Monday, March 17, 2014

Irish Car Bomb Cupcakes {Chocolate Guiness Cupcake with Baileys Buttercream and a Whiskey Ganache Center}

Cupcakes are always appropriate. There is something about a personal size cake that makes you feel happy. Bad day? Eat a cupcake. Someone's birthday and you can't be there to celebrate in person? Eat a cupcake. Bachelor finale? Eat a cupcake. They are the perfect celebration dessert and make for a fun display at parties. Add a little alcohol and you've just scored big. 

Here's a booze-y cupcake recipe for your St. Patrick's Day. Three layers deep, these rich little cakes feature Guiness, Jameson and Baileys. The Irish tri-fecta. A chocolate Guiness cupcake is filled with a whiskey ganache and topped with a gigantic swirl of Bailey's Irish Cream Buttercream. What more could a leprechaun want? I may have missed the St. Patrick's Day bar crawl downtown Charlotte, but baking with alcohol, which resulted in Guiness for breakfast, is the next best thing. 

Happy St. Paddy's Day!

Irish Car Bomb Cupcakes 

1 cup Guiness Stout
1 cup unsalted butter, room temperature
3/4 cup Dutch-process cocoa powder
2 cups all purpose flour
2 cups granulated sugar
1.5 tsp. baking soda
3/4 tsp. salt
2 eggs
2/3 cup sour cream

Whiskey Ganache Filling:
8 oz. bittersweet baking chocolate
2/3 cup heavy cream
2 Tbsp. butter, room temperature
2 tsp. Irish Whiskey (I used Jameson)

Baileys Buttercream:
2 cups unsalted butter, room temperature
5 cups powdered sugar
6 Tbsp. Bailey's Irish Cream

To make the cupcakes; preheat the oven to 350 degrees. Line 24 cupcake cups with liners. Bring the Guiness and butter to a simmer in a heavy, medium saucepan over medium heat. Add cocoa powder and whisk mixture until smooth. Remove from heat and allow to cool.

Whisk the flour, sugar, baking soda and salt in a large bowl to combine. Using an electric mixer, beat the eggs and sour cream on medium speed until well combined. Add the Guiness- chocolate mixture to the egg mixture and beat just to combine. Reduce the speed to low and add the flour mixture and beat briefly. Using a rubber spatula, fold the batter until completely combined. Divide the batter among the cupcake liners, filling about 2/3 of the way full. Bake until a toothpick comes out clean when inserted in the center, 17-19 minutes. Cool the cupcakes on a rack.

To make the whiskey ganache filling; finely chop the chocolate and transfer it to a heat proof 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 from the center outward until just combined. Add the butter and whiskey and stir until just combined. Let the ganache cool until thick, but still soft enough to be piped.

To fill the cupcakes; using the bottom of a large decorating tip, cut the centers of the cooled cupcakes, going about two thirds of the way down. Transfer the ganache to a piping bag with a large tip and fill the holes of the cupcakes all the way to the top. 

To make the Baileys Buttercream; 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. Reduce the speed to medium- low and gradually add the powdered sugar until incorporated. Add the Baileys, and increase the speed to medium high and whip for another 2-3 minutes, until it is light and fluffy. 

Using a decorating tip, frost the cupcakes and top with sprinkles for extra luck!


  1. These look amazing! My hubby is not a huge fan of cupcakes, but I can guarantee he would eat one of these!! :)

  2. Ugh! These look awesome!! We made chocolate Guinness cupcakes for St. Paddy's day, but we totally should have added Jameson and Baileys, such a good idea!

  3. Oh my goodness, Nina! These look amazing.

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