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



Maple Pancake Cupcake with Maple Frosting and Candied Bacon

Maple Bacon Pancake

Woa….Just typing out that title made me drool a little bit. So I felt just a little bit bad about not saving any of that bred for my coworkers, and wanted to keep that bacon love going a little bit. So why not go with a breakfast cupcake? Its a good compromise. I hope its loved, but as I write this post, my boyfriend is mowing down on one of those bad boys, and this is the happiest I have seen him react to a creation.

Maple Pancake Cupcake with Maple Frosting and Candied Bacon

Yields 2 dozen cupcakes


Maple Pancake Cupcake

  • 2 1/2 cups of flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1/2 cup of light brown sugar
  • 2 eggs
  • 1 1/4 cup maple syrup
  • 2 teaspoons vanilla extract
  • 1/2 cup buttermilk

Maple Butter Cream Frosting

  • 1 cup unsalted butter, softened
  • 1/2 cup heavy whipping cream
  • 2/3 cup maple sugar
  • 1 teaspoon vanilla extract
  • 3/4 cup maple syrup
  • 1 cup confectioners sugar

Candied Bacon

  • 6-10 slices bacon, sliced
  • 1/2 cup light brown sugar
  • 2 tablespoons maple sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg


Maple Pancake Cupcake

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

1.  Sift together flour, baking powder, baking soda, and salt

2. In a stand mixer with a paddle attachment, or with your hand mixer, beat together the butter and light brown sugar until combined

  • add eggs, one at a time scraping down the bowl after each addition
  • add maple syrup
  • add vanilla extract

3. Add the flour mixture and buttermilk to the butter mixture in 3 additions, beginning and ending with the flour

4. Divide batter evenly amount the cupcake trays and bake for 20 minutes, or until a toothpick comes out clean

Maple Butter Cream Frosting

1. Place the stand mixing bowl and whisk attachment in the freezer for 15 minutes

  • On high speed, beat the heavy whipping cream until stiff peaks form
  • set aside

2. In the stand mixer with a paddle attachment, combine the butter and maple sugar

  • add the maple syrup
  • add the vanilla extract

3. On low speed, add in the whipped cream

4. Add the confectioner’s sugar to the mixture and beat on low speed until combined

5. Chill frosting for at least 30 minutes before piping onto cupcakes

Candied Bacon

Preheat oven to 400°F and line a baking sheet with foil

1. Slice bacon to what ever size you would like to put on your cupcake, I did large pieces, but you could also chop it up smaller and use it like sprinkles on the cupcakes

2. In a medium sized bowl, combine the light brown sugar, maple sugar, cinnamon and nutmeg

3. Coat the sliced bacon with the sugar mixture and bake in oven for 8-10 minutes

4. Take bacon out of oven and sprinkle the remaining sugar over the bacon and return tray to oven for 8-10 minutes, or until you see the sugar start to caramelize

5. To assemble, wait until the cupcake is completely cool and the frosting has been chilled before piping the frosting onto the cupcakes.  Wait until the bacon is completely cool before placing on top as well