Print

Irish Car Bomb Cupcakes Recipe: Easy Baileys Frosting & Ganache

Irish Car Bomb Cupcakes - featured image
Print Recipe

Moist Guinness chocolate cupcakes filled with silky Irish whiskey ganache and topped with creamy Baileys buttercream frosting. These decadent treats are perfect for St. Patrick’s Day, celebrations, or whenever you crave a grown-up chocolate dessert.

Ingredients

Scale
  • 1 cup (240 ml) Guinness stout (or any dry Irish stout)
  • 1/2 cup (113 g) unsalted butter, softened
  • 3/4 cup (150 g) granulated sugar
  • 1/2 cup (100 g) packed light brown sugar
  • 2 large eggs, room temperature
  • 2/3 cup (160 ml) sour cream (full-fat works best)
  • 1 3/4 cups (220 g) all-purpose flour
  • 3/4 cup (65 g) unsweetened cocoa powder (Dutch-processed)
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 4 oz (115 g) bittersweet chocolate, chopped
  • 1/3 cup (80 ml) heavy cream
  • 2 tbsp (30 ml) Irish whiskey
  • 1 tbsp (14 g) unsalted butter
  • Pinch of salt (for ganache)
  • 1 cup (227 g) unsalted butter, softened (for frosting)
  • 3 cups (360 g) powdered sugar, sifted
  • 3–4 tbsp (45–60 ml) Baileys Irish Cream
  • 1 tsp pure vanilla extract
  • Pinch of salt (for frosting)

Instructions

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners. Set out eggs, sour cream, and butter to come to room temperature.
  2. In a medium saucepan, add Guinness and butter. Warm over medium heat until butter melts (2–3 minutes). Remove from heat, whisk in cocoa powder until smooth and glossy. Let cool for 5 minutes.
  3. In a large mixing bowl, whisk together flour, baking soda, and salt. In another bowl, beat eggs, granulated sugar, and brown sugar until light and creamy (about 2 minutes with a mixer).
  4. Stir sour cream into the egg mixture. Slowly pour in the cooled Guinness-chocolate mixture, whisking until well combined. Gently fold in dry ingredients until just mixed.
  5. Scoop batter evenly into prepared liners (about 2/3 full). Bake for 17–20 minutes, until a toothpick comes out with a few moist crumbs. Tops will spring back when touched.
  6. Cool cupcakes in pan for 5 minutes, then transfer to a wire rack to cool completely.
  7. For ganache: Place chopped chocolate in a heatproof bowl. In a small saucepan, heat heavy cream until just simmering. Pour hot cream over chocolate, let sit 1 minute, then whisk until smooth. Stir in Irish whiskey, butter, and pinch of salt. Let cool until thickened but spoonable (15–20 minutes).
  8. Core each cupcake center with an apple corer, small knife, or teaspoon (about 2/3 down). Spoon or pipe whiskey ganache into each hollowed cupcake.
  9. For frosting: In a large bowl, beat softened butter until creamy (2–3 minutes). Gradually add powdered sugar, beating until fluffy. Mix in Baileys Irish Cream, vanilla, and pinch of salt. Adjust consistency with more sugar or Baileys as needed.
  10. Transfer frosting to a piping bag fitted with a large star tip. Pipe generous swirls onto each cupcake. Optionally, drizzle with extra ganache or top with chocolate shavings.

Notes

Let ingredients come to room temperature for best results. Don’t overmix the batter after adding flour. If making alcohol-free, substitute brewed coffee for Guinness, omit whiskey, and use coffee creamer or extra vanilla in frosting. For gluten-free, use a 1:1 gluten-free flour blend. Chill frosting if too runny before piping. Cupcakes can be made ahead and stored in the fridge for up to 4 days.

Nutrition

Keywords: Irish Car Bomb Cupcakes, Baileys Frosting, Guinness Cupcakes, Irish Whiskey Ganache, St. Patrick's Day Dessert, Chocolate Cupcakes, Boozy Cupcakes

Find it online: https://blipflavor.com/irish-car-bomb-cupcakes-recipe-easy-baileys-frosting-and-ganache/