Irish Car Bomb Cupcakes

I realize sharing this recipe before St. Patrick’s Day probably would have been beneficial but I also realize this recipe and others very similar have been popping up all over the internet in the recent weeks so if you really wanted to make these, you would be making them whether I made this post or not. Additionally, these cakes make a delicious treat any time of the year so I urge you to make them whenever you’re feeling the need for a little Irish in ya!

Irish Car Bomb Cupcakes
*ever-so-slightly adapted from Annie’s Eats (really only to add more booze ;))

Cupcake Ingredients:
1 cup stout beer (Guiness or other)
2 sticks 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

Filling Ingredients:
8 oz. bittersweet chocolate, finely chopped
2/3 cup heavy cream
2 tbsp. butter, room temp
2 tsp. Bailey’s Irish Cream (any Irish Cream will do, you don’t have to pay for the Bailey’s name)
1 tsp. Jameson Irish Whiskey (any Irish Whiskey will do; Feckin, Tullamore Dew, etc.)

Frosting Ingredients:
1 & 1/2 sticks unsalted butter, room temp
3-4 cups sifted powdered sugar
4-8 tbsp. Bailey’s Irish Cream
2 tbsp. Jameson Irish Whiskey


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, beat eggs and sour cream to blend. Add the stout-butter mixture and beat until just combined. Mix in the dry ingredients on low speed until just incorporated. Divide the batter evenly between the cupcake liners, filling them about 3/4 full. Bake for about 17 minutes, or until toothpick inserted in center comes out clean. 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. Add the butter, Bailey’s, and Jameson and stir until combined.

Set aside to let cool until it is thick enough to be piped. Meanwhile, cut out a portion from the center of the cupcake. If you have one, use one of these fancy cupcake corers, I just use a small knife. 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 and Jameson until smooth. Add more if necessary until the frosting has reached a good consistency for piping or spreading. Frost and decorate as desired.

These cupcakes are so awesome. The chocolate cake is moist and dense, sweet but not overly sweet due to the beer. The ganache filling is super tasty, though I continually have to force myself to add more filling to my cupcakes. I have this irrational fear of putting too much filling in my cakes. Too much filling?! Who would ever complain about too much filling?! The frosting is buttery and sweet, the perfect topper for this decadent cake. Next time I make these (oh yeah, there will definitely be a next time) I might plop a little espresso bean on top. I think it would pair well with the flavors and give it an extra little zing. Mostly due to lack of time, I didn’t really have a chance to do much with the decorating of these. I’m all about simplicity but these definitely could have used a lil’ sumptin’ sumptin’.

In case I haven’t mentioned it (I’ve totally mentioned it), we’re having awesome, beautiful, summery, sunshiny weather here in Wisco. It’s been in the 70s & 80s for days now. It fel SO strange baking St. Patty’s Day treats with the heat off, windows open, wearing shorts and a tank in my too hot kitchen. It was so nice out the day that I baked, that I even took my cupcake for a little field trip outside.

The grass may not be green, but it’s not covered in a blanket of snow either!

And just for proof of our St. Patty’s Day heat wave…

I know St. Patty’s Day treats aren’t used to this warm weather so I decided to put it out of it’s heat-induced misery…


Are you Irish?
I am. Through and through. I’ve also got a little English and German ancestry but I’m Irish for the most part. My given name is Patricia so St. Patrick’s Day is the one day a year I don’t mind being called Patty. 🙂

How did you celebrate St. Patrick’s Day?
I had to work a mid-day shift so I went in at noon and got out just after 7. It was BUSY. With so many St. Pat’s festivities in town combined with the awesome weather, people were out and about and ready to drink stout. Ha! See what I did there?! I ran my Irish butt off all day at work, came home to a cool shower, and then headed out with friends for pints of Guiness and minty chocolate shots. We were home by midnight in order to get a good night of sleep to enjoy a beautiful Sunday at home. As soon as I log off here, I’ll be spending the rest of my day outside!

4 thoughts on “Irish Car Bomb Cupcakes

  1. […] breakfast, and then changed into my gardening clothes. You know what felt even more strange than baking St. Patty’s Day treats when it was 80 degrees outside? Doing yard work the day after St. Patty’s Day. I wish I could stop talking about this warm […]


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