperature)
5 cups powdered sugar
6 tablespoons Bailey’s Irish Cream

Directions:
To Make the Cupcakes:
1. Preheat oven to 350 degrees F and line 24 cupcakes with liners
2. Bring Guinness and butter to a simmer in a heavy, medium saucepan over medium heat.
3. Add cocoa powder and whisk until the mixture is smooth. Cool slightly.
4. Whisk the flour, sugar, baking soda, and salt in a large bowl and set aside.
5. Using an electric mixer, beat the eggs and sour cream on medium speed until combined. Add the Guinness-chocolate mixture to the egg mixture and beat just to combine.
6. Reduce the speed to low and add the flour mixture and beat briefly. Use a rubber spatula to fold the batter until completely combined.
7. Divide the batter among the cupcake liners. Bake until thin knife inserted into the center comes out clean, about 17 minutes. Cool the cupcakes on a rack.

To Make the Whisky Ganache Filling:
8. Finely chop the chocolate and transfer it to a heat proof bowl.
9. Heat the cream until simmering and pour it over the chocolate. Let it sit for one minute and then, using a rubber spatula, stir if from the center outward until smooth.
10. Add the butter and whisky and stir until combined. Let the ganache cool until thick but still soft enough to be piped.

To Fill the Cupcakes:
11. Using a 1-inch round cookie cutter (or anything else you can find that is about that size), cut the centers out of the cooled cupcakes, going about 2/3 of the way down.
12. Transfer the ganache to a piping bag with a wide tip (a ziplock bag with the tip cut out) and fill the holes in each cupcake to the top.

To Make the Baliey’s Frosting:
13. Using the whisk attachment of a stand mixer, whip the butter on medium-high speed for about 5 minutes, scraping the sides of the bowl occasionally.
14. Reduce the speed to medium-low and gradually add the powdered sugar until all of it is incorporated.
15. Add the Bailey’s, increase the speed to medium-high and whip for another 2 to 3 minutes, until it is light and fluffy.
16. Using your favorite decorating tip (or a ziplock bag with the tip cut out), frost the cupcakes and decorate with sprinkles, if desired.

A Few Important Notes:
• If the ganache and/or the frosting is to liquid to work with, place it in the refrigerator for about 30 minutes to make it easier to work with.
• If you would like to store the cupcakes, make sure they are in an airtight container to extend their life.
• Be careful not to overcook the cupcakes! See blog on Baking Times for more information.

Irish Car Bomb Cupcakes

From sas 12 years ago

  • 17 minutes to make
  • Serves 24

I need to make cupcakes for St. Patrick’s Day. these are to die for. The ganache is the coup de gras.

  • delicious
  • decadent
  • easy
  • chocolate
  • ganache
  • heaven
  • bake

Schedule your weekly meals and get auto-generated shopping lists.

Ingredients

  • For the Cupcakes: shopping list
  • 1 cup Guinness shopping list
  • 1 cup (2 sticks) unsalted buttershopping list
  • 3/4 cup unsweetened cocoa powder (preferably Dutch-process) shopping list
  • 2 cups all purpose flourshopping list
  • 2 cups sugarshopping list
  • 1 1/2 teaspoons baking sodashopping list
  • 3/4 teaspoon saltshopping list
  • 2 large eggsshopping list
  • 2/3 cup sour creamshopping list
  • Ganache Filling : shopping list
  • 8 ounces bittersweet chocolateshopping list
  • 2/3 cup heavy creamshopping list
  • 2 tablespoons butter, room temperature shopping list
  • 1 to 2 teaspoons Irish whiskey (optional) shopping list
  • Baileys frosting (see Notes) shopping list
  • 3 to 4 cups confections sugarshopping list
  • 1 stick (1/2 cup or 4 ounces) unsalted butter, at room temperature shopping list
  • 3 to 4 tablespoons Baileys (or milk, or heavy cream, or a combination thereof) shopping list
  • You will need 1-inch round cookie cutter or an apple corer and a piping bag (though a plastic bag with the corner snipped off will also work) shopping list

How to make it

  • 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 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, rotating them once front to back if your oven bakes unevenly, 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. (If this has not sufficiently melted the chocolate, you can return it to a double-boiler to gently melt what remains. ADD THE BUTTER. The alcohol is optional.
  • Fill the cupcakes: Let the ganache cool until thick but still soft enough to be piped (the fridge will speed this along but you must stir it every 10 minutes). Meanwhile, 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. A slim spoon or grapefruit knife will help you get the center out. Those are your “tasters”. 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. You want to get it very light and fluffy.
  • Slowly add the powdered sugar, a few tablespoons at a time.
  • When the frosting looks thick enough to spread, drizzle in the Baileys (or milk) and whip it until combined. If this has made the frosting too thin (it shouldn’t, but just in case) beat in another spoonful or two of powdered sugar.
  • Ice and decorate the cupcakes. I like shaving chocolate for the tops.
  • I add an Irish flag attached to a toothpick.
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Reviews & Comments 6

  • All Comments
  • Your Comments
  • cupkakes 11 years ago

I logged on today looking for a St. Patrick’s Day treat and I just found it!

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The Rating

Reviewed by 6 people

I logged on today looking for a St. Patrick’s Day treat and I just found it!

I LOOOOOOOVE Irish Car Bombs!! Now I may have to go out sometime soon and kick back a few! OMG. wow. Nice.

Whoa! That’s ‘gras’, all right! They look excellent, and I appreciate the ganache technique. Yummers.

Posted on Published: March 7, 2014 – Last updated: February 11, 2021

How to make irish car bomb cupcakes

When I think about St. Patrick’s Day I immediately think back to that first year of University. The first year I really celebrated St.Patrick’s Day and boy was it eye opening! One of the beverages I was introduced to was the Irish Car Bomb. This is not a drink to be messed around with. It is a complicated bomb shot of Guiness, Jamieson and Baileys (which is where the Irish part comes in.) The drink is completely American, so don’t make the mistake of going to an Irish pub and asking for an Irish Car Bomb!

These cupcakes are a take on the Irish Car Bomb. Stout cupcakes filled with a Whiskey ganache and an Irish cream infused butter-cream. It is all the Irish without the hangover!

Ingredients:

1 1/3 cup Stout (Preferably Guinness)
Devils Food Cake Mix + Ingredients to Prepare
8 oz white chocolate, chopped
2/3 cups heavy cream
2 tsp Whiskey (Preferably Jamieson)
Green Food Dye
3 cups Icing Sugar
1 Cup Unsalted Butter, Softened
3 Tbsp Irish Cream (Preferably Baileys)

Directions:

To Make Stout Cupcakes, prepare as directed on Box, swapping water for the Stout. Set aside and allow to completely cool.

To Make Whiskey Ganache:

Place chocolate in a heat proof bowl.

Heat the cream in a small pot until it just starts simmering then pour over the chocolate.

Stir the chocolate and cream until completely smooth.

Add the Whiskey and few drops of food dye, stir until well combined.

Allow the ganache to cool until thick but still soft enough that it can be piped.

You can each core the cupcakes and fill or use a piping bag to fill the cupcakes with the ganache.

To Make Irish ButterCream:

Beat butter for a few minutes with a mixer until light and fluffy.

Add powdered sugar and mix until the sugar has been incorporated with the butter.

