Go Back
–+ servings
Irish Car Bomb Cupcakes

Irresistible Irish Car Bomb Cupcakes for Festive Fun

Indulge in these Irish Car Bomb Cupcakes, a delicious combination of chocolate Guinness cupcakes, Irish whiskey ganache, and Baileys frosting.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 19 minutes
Cooling Time 30 minutes
Total Time 1 hour 19 minutes
Servings: 12 cupcakes
Course: Desserts
Cuisine: Irish
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcakes
  • 1 cup Guinness stout Can substitute with freshly brewed coffee for non-alcoholic option.
  • 1 cup Unsalted butter Use only unsalted for precise control over salt levels.
  • 3/4 cup Cocoa powder Use natural cocoa powder for best results.
  • 1 cup Dark chocolate chips Can replace with semi-sweet chocolate chips if desired.
  • 1 1/2 cups All-purpose flour No substitutes recommended for this recipe.
  • 1 cup Granulated sugar Ensure it fully dissolves into the batter.
  • 1 teaspoon Baking soda Check age for effectiveness.
  • 1/2 teaspoon Salt Check age for effectiveness.
  • 1 large Egg Use at room temperature for smoother incorporation.
  • 1/2 cup Plain Greek yogurt Can substitute with sour cream if needed.
  • 1 teaspoon Vanilla extract Use pure vanilla extract for better quality.
For the Ganache
  • 1 cup Bittersweet chocolate chips Richness and decadence in the filling.
  • 1/2 cup Heavy cream Heat to a simmer, do not boil.
  • 2 tablespoons Unsalted butter Use room temperature butter for easier blending.
  • 2 tablespoons Irish whiskey Can omit for non-alcoholic version.
For the Frosting
  • 2 cups Powdered sugar Ensure it is sifted for a smooth consistency.
  • 1/4 cup Baileys Irish Cream Adjustable depending on taste preference.

Equipment

  • Cupcake Pan
  • Mixing bowls
  • Saucepan
  • Whisk
  • piping bag

Method
 

Cupcake Preparation
  1. Preheat your oven to 350°F (175°C) and line a standard cupcake pan with cupcake liners.
  2. In a medium saucepan, melt the unsalted butter with Guinness over medium heat until fully combined. Remove from heat and whisk in cocoa powder and dark chocolate chips until smooth.
  3. In a large mixing bowl, whisk together all-purpose flour, granulated sugar, baking soda, and salt.
  4. In another bowl, combine egg, Greek yogurt, and vanilla extract. Incorporate the cooled Guinness mixture and mix until just combined.
  5. Spoon the batter into the cupcake liners, filling each about two-thirds full. Bake for 17-19 minutes or until a toothpick comes out clean. Transfer to a wire rack to cool completely.
Ganache Filling
  1. Heat heavy cream in a small saucepan over low heat until it simmers. Pour over bittersweet chocolate chips and let sit for 2-3 minutes. Stir in unsalted butter and Irish whiskey until smooth. Allow them to cool slightly until thickened.
  2. Once cooled, cut out a small circle from the center of each cupcake and fill with ganache.
Frosting and Final Touches
  1. Beat room temperature unsalted butter until creamy. Gradually add sifted powdered sugar and mix on low speed until incorporated. Mix in Baileys Irish Cream until fluffy and smooth.
  2. Frost each cupcake generously with the Baileys frosting.

Nutrition

Serving: 1cupcakeCalories: 350kcalCarbohydrates: 45gProtein: 5gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 40mgSodium: 180mgPotassium: 150mgFiber: 1gSugar: 30gVitamin A: 500IUCalcium: 30mgIron: 1.5mg

Notes

Store cupcakes in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. Can freeze for up to 3 months.

Tried this recipe?

Let us know how it was!