Irish Car Bomb Cupcakes

Irish Car Bomb Cupcakes
makes 24 cupcakes


1 Cup Guinness Stout
1 Cup Unsalted Butter, at room temp
3/4 Cup Cocoa Powder
2 Cups All-Purpose Flour
2 Cups Granulated Sugar
1 1/2 tsp Baking Soda
3/4 tsp Salt
2 Eggs
2/3 Cup Sour Cream

Whiskey Ganache Filling
8 oz Bittersweet Chocolate
2/3 Cup Heavy Cream
2 Tbsp Butter, at room temp
2 tsp Jameson Irish Whiskey OR 4 tsp Irish Cream/Bourbon Cream

Baileys Frosting
2 Cups Unsalted Butter, at room temp
5 Cups Powdered Sugar
6 Tbsp Baileys Irish Cream


1. Preheat Oven to 350 F.
2. Line 24 cupcake cups in cupcake pans with cupcake liners.
3. Bring Guinness and Butter to a simmer in a heavy, medium saucepan over medium heat.
4. Add the Cocoa Powder and whisk until the mixture is smooth.
5. Let cool slightly.
6. In a separate large bowl, whisk together the Flour, Sugar, Baking Soda, and Salt.
7. Using an electric mixer, beat the Eggs and Sour Cream together on medium speed until combined.
8. Add the Guinness-Chocolate mixture to the Egg mixture and beat just to combine.
9. Reduce the mixer speed to low, add the Flour mixture, and beat briefly.
10. Using a rubber spatula, fold the batter until completely combined.
11. Divide the batter evenly among the cupcake liners in the cupcake pans.
12. Bake until a thin knife inserted into the center comes out clean. (About 17 minutes)
13. Cool the cupcakes in the pan on a rack.

Whiskey Ganache
1. Finely chop the Chocolate and transfer it to a heatproof bowl.
2. Heat the Cream in a pan until simmering and then pour it over the Chocolate.
3. Let it sit for 1 minute.
4. Using a rubber spatula, stir it from the center outward until smooth.
5. Add the Butter and Whiskey and stir until combined.
6. Let the Ganache cool until thick but soft enough to be piped.

Filling the Cupcakes
1. Using a 1" round cookie cutter (or anything 1" wide an metal) cut the centers out of the cooled cupcakes, going about 2/3 of the way down.
2. Transfer the Ganache to a piping bag with a wide tip.
3. Fill the holes in each cupcake to the top with Ganache.

Baileys Frosting
1. Using the whisk attachment of a stand mixer, whip the Butter on medium-high speed for 5 minutes, scraping the sides of the bowl occasionally.
2. Reduce mixer speed to medium-low and gradually add the Powdered Sugar until all of it is incorporated.
3. Add the Baileys.
4. Increase mixer speed to medium-high and whip for another 2-3 minutes until it is light and fluffy.
5. Using a decorating tip of your choice, or an offset spatula, frost the cupcakes and decorate with sprinkles, if desired.

Store in an airtight container.

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