Add the Irish Cream and beat for 3 minutes.

If your frosting isn’t stiff enough, add more sugar. If your frosting needs to be thinned out, add a little milk.

for when you have the hunger

How to make irish car bomb cupcakes

An Irish Car Bomb, Irish Slammer, or Irish Bomb Shot is a cocktail, similar to a boilermaker, made by dropping a bomb shot of Irish cream and whiskey into a glass of stout. In the spirit of St. Patrick’s day and Kelly green belligerence, I created this decadent, boozy baked treat. I don’t know about you, but given the options of boiled beef and cabbage or a moist, chocolate stout cupcake filled with whiskey ganache and topped with baileys cream cheese frosting, I’m all about the cupcake.

How to make irish car bomb cupcakes

Ingredients

  • Chocolate Stout Cake:
  • 3/4 cup cocoa powder
  • 2 cups sugar
  • 2 cups flour
  • 1 tsp baking soda
  • 1/8 tsp salt
  • 12 oz (1 bottle) Guinness stout
  • 1 stick softened butter
  • 1 tbsp vanilla extract
  • 3 eggs
  • 3/4 cup sour cream
  • Whiskey Ganache:
  • 8 oz bittersweet chocolate
  • 2/3 cup heavy cream
  • 2 tbsp butter
  • 3 shots Irish whiskey
  • Bailey’s Frosting:
  • 5 tbsp heavy cream
  • 1 1/2 cups powdered sugar
  • 1 tbsp vanilla extract
  • 3 shots of Baileys Irish Creme
  • 16 oz Philadelphia cream cheese, softened at room temperature

Instructions

Preheat the oven to 350 degrees Fahrenheit. In a large bowl, whisk together all dry ingredients. In a second bowl, whisk together all wet ingredients. Combine dry and wet ingredients and mix thoroughly until batter is smooth – it will be runny. Fill cupcake liners 3/4 full each and bake for 25 minutes. Cool to room temperature. For the ganache, melt chocolate until smooth using a double boiler. Add heavy cream, butter, and whiskey and stir until well-combined. Remove from heat and refrigerate until firm (about 30-45 minutes). When ganache has firmed, scoop out 1/2 tbsp from the top of each cupcake and fill each cupcake core with ganache – you can microwave the ganache at intervals of 15 seconds to soften to a “pipable” consistency. To make the Bailey’s frosting, using a stand mixer, beat the cream cheese until smooth. Add all remaining ingredients together at medium speed until completely incorporated. Frost the cupcakes and drizzle with leftover ganache. Store in the refrigerator.

Remove cupcakes from the refrigerator an hour or two before you’d like to serve so the frosting has time to come to room temperature and the cake layers lose their chill.

How to make irish car bomb cupcakes

St. Patrick’s Day is mere hours away – the day where we all get to be Irish, eat corned beef, and maybe even drink green beer. And this year, I can eat Irish Car Bombs in cupcake form. Enjoy the sugar high and not the hangover 🙂

Irish Car Bomb Cupcakes
Recipe Source: Smitten Kitchen
Print Recipe

Cupcakes
1 cup Guinness
1 cup unsalted butter
3/4 cup unsweetened cocoa powder
2 cups flour
2 cups sugar
1-1/2 teaspoons baking soda
3/4 teaspoon salt
2 large eggs
2/3 cup sour cream

1. Preheat oven to 350F.
2. Bring 1 cup stout and 1 cup butter to simmer in a large saucepan over medium heat. Add cocoa powder and whisk until mixture is smooth. Cool slightly.
3. Whisk flour, sugar, baking soda, and 3/4 tea. salt in large bowl to blend.
4. In another bowl, beat eggs and sour cream together with an electric mixer.
5. Add the stout-chocolate mixture to the egg mixture and beat just to combine.
6. Add flour mixture and beat briefly on slow speed. Using a rubber spatula, fold batter until completely combined.
7. Fill the lined cupcake pans 2/3 to 3/4 of the way full. Bake 17 minutes or until tester comes out clean. Cool completely on a rack.

Ganache Filling
4 oz. bittersweet baker’s chocolate
1/3 cup heavy whipping cream
1 tablespoon butter at room temperature
1 teaspoon Irish Whiskey

1. Chop the chocolate and transfer it to a heat-proof bowl.
2. Heat the cream until simmering and pour it over the chocolate. Let it sit for 1 minute and then stir until smooth. This should sufficiently melt the chocolate — if not, use the microwave to help things along.
3. Add the butter and whiskey and stir until combined.
4. Let the ganache cool and thicken. Meanwhile, using a knife, cut out 1-inch circles in the cupcakes. Remove the centers of the cake, going about 2/3 of the way down into the cupcake.
5. Put the ganache in a piping bag with a wide tip and fill the holes in each cupcake to the top.

Frosting
3 to 4 cups powdered sugar
1 stick unsalted butter at room temperature
3 to 4 tablespoons Bailey’s

1. Cream the butter with an electric mixer.
2. Gradually add the powdered sugar
3. Add the desired amount of Bailey’s (or milk, if you don’t like Baileys) to the frosting to make it a little creamier.
4. Ice the cupcakes and decorate.

Irish Car Bomb Cupcakes

  • 25 minutes to make
  • Serves 24

Inspired by a favorite drink, Irish Car Bomb. These are sure to please any Guiness fan.

  • irish
  • car
  • bomb
  • cupcake
  • chocolate
  • alcoholic
  • stout
  • cream
  • whiskey
  • sweet
  • bake
  • irish

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Ingredients

  • Cupcake shopping list
  • 1 cup Guinness shopping list
  • 1 stick, plus 1 tbs unsalted buttershopping list
  • 3/4 cup unsweetened cocoashopping list
  • 2 cups dark brown sugarshopping list
  • 3/4 cup sour creamshopping list
  • 2 eggsshopping list
  • 1 tbs vanilla extractshopping list
  • 2 cups flourshopping list
  • 2 1/2 tsp baking sodashopping list
  • frostingshopping list
  • 1/3 C buttershopping list
  • 1 T milkshopping list
  • 4 C powdered sugar*** shopping list
  • 4 T Bailey’s Irish Cream*** shopping list
  • 1 1/2 T Jameson Whiskey*** shopping list

How to make it

  • Preheat the oven to 350; line a muffin tin with cupcake liners.
  • Combine the Guinness and the butter, chopped into 1-inch chunks, in a large sauce pan, and heat to melt the butter.
  • Remove from heat, and whisk in the cocoa and sugar.
  • In a bowl, whisk the sour cream and the eggs and vanilla, then add to the beer mixture.
  • Sift together the flour and baking soda, and fold in the batter.
  • Pour into muffin molds and bake or 25 minutes, or until inserted cake tester comes out clean. Let stand 10 minutes, remove from muffin tin, and cool completely on a rack.
  • Allow butter to reach near room temperature then cream at high speed with an electric mixer.
  • Add in milk and 1 cup of the powdered sugar to create a wet and thick mixture.
  • Add in the remaining liquids and mix until frosting is spreadable.
  • *** Vary the amount of alcohol to taste.***
  • ***More or less powdered sugar may be required to reach desired consistency.***
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  • justjakesmom 13 years ago

Omg i love this one thank you i cant believe no one rated it yet its a 10. hahaha sending it to a few friends

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Reviewed by 3 people

Hahaha! I will be bombed for sure, having a couple of these!

