Chocolate Irish Car Bomb Cupcakes

So Happy St Patty’s day everybody! I have never really been one for holidays, and always felt a little off celebrating St Patty’s day. But growing up in a town only 30 minutes south of Boston, it was kind of forced upon everyone, even the little Chinese-Indian girl. Thankfully, throughout high school I was kind of a nerd and was able to play in the St Patty’s Day Parade every year. t was an unfortunately long parade, however, I was lucky and only had a piccolo to carry, imagine being a tuba or percussionist?  Then University rolled around and I actually didn’t really want to celebrate. And now, I still don’t celebrate it, but I like to bake, so why not?

So I decided to bring in Irish Car Bomb Cupcakes for my coworkers, and found an amazing recipe on Smitten Kitchen. You can omit the alcohol from this recipe, but where is the fun in that?!? Most of it bakes out in the cupcake anyways, but it is still potent in the butter cream and in the ganache, so I would not recommend serving this to children.

Chocolate Irish Car Bomb Cupcakes

Yields about 2 dozen cupcakes


Chocolate Guinness Cupcake

  • 1 cup Guinness
  • 16 table spoons unsalted butter, softened
  • 3/4 cup cocoa powder
  • 2 cup all purpose flour
  • 2 cups granulated sugar
  • 1 1/2 teaspoon baking soda
  • 3/4 teaspoon salt
  • 2 eggs
  • 2/3 cup sour cream

Irish Whisky Ganach

  • 8 oz bittersweet chocolate, chopped
  • 2/3 cup heavy cream
  • 2 tablespoons butter
  • 2 tablespoons Irish whisky

Bailey’s Butter Cream

  • 12 Tablespoons unsalted butter, softened
  • 5-6 cups confectioner’s sugar
  • 3/4 cup Bailey’s


Chocolate Guinness Cupcakes

Preheat oven to 350°F and line 2 cupcake trays with cupcake liners

1. Simmer Guinness and butter in a heavy bottomed sauce pan over medium heat

  • Stir in cocoa powder and whisk until smooth
  • set aside to cool, slightly

2. Mix together the sifted flour, sugar, baking soda, and salt

3. In a bowl  for your stand mixture fitted with a paddle attachment, or with a hand mixer, beat the eggs and sour cream to combine

  • add the chocolate stout mixture and beat to just combine
  • fold in flour mixture with a rubber spatula

4. Distribute batter evenly into the cupcake trays, filling each about 2/3 of the way

5, Bake for 17 minutes, or to when a toothpick comes out evenly

  • Allow to cool on a wire rack before coring, filling, or frosting

Irish Whisky Ganache

1. Place the chocolate in a medium sized heat proof bowl

2. Bring the cream to a simmer in a heavy bottomed sauce pan over medium heat

  • Pour over chocolate and let the mixture stand for a minute before continuing

3. Whisk chocolate and cream until combined, placing over a pot of boiling water if the chocolate does not fully melt

  • Whisk in butter and whisky until smooth

4. Allow to cool before filling the cupcakes with the ganache, stirring occasionally

Bailey’s Butter Cream Frosting

1. Beat butter with a  paddle attachment until smooth, about 3 minutes

2. Gradually beat in half of the confectioner’s sugar to the mixture

  • beat in the Bailey’s and whip to combine
  • Gradually beat in the remaining confectioner’s sugar until mixture looks thick enough to frost cupcakes with


1. Core cupcakes using a pairing knife or coring tool

2. Fill each cupcake with ganache using a pastry bag or sandwich bag

3. Frost cupcakes however you find appetizing



One thought on “Chocolate Irish Car Bomb Cupcakes

  1. Pingback: Coconut Cream Pie | Delightful.Delicious.Delectable

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