St. Patrick’s Day, green beer, and irish car bomb cupcakes. The Irish really know how to celebrate a holiday don’t they? When I got asked to make some cupcakes I knew I had to make some Irish Car Bomb cupcakes (and of course some alcohol-free cupcakes for the kiddos). My brother happens to be a fan of the Irish Car Bomb shot, and this cupcake utilizes all the different parts of the shot. I originally came across the recipe at Brown Eyed Baker and used it to make a cake for my brother’s birthday months ago. This time I actually used it for cupcakes and was still pleased with how they came out. You fill a rich chocolate Guinness cupcake with a whiskey ganache filling and top it with some Bailey’s buttercream frosting. I don’t even really like the actual shot, but boy are these cupcakes good.
Guinness Cupcakes (~24 cupcakes)
- 1 cup Guinness stout
- 1 cup unsalted butter, room temp
- ¾ cup cocoa powder
- 2 cups flour
- 2 cups sugar
- 1½ tsp. baking soda
- ¾ tsp. salt
- 2 eggs
- 2/3 cup sour cream
Preheat oven to 350*. Line cupcake cups with liners. Bring the Guinness and butter to a simmer in a heavy, medium saucepan over medium heat. Add the cocoa powder and whisk until the mixture is smooth. Cool slightly. Whisk the flour, sugar, baking soda and salt in a large bowl to combine. Using a mixer, beat the eggs and sour cream on medium until combined. Add the Guinness mixture to the egg mixture and beat just to combine. Reduce the speed to low, add the flour mixture and beat until combined. Divide the batter among the cupcake liners. Bake ~17 minutes.
Whiskey Ganache Filling
- 8 oz. bittersweet chocolate
- 2/3 cup heavy cream
- 2 Tbsp. butter, room temp
- 2 tsp. whiskey
Finely chop the chocolate and transfer it to a heatproof bowl. Heat the cream until simmering and pour it over the chocolate. Let it sit for one minute and then, using a rubber spatula, stir it from the center outward until smooth. Add the butter and whiskey and stir until combined. Let the ganache cool until thick but still soft enough to be piped. I usually ended up sticking it in the fridge for a few minutes at a time until it reaches the right consistency.
Bailey’s Buttercream Frosting
You can use whatever buttercream recipe you usually use, just add Bailey’s in place of milk or whatever you use to thin the frosting. I used about 4 Tbsp. of Bailey’s for frosting that covered 2 dozen cupcakes.
I decided to make make some shamrocks out of gumpaste to top off the cupcakes, just to add a festive touch. I had to make some vanilla and chocolate cupcakes for the kids, and so I made the vanilla cupcakes green. Just like making green beer right?