Omg i love this one thank you i cant believe no one rated it yet its a 10. hahaha sending it to a few friends

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    Introduction: Chocolate Guinness Cupcakes With Whiskey and Baileys

    How to make irish car bomb cupcakes

    How to make irish car bomb cupcakes

    How to make irish car bomb cupcakes

    The only way a good stout beer, whiskey, and Irish cream liquor could be better is if they were mixed together – a la an Irish Car Bomb. Better still though, would be mixing it all up with some chocolate in the form of rich Guinness chocolate cupcakes, filled with Jameson chocolate ganache, and topped with Bailys buttercream frosting.

    Variations on this recipe can be found on loads of amazing food blogs like Smitten Kitchen, the Busty Baker, and others!

    Note: These do contain some booze that isn’t cooked off, so please be careful (no heavy machinery, etc.) and keep them away from the youngsters.

    Also Note: “Irish Car Bomb” is a pretty horrible thing to call a drink or a cupcake. You could also call them “Car Bombs” but that’s not much better really – Chocolate Guinness Cupcakes with Whiskey Ganache filling and Irish Cream Frosting works, but it’s a bit long.

    Step 1: You’ll Need. . .

    • 1/2 cup Guinness (or other stout)
    • 1/2 cup butter (melted)
    • 3/8 cup (aka 1/4 and 1/8 cups) cocoa powder
    • 1 cup flour
    • 1 cup sugar
    • 3/4 teaspoon baking soda
    • 1/2 teaspoon salt
    • 1 egg
    • 3/8 cup (aka 1/4 and 1/8 cups) cup sour cream
    • 3 1/2 oz bittersweet chocolate
    • 1/3 cup heavy cream
    • 1 tablespoon butter
    • 1 teaspoon Jameson whiskey (or other whiskey)
    • 1/2 teaspoon vanilla extract
    • 1 1/2 cup powdered sugar
    • 1/2 cup butter (room temperature)
    • 2 tablespoons Baileys (or other Irish cream liquor)

    Step 2: Making Cupcakes!

    1. Preheat oven to 350 degrees (F)
    2. Melt the butter (on the stovetop or in the microwave)
    3. Add Guinness and cocoa powder and stir to combine well
    4. In a large bowl, mix the flour, sugar, salt, and baking soda
    5. Stir in egg and sour cream
    6. Add chocolate mixture and stir well
    7. Place cupcake papers in the muffin tin
    8. Spoon the mixture into the tin to fill about 3/4 full (you’ll have enough for 12 cupcakes)
    9. Bake for 17 minutes
    10. Remove from oven and allow to cool fully

    Step 3: Making Gnache!

    1. Gently heat cream on the stovetop or in the microwave
    2. Add chocolate and let sit for a few moments
    3. Stir gently until chocolate is melted and combined with the cream
    4. Mix in butter, vanilla, and Jameson
    5. Allow to cool until thick (semi-solid)
    6. Spoon into a pastry bag or plastic bag

    Step 4: Making Icing!

    1. Pour all ingredients into a bowl
    2. Using a spatula (or electric mixer, if you’re into that kind of thing) mix until very well combined
    3. Spoon into a pastry bag or plastic bag and chill until ready to use

    Step 5: Some Assembly Required

    1. After the cupcakes have cooled, use a small spoon or melon baller to scoop out the centers
    2. Pipe in ganache to fill (but try not to have them overflowing
    3. Pipe icing onto the top – it’s very sweet so you will probably not want a ton on each one
    4. Snarf down one or two, but try to share and avoid a cupcake hangover!

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    How to make irish car bomb cupcakes

    How to make irish car bomb cupcakes

    Serves | Prep Time | Cook Time

    Why I Love This Recipe

    Ingredients You’ll Need

    For the Guinness chocolate cupcakes:
    1 cup stout (Guinness)
    16 tbsp. unsalted butter
    ¾ cup unsweetened cocoa powder
    2 cups all-purpose flour
    2 cups sugar
    1½ tsp. baking soda
    ¾ tsp. salt
    2 large eggs
    2/3 cup sour cream

    For the Bailey’s ganache filling:
    8 oz. bittersweet chocolate, finely chopped
    2/3 cup heavy cream
    2 tbsp. butter, at room temperature
    2 tsp. Bailey’s Irish cream

    For the Bailey’s buttercream frosting:
    8 tbsp. unsalted butter, at room temperature
    3-4 cups confectioners’ sugar, sifted
    4-8 tbsp. Bailey’s Irish cream

    Directions

    To make the cupcakes, preheat the oven to 350° F. Line two cupcake pans with paper liners. Combine the stout and butter in a medium saucepan over medium heat. Add the cocoa powder and whisk until smooth. Remove from the heat and allow to cool slightly.

    In a large mixing bowl, combine the flour, sugar, baking soda and salt. In the bowl of an electric mixer fitted with the paddle attachment, beat together the eggs and sour cream to blend. Add the stout-butter mixture and beat just to combine. Mix in the dry ingredients on low speed just until incorporated. Divide the batter evenly between the cupcake liners, filling them about 2/3 to ¾ full. Bake until a toothpick inserted in the center comes out clean, about 17 minutes. Allow to cool in the pan for 5-10 minutes, then transfer to a wire rack to cool completely.

    To make the ganache filling, place the chocolate in a heatproof bowl. Heat the cream in a small saucepan until simmering, then pour it over the chocolate. Let sit for one minute and then whisk until smooth. If the chocolate is not completely melted, place the bowl over a double boiler or give it a very short burst in the microwave (15-20 seconds). Add the butter and Bailey’s and stir until combined.

    Set aside to let the ganache cool until it is thick enough to be piped. (You can use the refrigerator to speed the cooling process, but be sure to stir every 10 minutes or so to ensure even cooling.) Meanwhile, cut out a portion from the center of the cupcake using the cone method (a small paring knife works best for this). Once the ganache has reached the correct consistency, transfer it to a piping bag fitted with a wide tip and pipe it into the cupcakes.

    To make the frosting, place the butter in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium-high speed until light and fluffy, about 2-3 minutes. Gradually add the powdered sugar until it is all incorporated. Mix in the Bailey’s until smooth. Add more if necessary until the frosting has reached a good consistency for piping or spreading. Frost the cupcakes as desired.

    Irish Car Bomb Cupcakes

    Well if you have been reading you know that I have a thing for Irish Car Bombs, but only in sweets for some St. Patrick’s day desserts.

    How to make irish car bomb cupcakes

    Irish Car Bomb Cupcakes

    I should mention, I don’t enjoy Irish Car Bombs as a drink. I love Bailey’s and have a strong affection for Guinness, sorry Jameson-I like to bake with you, but I am not a drinker of you. The idea of guzzling an Irish Car Bomb before its expiration, by that I mean before it curdles makes my face contort in disbelief that anyone would voluntarily sign up for such a messy event.

    Speaking of messy, did you happen to notice the messy noise filled bokeh in that picture? Well I finally traded in my point and shoot, Canon SX120 for a Canon EOS 60D.

    Eek! I’m so excited. Actually, I guess a little over excited as you can tell from the bokeh overkill.

    Okay, back to the baking. . .

