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.
MORE DRINK INSPIRED CUPCAKE RECIPES
Irish Car Bomb Cupcakes
Equipment
- 12 cupcake liners
Ingredients
- 1 and ¼ cups all-purpose flour
- 2 tablespoons cocoa powder, sifted to get rid of any clumps
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- ½ cup vegetable oil
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ¼ cup semi-sweet chocolate, 2 ounces, chopped or chocolate chips, melted
- ½ cup Guinness beer
- ½ cup sour cream
Guinness Chocolate Ganache:
- ½ cup semi-sweet chocolate, 4 ounces, chopped or chocolate chips
- 2 tablespoons Guinness beer
Bailey's & Irish Whisky Buttercream:
- 12 tablespoons unsalted butter, 1 and ½ sticks, softened to room temperature
- 3 and ½ cups powdered sugar
- 3 tablespoons Bailey's Irish cream liqueur, 1 shot
- 1 and ½ tablespoons Irish whisky, half a shot
- ⅛ teaspoon salt
Instructions
- 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, whisk the flour, sifted cocoa powder, baking powder, baking soda, and salt.
- In a large bowl, whisk the vegetable oil, sugar, eggs, vanilla extract, melted chocolate, Guinness beer, and sour cream until smooth. Whisk in the dry ingredients until the batter is smooth with no pockets of flour remaining.
- Divide the batter evenly between the cupcake liners. Each one should be filled about ⅔ of the way up.
- Bake in the preheated oven for 15-17 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cupcakes cool slightly in the pan before removing, then cool completely before adding the Guinness chocolate ganache.
Guinness Chocolate Ganache:
- Melt the chocolate in the microwave or over a double boiler. Stir in the Guinness beer and continue to heat or microwave, whisking occasionally, until the ganache is smooth.
- Take the cooled cupcakes and dip the tops into the chocolate ganache. Then set aside so the ganache can set before frosting the cupcakes.
Bailey's & Irish Whisky Buttercream:
- Add the softened butter to a large bowl and use an electric mixer to beat until creamy and smooth. Add the powdered sugar, Bailey's Irish cream liqueur, Irish whisky, and salt. 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. Frost the cupcakes and add any sprinkles, if desired, before the frosting sets.
Teresa
I will definitely be making these cupcakes. I haven't made all of your recipes yet, but the ones I have made were delicious.