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Irish Car Bomb Cupcakes

Irish Car Bomb Cupcakes

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!
5 from 4 votes
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Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 45 minutes
Servings: 12 cupcakes

Equipment

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
  • 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.

Notes

Once frosted, these cupcakes taste best within 1-2 days. Store leftovers in an airtight container at room temperature for 3 days, or in the fridge for 1 week. 
 

Nutrition

Serving: 1frosted cupcake | Calories: 553kcal | Carbohydrates: 71g | Protein: 4g | Fat: 28g | Saturated Fat: 13g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 68mg | Sodium: 198mg | Potassium: 118mg | Fiber: 2g | Sugar: 57g | Vitamin A: 461IU | Vitamin C: 1mg | Calcium: 48mg | Iron: 2mg