    These Irish Car Bomb Cupcakes are built with a chocolate Guinness cupcake and then stuffed with a Bailey’s buttercream and topped with a whiskey buttercream.

    I know Irish Car Bomb Cupcakes are everywhere, but I couldn’t help but make them, especially since I was already on an Irish Car Bomb dessert run with Irish Cake Balls (from last year), Irish Brownie Bombs, and Irish Cheesecake Cup Bombs , so I felt compelled to round out the bunch with some cupcakes.

    Have an awesome St. Patrick’s Day, everyone!

    Irish Car Bomb Cupcakes

    Makes 14-16 cupcakes

    Preparation: Put oven rack in middle position and heat oven to 325°F. Line cupcake wells with cupcake liner.

    • 1 cup unsweetened cocoa powder (not Dutch-process)
    • 1 cup brewed coffee
    • 1 1/2 cup Guinness Extra Stout
    • 2 sticks unsalted butter, cut into 1-inch pieces
    • 2 cups sugar
    • 2 cups all-purpose flour
    • 1 1/4 teaspoons baking soda
    • 1/2 teaspoon salt
    • 2 large eggs
    • 1 teaspoon vanilla

    Bailey and Whiskey Buttercream:

    • 5 egg whites
    • 1 ¼ cup granulated sugar
    • 2 sticks unsalted butter, softened and cubed
    • 2 sticks butter, softened and cubed
    • 1 tablespoon vanilla
    • 3-4 tablespoons of Bailey’s
    • 5-6 tablespoons Jameson
    1. Add coffee, Guinness, butter, and cocoa powder in a 3-quart heavy saucepan and heat over medium, whisking, until butter is melted. Remove from heat, and add sugar and whisk until dissolved, about 1 minute. Transfer mixture to a large bowl and set aside to cool for 5 minutes.
    2. Add flour, baking soda, and salt in a bowl and whisk to combine; set aside. Whisk together eggs and vanilla in a small bowl, then whisk into cooled chocolate mixture until combined well. Add flour mixture and whisk until just combined (batter will be thin and bubbly). Fill each cupcake liner 2/3 full. Bake for about 35-40 minutes. Cool cupcakes completely before frosting.

    Recipe adapted from Epicurious

    Bailey and Whiskey Buttercream:

    1. Place eggs and sugar in stand mixer bowl attach thermometer to bowl and then place bowl over simmering water. Whisk mixture constantly until it comes to 150 degrees F. Remove bowl from heat and place back with stand mixer. Beat mixture on medium until it becomes glossy and shiny and stiff peaks begin to form, about 8-10 minutes.
    2. Add butter in a few pieces at a time and beat to combine after each addition. Mixture may look curdled half way through, but continue adding the butter and beating and the mixture will become smooth once more.
    3. Split the frosting by 25%/75%. Add Bailey’s to the 25% portioned frosting, stir to combine. Add Jameson Whiskey to the 75% frosting batter, stir to combine.
    1. Using a melon baller or the wider end of a cupcake tip, carve out a hole from the top of the cupcake for filling.
    2. Fill emptied well with Bailey’s buttecream. Finish with Whiskey Buttercream .

    This recipe was inspired by my filled cupcake passion. After spending some time with beer brewers, I wanted to come up with a cupcake that would please them as well as allow my creative culinary thinking cap some fun. This Irish Car Bomb Cupcake is a chocolate Guinness cake filled with a mascarpone, chocolate hazelnut, Irish cream, and whiskey blend topped with fresh whipped cream. I spent many hours contemplating the filling of this cupcake. The chocolate hazelnut was to compliment the chocolate cake and to give the cake another dimension. I added mascarpone cheese to it to give it a sinfully rich texture. The Irish Cream and the Whiskey are essential to the Irish Car Bomb. I decided to use a very simple and plain whipped topping with Bailey’s to not take away from the flavors of the cake and filling. Additionally, the recipe for the Guinness cake is not my own. It is a popular recipe from Bon Appetite (2002) that was easily adapted to cupcakes. Enjoy!

    Makes about 32-34 cupcakes.

    Mixer (I Heart my kitchen aid)

    Piping tips (Bismark 230 and your choice for decorating, I used the Star tip 21) and piping bags.

    Melon baller if you choose to scoop your cupcakes instead of fill them.

    How to make irish car bomb cupcakes

    Cupcake liners, foil preferably. Paper is fine too, but the cake is a bit greasy.

    A bunch of spatulas, forks, and spoons

    1 cup stout (such as Guinness)

    1 cups (2 sticks) unsalted butter

    3/4 cups unsweetened cocoa powder (I used raw cacao)

    2 cups all purpose flour

    1/2 tablespoon baking soda

    3/4 teaspoons salt

    3/4 cups sour cream or vanilla yogurt

    5 oz mascarpone cheese

    2 oz whiskey (more really, as much as you want.)

    Whipped Cream

    16 oz heavy whipping cream

    1/3 cup of powdered sugar

    2 teaspoons vanilla

    1/3 cup of Irish Cream (to taste)

    Preparation

    For cake:
    Preheat oven to 350°F. Line cupcake pans with liners. Bring 1 cup stout and 1 cup butter to simmer in heavy large saucepan over medium heat. Drink the rest of the stout or use it to make Irish Black and Tan Mac and Cheese. Add cocoa powder and whisk until mixture is smooth. Allow to cool. Whisk flour, sugar, baking soda, and salt in large bowl to blend. Using electric mixer, beat eggs and sour cream/yogurt in another large bowl to blend. Add stout-chocolate-butter mixture to egg mixture slowly and beat just to combine. Make sure that the stout-chocolate-butter combo has cooled so that it does not curdle and cook the eggs when you add it. It is preferable to stream it slowly into the eggs to temper them. Add flour mixture and beat briefly on slow speed. Using rubber spatula, fold batter until completely combined. Fill cupcake molds halfway and bake for 15-18 minutes. The tops should be springy to the touch. Allow to cool completely.

    Combine the mascarpone, Nutella, and whiskey in a bowl with a fork. Mix until smooth. Add more whiskey if you like a stronger whiskey flavor. Do not refrigerate. You want this to be at room temperature for piping into the cupcakes. Once at room temperature, it should have the consistency of a pudding or batter. If it is too thick, add more whiskey. If it is too thin, add some nutella or mascarpone. It should be gooey when you cut open a cupcake at room temperature.

    Whipped Cream:

    Combine all ingredients into a large bowl and mix with the whisk attachment. I started out with 4 oz of Irish cream, but upped it to about 1/2 of a cup. Use the Irish Cream to taste. This mixture should be beaten until stiff peaks form. It may take anywhere from 10-20 minutes depending on your mixer’s speed. Be careful not to over beat as it could break and turn into butter and buttermilk. Once stiff peaks have formed, place this into the fridge to keep cold.

    Assembling once cupcakes are cooled:

    Option 1: Load a piping bag with bismark 230 tip with the filling. Read here for more detailed instructions. You should be able to get all the filling into a single bag. Insert tip into each cupcake 1 inch and squeeze bag. You may see the cupcake visibly rise as it is filled. Pull out the tip when it looks like the cupcake is inflated. You can add additional filling by poking another hole in the cupcake and filling another portion of the cake. Move onto the next cupcake. Eat the left over filling.

    Option 2: Using a melon baller, dig out a hole in each cupcake. Spoon filing into each hole. Eat the cake holes. Eat the left over filling.

