Car Bomb Cupcakes


Named after the [inflammatory] drink, the Irish Car Bomb. The drink consists of a shot of Jameson Irish Whiskey and Bailey’s Irish Creme dropped (yes, the shot glass is literally DROPPED) into a half-pint of Guinness. This is one of the very last drinks I had on Spanish soil, and one of the first drinks I legally enjoyed in the U.S. Believe the rumors- it really DOES taste like grown-up chocolate milk, but better. :)

filled and waiting for frosting

I adapted this from Annie’s recipe, who adapted it from Smitten Kitchen. I did use Bailey’s in the ganache, but would love to do half whiskey and half Irish creme in the frosting and ganache both.

*Update: I did another half-batch with whiskey in the original ganache recipe, and it’s TOO rich for us. N and I both prefer the below ganache recipe, with Bailey’s.*

Irish Car Bomb Cupcakes
Yield: 12 cupcakes

For the Guinness chocolate cupcakes:
2/3 cup stout (Guinness)
8 tbsp. unsalted butter
1/2 cup unsweetened cocoa powder
1 cup all-purpose flour (I used 1/2 white and 1/2 wheat)
1 cup sugar
1 tsp. baking soda
1/4 tsp. salt
1 large egg
1/3 cup sour cream or plain yogurt (I used yogurt)

For the Bailey’s ganache filling:
4 oz. bittersweet chocolate, finely chopped
1/2 cup heavy cream
1 tbsp. butter, at room temperature
2 tsp. Bailey’s Irish cream
1/2 c. powdered sugar

For the Bailey’s buttercream frosting:
4 tbsp. unsalted butter, at room temperature
~2 cups confectioners’ sugar, sifted
4 tbsp. Bailey’s Irish cream

To make the cupcakes, preheat the oven to 350° F. Line two cupcake pans with paper liners. Combine the beer and butter in a pan over medium heat. Add the cocoa powder and whisk until smooth. Remove from the heat and allow to cool 5-10 minutes.

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 to combine. Mix in the dry ingredients on low speed just until incorporated. Divide the batter evenly between the cupcake liners. 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 out of pan to cool completely.

To make the ganache filling, place the chocolate in a glass bowl. Heat the cream in a small saucepan until simmering, then pour it over the chocolate; whisk until smooth. The butter ought to be completed melted…. keep stirring! Add the butter and Bailey’s, and then the confectioner’s sugar, and stir until combined. Set aside to let the ganache cool until it is thick enough to be piped. (I used the freezer to speed the cooling process, but be sure to stir every 5 minutes or so to ensure even cooling.)


Meanwhile, cut out a portion from the center of the cupcake. I used a small paring knife  and small melon-shaped 1/4 tsp. spoon to scoop out some middle, while ensuring cupcake remains on the bottom of the hole. Once the ganache has reached the correct consistency, transfer it to a piping bag, and fill 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. Eat and be amazed.


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