    Once cupcakes are filled, you can use use a spoon and knife to spoon on the whipped cream topping. Or you can use a piping tip and bag to decorate your cupcakes. You may choose to sprinkle with shaved chocolate or cinnamon, but there are more than enough flavors going on.

    How to make irish car bomb cupcakes

    How to make irish car bomb cupcakes

    Editors note: Thank you to everyone who is coming by for my cupcake recipe this year. Just a quick note, you’ll see that I’ve changed the title. I’ve always been conflicted about naming it after the drink or just spelling out what the cupcake is. I’m proud of my work and I think you’ll love this cupcake but I feel better about not offending anyone with the name.

    Today I have your one stop, one shop St. Patrick’s Day party needs covered. Not only am I providing you with a cupcake filled with three types of liquor but I have 13 other amazing recipes to share too!

    First, the most important point, these cupcakes are 21 and over ONLY.

    Second, raise your hand if you’ve dared to actually drink an Irish Car Bomb. Yes? Well you are a brave soul. Oh, me? You want to know? Well, umm. . . I can’t remember, I think I might have in college, or perhaps I remember being with someone when they ordered it, but truthfully it’s been tucked so far in the archives it isn’t coming back up!

    How to make irish car bomb cupcakes

    I love baking with beer, especially stouts, as I feel they really compliment chocolate, but I wanted to do something fun and a little different this time around. Technically though, I shouldn’t even call these an Irish Car Bomb because things are out of order.

    The drink is done as follows: your trusty bartender fills up a pint with Guinness, and then pours a shot of Jameson and a shot of Bailey’s. Then you pour the Jameson into your Guinness and quickly drop the Bailey’s in before it curdles. Drink quickly.

    How to make irish car bomb cupcakes

    Don’t be upset: I can’t stand Bailey’s. An unfortunate incident has caused me to never tolerate it again. The idea of a Bailey’s buttercream was not sounding good. So I switched it around. Bailey’s ganche, and Jameson buttercream. Hide the Bailey’s yo.

    Extra special thanks needs to go out to Jen at Jen’s Favorite Cookies today. She is the mastermind behind this amazing collage and arranged all you see below. Go and say hi and check out everyone else’s recipes too which are listed at the bottom.

    How to make irish car bomb cupcakes

    Kerrygold was awesome enough to send me a St. Patrick’s party in a box, included was Clodagh’s Kitchen Diaries by Clodagh McKenna. My cupcake recipe is based very slightly off her Chocolate Birthday Cake on page 118.

    Irish Car Bomb Layer Cake is chocolate stout cake, Bailey’s Irish Cream, Bailey’s Buttercream Frosting and covered in Whiskey Caramel Sauce.

    How to make irish car bomb cupcakes

    We start the year with New Year’s…which involves a lot of drinking usually.

    Followed by vowing you won’t even drink that much again.

    Followed by not following that very well. 🙂

    We roll into February. The month of love.

    Which means if you are in a relationship maybe you are sipping champagne.

    If you are not in a relationship there may be some hard liquor drinking while shoving pizza rolls in your face and shouting what’s wrong with me.

    For the record nothing is.

    Then comes March.

    When we all pretend to be Irish.

    Well, I don’t but a lot of people do.

    For one day we really, really drink.

    How to make irish car bomb cupcakes

    Some people are crazy and think green beer is the way to go.
    Don’t.

    It’s watered down beer with food coloring in.

    April tends to not be the drinking month.

    May we have Cinco de Mayo where everyone drinks margaritas and thinks they are celebrating Mexican Independence Day.
    That’s September 16 th FYI.

    June usually is the end of school which means your kids are home…and therefore you alcohol consumption goes up. 😛

    July is, of course, the 4 th of July…which means drinking plus shooting off fireworks.
    Which means overtime for ER doctors and nurses.

    August if you live in warm climates is for drinking by the pool.

    September is celebratory drinking as the kids go back to school!

    October has Oktoberfest which technically is in September but everyone seems to celebrate it in October.

    November is Thanksgiving and starts the family is here drinking binge.

    December continues the family drinking and we add the celebratory drinking…and eating.

    So a full year of drinking!

    But let’s just focus on the one coming up next week…St. Patrick’s Day.

    I’ve made my favorite St. Patty’s Day drink, Irish Car Bomb, into a cake.

    A Irish Car Bomb Layer Cake.

    If you don’t want to make it with booze…don’t make it.

    Oh my goodness. This cupcake is really the best cupcake I’ve ever made. and I’ve made a lot of cupcakes. It’s so moist, in part due to the injection of whiskey-spiked ganache, and the Bailey’s butter cream frosting is simply out of this world. Make these for Saint Patrick’s Day–or for your birthday. Or both! The Guinness in the batter will bake off, but the alcohol is very much present in the other parts of the cupcake. If you are serving these to children you may want to omit the whiskey in the ganache and substitute regular cream for the Irish cream in the frosting. Or not.

    Prep time: 1 hour
    Total time: 2 hours
    Yield: 2 dozen

    Cupcake:
    1 cup butter
    1 cup Guinness beer
    3/4 cup unsweetened cocoa powder
    2/3 cup sour cream
    2 extra large eggs
    2 cups all purpose flour
    2 cups sugar
    1 1/2 teaspoons baking soda
    1 teaspoon salt

    Ganache:
    2/3 cup heavy cream
    8 ounces semi-sweet chocolate chips
    2 tablespoons butter, room temperature
    1 tablespoon Irish whiskey

    Frosting:
    1/2 cup butter, room temperature
    3-4 cups powdered sugar
    4 tablespoons Bailey’s Irish Cream

    1. Preheat the oven to 350 degrees and line your muffin tins with paper liners. You will need 20-24.

    2. Make the cupcakes. Melt the butter in a small saucepan. When butter is just melted, remove from heat and stir in the beer and cocoa powder. Cool to room temperature. Whisk in the sour cream and eggs until smooth.

    3. Mix flour, sugar, baking soda and salt in a large mixing bowl. Whisk in the chocolate/beer mixture until smooth, taking care not to over-beat the batter.

    4. Fill paper muffin cups 3/4 of the way full with batter. Bake for 17-20 minutes, until a toothpick inserted into the middle of the cupcake comes out clean. Cool cupcakes in the pan for 10 minutes, then remove to a wire rack to finish cooling.

    5. Meanwhile make the ganache. Heat the cream to almost simmering a small pot. Place chocolate chips in a small bowl and pour the hot cream over them. Whisk until chips have melted and the mixture is smooth. Whisk in the butter and whiskey. The ganache should be smooth and glossy. Carefully transfer the mixture to a piping bag, fitted with the long, narrow attachment.

    6. Insert the piping tip into the center of each cupcake and fill slowly with ganache until you see the top of the cupcake begin to swell a bit.

    7. Make the frosting. Beat the butter until smooth. Sift in 3 cups of the powdered sugar and add the Bailey’s. Beat until frosting is smooth and a spreadable consistency. If necessary, add up to 1 cup more of powdered sugar.

    8. Frost each cupcake sparingly, using a piping bag (or otherwise just small plops of frosting will do). These cupcakes are best eaten the same day. but will last up to one day more. Store in the refrigerator.

    Guinness mini cupcake Ingredients:
    2 cups of Guinness beer
    Moist Chocolate cake mix by Betty Crocker
    (follow instructions on box)
    oil, water, eggs

    Cream Cheese Frosting Ingredients
    10 oz cream cheese, chilled
    4 tsp. vanilla extract
    3 1/4 cups powdered sugar
    6 1/2 tbsp. unsalted butter, room temp.
    3 tbsp. Jameson Irish Whiskey
    1 tbsp. Baileys Irish Cream

    Caramel Drizzle
    Ice Cream Sundae Caramel Drizzle

    For the Cupcakes:
    1. In a small pot heat the Guinness beer.
    2. Preheat your oven to 350 degrees F. Line the cupcake (mini) tray with mini cupcake liners, and give a quick spray of baking spray.
    3. In a large mixing bowl, add your moist chocolate cake mix and beat the ingredients together. After following the directions on the cake mix box stir in the beer.
    5. Bake about 15 minutes for mini cupcakes (check with a toothpick and make sure the inside isn’t batter still). Once the toothpick comes out clean when inserted into some of the cupcakes they are done. Let them cool on a cooling rack completely before adding frosting.

    For the frosting
    1. In a mixing bowl, beat the cream cheese and butter together until fluffy. Slowly add in the sugar and beat together for about 2 minutes. Then add in your vanilla. Next mix in the Jameson, and Baileys if the frosting is too liquid you can do 1 of two things.
    – Add more sugar
    – Instead of using as frosting fill the inside of the mini cupcakes with the frosting mixture

    exhilarating tastes!

    Irish Car Bomb cupcakes

    December 5, 2009 by Articia

    • 1 cup Guinness stout
    • 1 cup (2 sticks ) unsalted butter
    • 3/4 cup cocoa powder
    • 2 cups sugar
    • 2 cups flour
    • 2 tsp baking soda
    • 3/4 cup vanilla yogurt
    • 2 large eggs

    DIRECTIONS:

    pre-heat oven to 350 degrees.

    whisk together flour and baking soda.

    pour Guinness into small saucepan and add butter. Slowly heat on stove top until butter is melted.

    once butter is melted, whisk in cocoa powder and sugar until combined.

    combine eggs and yogurt in large bowl and beat with mixer until combined.

    slowly add Guinness mixture to eggs and yogurt and beat with mixer.

    add in flour mixture and beat until well combined.

    fill cake pan or baking cups and bake until toothpick inserted into middle comes out clean.

    FROSTING:

    • 7-10 large egg whites
    • 2 cups sugar
    • Bailey’s irish cream to taste
    • 3 sticks butter (unsalted)

    DIRECTIONS:

    Place sugar and egg whites in the heat-proof bowl of an electric mixer. Set bowl over a pan of gently simmering water, and whisk until sugar has dissolved and egg whites are hot to the touch, about 3 minutes. Test by rubbing the mixture between your fingers; it should feel completely smooth.
    Transfer bowl to mixer stand (or hot pad if using hand mixer). Using the whisk attachment, beat on high speed until mixture has cooled completely and formed stiff and glossy peaks, about 10 minutes.
    Add the butter, one piece at a time, and beat until incorporated after each addition. Don’t worry if the buttercream appears curdled after all the butter has been added; it will become smooth again with continued beating. Add Bailey’s, and beat just until combined.
    Make sure the cupcakes are fully cooled before frosting as buttercream melts extremely easily!

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    Thursday, March 15, 2012

    Guiness Chocolate Cupcakes

    In honour of St. Patrick’s Day, I decided to make something a little festive this week – namely, Guiness Chocolate Cupcakes. Fair warning, however, that these are probably not suitable for children. If you’re familiar with Irish Car Bombs (an alcoholic beverage), you’ll understand why. If not, I’ll take a second here to explain. An Irish Car Bomb is a shot consisting of Bailey’s Irish Cream and Irish Whiskey that is dropped into a glass of Guiness and chugged. From what I’ve been told, it is smooth and delicious if you drink it fast enough, but can curdle if you take too long. These cupcakes are based on this particular beverage, which doesn’t quite sound delicious to me in beverage format, but let me tell you that in dessert it’s a fantastic combination.

    I was lucky enough to stumble upon this recipe while on Pinterest a few days ago, and you can find the original recipe on a fantastic blog, Brown Eyed Baker, but I’ll also be sharing it with you below so that you can experience these delightful cupcakes (I’ll be sure to mention the slight variations I used)! The Guiness in the chocolate cupcakes keeps them moist and delicious and provides only the subtlest flavour. The faint hint of Irish Whiskey in the chocolate ganache is a perfect offset to the chocolate, and the Bailey’s Butter Cream icing is buttery and smooth and outstanding. These cupcakes also got rave reviews from those who tried them, so without further adieu:

    For the cupcakes, you’ll need:
    1 cup Guiness Stout (I used Guiness Draught rather than the Stout, as Stout generally has a stronger flavour that I wasn’t sure I’d enjoy – and they didn’t have any Stout when I shopped for ingredients)
    1 cup unsalted butter, at room temperature
    3/4 cup Dutch-process cocoa powder
    2 cups all purpose flour
    2 cups granulated sugar
    1 1/2 tsp baking soda
    3/4 tsp salt
    2 eggs
    2/3 cup sour cream

    For the chocolate ganache, you’ll need:
    8 ounces bittersweet chocolate ( I used half unsweetened chocolate, and half semi-sweet chocolate rather than bittersweet)
    How to make irish car bomb cupcakes2/3 cup heavy cream
    2 tbsp butter, room temperature
    2 tsp Irish Whiskey

    For the Bailey’s Butter Cream, you’ll need:
    2 cups butter, room temperature
    5 cups icing sugar
    6 tbsp Bailey’s Irish Cream

    Preheat the oven to 350 degrees and line muffin pans with 24 baking cups. Bring the Guiness and butter to a boil in a heavy saucepan over medium heat, and add the cocoa powder. Whisk the mixture until smooth and then allow to cool slightly.

    Whisk flour, sugar, baking soda and salt together in a large bowl and then set it aside. In the bowl of a stand mixer, beat the sour cream and eggs until combined. Add the Guiness chocolate mixture to the egg mixture and beat just to combine. Reduce the speed to low and add the flour mixture, beating briefly to combine the ingredients. Using a spatula, fold the batter to ensure everything is combined. Divide the mixture evenly among the baking cups and bake the cupcakes for approximately 18-20 minutes or until a toothpick inserted into a cupcake comes out clean.

    To make the ganache, finely chop the chocolate and place it in a heat proof bowl. In a saucepan, heat the cream until it comes to a boil and allow it to simmer for about a minute. Remove the cream from the stove and pour over the chocolate. Stir the chocolate and cream until the chocolate has melted and the mixture is smooth. Add in the whiskey and butter and combine well. Let the ganache cool until thick but smooth enough to pipe.

    To make the frosting, cream together the butter and icing sugar on medium speed and then add in the Bailey’s. Whip until light and fluffy.

    Using a cupcake corer, remove the centres of the cupcakes, and fill with chocolate ganache. Follow with the buttercream icing and decorate as desired.

    And voila, delicious Irish Car Bomb Cupcakes. Be sure to subscribe to the blog and check out the Facebook and Twitter pages for updates! Happy St. Patrick’s Day!

    from PopSugar.com, originally from SmittenKitchen.com

    Ingredients

    • For the Guinness Chocolate Cupcakes
    • 1 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
    • 1 to 2 teaspoons Irish whiskey (optional)
    • Baileys Frosting
    • 3 to 4 cups confections sugar
    • 1 stick (1/2 cup or 4 ounces) unsalted butter, at room temperatue
    • 3 to 4 tablespoons Baileys (or milk, or heavy cream, or a combination thereof)
    • Special equipment: 1-inch round cookie cutter or an apple corer and a piping bag (though a plastic bag with the corner snipped off will also work)

    Details

    Servings 24
    Adapted from popsugar.com

    Preparation

    Step 1

    1. To make the stout cupcakes: Preheat oven to 350°F. Line 24 cupcake cups with liners. Bring 1 cup stout and 1 cup (2 sticks) butter to simmer in heavy large saucepan over medium heat. Add cocoa powder and whisk until mixture is smooth. Cool slightly.

    2. Whisk flour, sugar, baking soda, and 3/4 teaspoon salt in large bowl to blend. Using electric mixer, beat eggs 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.

    3. 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, rotating them once front to back if your oven bakes unevenly, about 17 minutes. Cool cupcakes on a rack completely.

    4. To make the whiskey ganache 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. (If this has not sufficiently melted the chocolate, you can return it to a double-boiler to gently melt what remains. 20 seconds in the microwave, watching carefully, will also work.)

    5. Add the butter and whiskey (if you’re using it) and stir until combined.

    6. Fill the cupcakes: Let the ganache cool until thick but still soft enough to be piped (the fridge will speed this along but you must stir it every 10 minutes). Meanwhile, 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. A slim spoon or grapefruit knife will help you get the center out.

    7. Put the ganache into a piping bag with a wide tip and fill the holes in each cupcake to the top.

    8. To make the Baileys frosting: Whip the butter in the bowl of an electric mixer, or with a hand mixer, for several minutes. You want to get it very light and fluffy. Slowly add the powdered sugar, a few tablespoons at a time. When the frosting looks thick enough to spread, drizzle in the Baileys (or milk) and whip it until combined. If this has made the frosting too thin (it shouldn’t, but just in case) beat in another spoonful or two of powdered sugar.

    9. To frost the cupcakes: Once cupcakes have cooled, spread or pipe Baileys frosting evenly across all 24 cupcakes. Garnish with green sprinkles, if desired.

    How to make irish car bomb cupcakes

    Look at me posting things early! I’ve never done a post like this before, but I’m super excited to be a part of a little blog party celebrating St. Patrick’s Day. So get ready for 11 boozy recipes full of stout beer, Bailey’s Irish Cream, and Irish whiskey. And whatever secret + miracle hangover cure you swear by. Haha, jk. Sort of.

    This Irish Car Bomb Cake is probably one of the richest chocolate cakes I’ve ever made. And just to be clear, the title is referring to the beer/cocktail/bomb shot/drink. Not like, an actual event that happened. Had to clear that one up for my fam.

    How to make irish car bomb cupcakes

    This St. Patty’s Day treat is made up of four towering layers of chocolate stout cake with Bailey’s Irish Cream frosting between the layers. I had intended to cover it with drizzly whiskey ganache, but it sort of turned out to be a whiskey ganache blob that I had to spread out with a spatula. And coerce down the sides of the cake. Still boozelicious . Uh, sorry.

    But I’m not sorry about all of the chocolate going on here. Who needs green stuff on St. Patrick’s Day, right? Honestly, I wish I could have worked some green in here somewhere, but when it comes to food coloring, I somehow get it all over the place. Probably because I’m actually 12 years old on the inside. I am thinking of making a green beer recipe I saw at work, though. So look out for that on the IG. 😉

    How to make irish car bomb cupcakes

    After the ganache on this cake had set, it was a little more solid than I was expecting. I may or may not have eaten a lot of it right off the top of the cake. In case you’d like your ganache to be a little more fluid, which is what I would recommend, the recipe below has been adjusted for that. Either way, you can’t go wrong!

    This cake uses about one bottle of Guinness, and since I’m not really a beer-drinker and there are five more bottles in my fridge, you’re probably going to see many more chocolate stout recipes on bethcakes. It’s only logical, right? Even as someone who doesn’t like dark beers, the combination of stout and chocolate cake is incredible. It has more of a bittersweet flavor, which pairs magically with the Bailey’s frosting. Adding Bailey’s to warm drinks on winter nights is great and all–but whoever first added it to butter and powdered sugar–I love that guy.

    How to make irish car bomb cupcakes

    Check out the rest of the amazing St. Patrick’s Day recipes from these awesome bloggers!

    Guinness Stout Chocolate Brownies, Jameson Ganache and Baileys Buttercream frosting are what these Irish Car Bomb Brownies are made of! Decadently sweet, these brownies will satisfy any sweet tooth, even those who aren’t lucky enough to be Irish!

    **Disclaimer- This title is in no way meant to be offensive. It is in no relation to the car bombings in Ireland in 1972 and has everything to do with the American beer cocktail, created by Charles Burke Cronin Oat . The Irish Car Bomb features a shot Baileys Irish Cream and Jameson Irish Whiskey being dropped into a pint of Guinness stout, causing a mini explosion.**

    How to make irish car bomb cupcakes

    It’s about to get real St. Patrick’s Day up in here. My little Irish heart loves this holiday and all the food, festivities and ahem drinking shenanigans involved.

    I’m an Irish girl through and through. My maiden name is Gaelic and use to include a “Mc” in the beginning of it but when they got off the boat, the “Mc” was left off.

    My first name, Megan, is Welsh but the spelling of Meghan is Irish…go figure!

    I have red hair, pale skin and blue eyes. I hated my red hair when I was younger, as I would get teased about it because it was so different from all the other blonde and brunettes in school. Now as a thirty something year old, I love and appreciate my hair color and have zero plans to dye it.

    My poor children inherited 2/3 of my Irish traits; pale skin and blue eyes. While I’m proud they’re Irish, I wish they would have gotten their father’s skin complexion. Lifetime stock of sunscreen in this household!

    We also named our son, Aiden. (Yes, we spelled it was an “e”) I knew from high school that if I ever had a son, his name would be Aiden and if my husband didn’t like it, it would have been a deal breaker. LOL! I named our son and he named our daughter, fair enough deal.

    Aiden is Gaelic, meaning Little Fire and our little boy was born with a touch of red hair that has since disappeared.

    How to make irish car bomb cupcakes

    Anyways, enough about my Irish family, let’s talk about chocolate brownies, more specifically this Irish Car Bomb Brownie recipe.

    These brownies are the bomb, literally! For years, I’ve been making Brown Eyed Baker’s Irish Car Bomb Cupcakes but it was time for my own version of this chocolate boozy triple threat!

    How to make irish car bomb cupcakes

    ingredients- what you need for Irish Car bomb cake

    • all-purpose flour
    • granulated sugar
    • unsweetened cocoa
    • packed brown sugar
    • baking powder
    • salt
    • bittersweet chocolate chunks
    • butter
    • vanilla extract
    • Guinness
    • 2 large eggs

    for Jameson Whiskey Ganache Layer

    • semi sweet chocolate chips
    • salted butter
    • Jameson whiskey
    • powdered sugar

    for Bailey’s Irish Cream frosting

    • unsalted butter, at room temperature
    • powdered sugar
    • Baileys Irish Cream
    • vanilla extract

    Step by step instructions

    Guinness Brownie Layer

    1. Preheat oven to 350 degrees and coat a 9×9 pan with cooking spray and line with parchment paper for easy removal.
    2. Combine flour, granulated sugar, cocoa powder, brown sugar, salt and baking powder in a large bowl.
    3. Place 1/2 cup chocolate into a heat proof bowl and microwave until melted. Whisk in butter, vanilla and Guinness. Add eggs, one at a time and whisk until combined.
    4. Add in dry ingredients and mix until just combined.
    5. Fold in remaining 1/2 cup chocolate chunks.
    6. Pour batter into prepared pan and bake for 20-22 minutes or until a toothpick inserted comes out clean.
    7. Place pan on a wire rack to cool completely.

    Jameson Ganache Layer

    1. Once the brownies have cooled start by placing your chocolate into a medium size bowl and microwave until melted.
    2. Whisk in butter, whiskey and powdered sugar.
    3. Let set for a minute and then spread evenly over brownies. Allow to set up, about 5 minutes.

    Baileys Buttercream Frosting Layer

    1. In the bowl of your stand mixer fitted with the whisk attachment or into a large bowl, add in your softened butter and whip, scraping down the sides every minute, for 5 minutes.
    2. Using 1/2 cup at a time, add in your powdered sugar.
    3. Once all the powdered sugar has been incorporated add in your Baileys and vanilla extract.
    4. If the frosting is not to your desired consistency and you’d like it thinner, gradually add in a teaspoon of milk until you’ve reach your desired consistency
    5. Spread frosting on top of the ganache layer and cut into 12 equal squares.

    How to make irish car bomb cupcakes

    Stout Brownies from a box mix

    I understand not everyone has time to make homemade brownies, so I tested this recipe with a boxed brownie mix.

    To make stout brownies from a brownie mix, simply replace equal parts of water (called for on the box) with GUINNESS.

    When making these Guinness brownies, I recommend using Ghirardelli mix.

    If you have the time, I highly recommend making the brownies from scratch.

    LOWER EAST SIDE — It wasn’t long after Prohibition Bakery, “a boozy cupcakery,” opened last August on Clinton Street that the name of its star cupcake, the “Irish Car-Bomb,” started raising some eyebrows.

    The bakery bases all its recipes on alcoholic cocktails like the Irish Car-Bomb — a shot of Irish whiskey mixed with Irish cream liqueur dropped into a pint of Guinness.

    But the name also refers to a bloody period of violence between the Protestants and Catholics in Northern Ireland, often called “the Troubles.”

    After a long and scathing email from a woman in Nebraska, the Prohibition Bakery owners Leslie Feinberg and Brooke Siem decided to alter the cupcake name in September, dropping the national reference, but keeping the “Car-Bomb.”

    “We had already been discussing changing the name,” said Feinberg, a former bartender who lived in Northern Ireland for 12 months.

    Other customers and friends also commented on the name.

    “I actually had a friend’s British fiance tell me it was offensive,” Feinberg said.

    As St. Patrick’s Day approached, the Prohibition Bakery had received dozens of orders for the cupcake, a taste explosion with its Guinness chocolate cake, whiskey chocolate ganache center and Bailey’s Irish cream buttercream frosting.

    Prohibition Bakery isn’t the only store to get in hot water over the “Irish Car-Bomb” cupcake name. Kerwin’s Cakes and Café in Oneida, N.Y. had to change the name of its cupcake twice, according to a recent article on Syracuse.com.

    Like Prohibition Bakery, Kerwin’s Cakes first went with “Irish Car-Bomb” before complaint letters and email began arriving, the website reported.

    The store then changed the cupcake’s name to “Drunken Irish” before getting another complaint letter from lawyers representing Destiny USA, the mall where Kerwin’s Cakes is based, according to Syracuse.com.

    The store finally settled on “Lucky Leprechaun” for its cupcake name, the site reported.

    These Easy Irish Car Bomb Cupcakes are inspired by the Irish Car Bomb Cocktail. You will start with a box cake mix and turn it into unbelievably delicious spiked cupcakes. The combination of Irish Whiskey, Irish Cream, and Guinness Beer makes these cupcakes a special treat your friends and family will be delighted with!

    How to make irish car bomb cupcakes

    I am thrilled to share with you this recipe for Easy Irish Car Bomb Cupcakes. They are not just any cupcakes! They are infused with Guinness Beer, Irish Whiskey, and my favorite, Bailey’s Irish Cream! Whoa, Nelly, these are good!

    This post contains affiliate links. For more information, see my disclosure here.

    What is an Irish Car Bomb?

    An Irish Car Bomb is a cocktail prepared by serving a pint of stout Guinness Beer and dropping in a shot glass layered with Bailey’s Irish Cream and Irish Whiskey. Needless to say, it packs a punch! I certainly will not be drinking one of these, but I will be having some of these cupcakes deliciously inspired by the Irish Car Bomb.

    How to make irish car bomb cupcakes

    If you’re intrigued, make sure to also try my Instant Pot Irish Car Bomb Chocoflan. It is amazing! But for now, back to these ridiculously yummy cupcakes.

    Why Use a Box Cake Mix?

    Why not? I mean, even bakeries use box cake mixes. Did you know that? Yes, they do, they just spruce them up a bit to make them fancier. With 5 kids, and sometimes 10 of us in the house at once, things need to be easy! I love easy. Heads up, we will also be using a premade frosting! Oh, the travesty!! Trust me, these end up like gourmet cupcakes when all is said and done.

    How to make irish car bomb cupcakes

    For this recipe, you will start with a box cake mix and add Guinness Beer to it instead of the water. If you haven’t had a chocolate cake made with Guinness Beer before, you have no idea what you’re missing! There is absolutely no beer taste in the cake. On the contrary, the chocolate flavor is enhanced and there is all kinds of fluffiness going on!

    Shopping List

    Here is a list of the kitchen prep tools, utensils, and appliances I used to make this recipe.

    Appliances & Cookware

    These are the appliances and cookware that I used to make this recipe:

    Prep Tools & Utensils

    Here are the prep tools and utensils that you’ll need:

    Serving Platters & Dishes

    This is what I used to serve this recipe:

    What Kind of Frosting Should I Use?

    As for the frosting, as I mentioned above, I use a tub of pre-made frosting. For the inside of the cupcake, you will need chocolate frosting. You will be spiking it with whiskey! The cupcake is topped with Buttercream Bailey’s frosting. If you want to make your own buttercream icing you can absolutely do that.

    How to make irish car bomb cupcakes

    For this recipe, I bought a tub of Pillsbury Buttercream frosting and mixed it with the Bailey’s. At my store, I did not find any other brand of pre-made buttercream frosting. The Pillsbury one was the only one, and it was delicious.

    These Irish Car Bomb Cupcakes make a perfect treat for St. Patrick’s Day! But let’s be honest, they’re so good, you’ll want to make them year-round!

    How to make irish car bomb cupcakes

    You are going to be so impressed with these semi-homemade Irish Car Bomb Cupcakes! I would love to hear about it in the comments when you try them!

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