Darcie Bakes //

Baking from scratch… because good things take time.

Irish Car Bomb Cupcakes.

As usual, I am a day late – or more like four days late – and a dollar short.

I know St. Patty’s [or is it Paddy’s? I don’t really know…] Day has already passed, but I wanted to share the Irish car bomb cupcakes that I made for the occasion anyway. I guess I’m a rebel like that.

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{I just had to show you the insides of these cupcakes. Ohhhh yeahhhh!}


This recipe is pretty much the same as the previous chocolate stout cupcakes with whiskey ganache filling and Bailey’s buttercream frosting that I have shared here before. I just cut this recipe in half so that it only makes twelve cupcakes. And then I topped them with pretty green sprinkles and cute little St. Patrick’s Day cupcake toppers from Bake it Pretty. Aren’t the cupcakes just so adorably festive?! I am happy with how they turned out, and of course, as always, this is a solid cupcake recipe. I loooove using stout beer in chocolate cakes, as I’ve mentioned before. And these are just my favorite boozy cupcakes. ‘Nuff said.


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Irish Car Bomb Cupcakes.
I reduced the recipe in half to make just twelve cupcakes!

For the Cupcakes:
– 1/2 cup stout beer [I used 4 Hands’ Chocolate Milk Stout, as usual]
– 1/2 cup unsalted butter, at room temperature
– 6 TBS. Dutch-process cocoa powder
– 1 cup all-purpose flour
– 1 cup granulated sugar
– 3/4 tsp. baking soda
– 1/4 tsp. salt
– 1 large egg
– 1/3 cup sour cream

For the Whiskey Ganache Filling:
– 4 oz. bittersweet chocolate [I used a Ghirardelli semisweet chocolate bar]
– 1/3 cup heavy cream
– 1 TBS. unsalted butter, at room temperature
– 1 tsp. Irish whiskey, such as Jameson

For the Bailey’s Frosting:
– 1 cup unsalted butter, at room temperature
– 2 1/2 cups powdered sugar
– 3 TBS. Bailey’s Irish Cream

1. For the cupcakes: Preheat your oven to 350 degrees F. Line twelve cupcake cups with liners and set aside. Bring the stout and butter to a simmer over medium heat. Add the cocoa powder and whisk until it’s smooth; remove from heat. Allow to cool slightly.

2. In a large bowl, whisk together the dry ingredients: flour, sugar, baking soda, and salt until combined. Using an electric mixer [or in the bowl of a stand mixer]. beat the eggs and sour cream on medium speed until they’re combined. Add the cooled stout/chocolate/butter mixture to the egg mixture, and beat until just combined. Reduce the mixer speed to low, and add the flour mixture. Beat briefly, then fold the batter with a spatula until completely combined.

3. Divide the batter among the cupcake liners, and bake the cupcakes for about 15-17 minutes, or until a thin knife/toothpick inserted into the center comes out clean. Let the cupcakes cool completely on a wire rack.

4. For the whiskey ganache filling: Chop up the chocolate, and place it in a heatproof bowl. Heat the cream until it’s just starting to simmer, then pour it over the chocolate. Let it sit for one minute, then using a rubber spatula, stir it from the center toward the outside until it’s smooth. Add the butter and whiskey, then stir until combined. Allow the ganache to cool until thick but still soft enough to pipe.

5. To fill the cupcakes: Using a 1-inch round cookie cutter or a knife, cut the centers – about two thirds of the way down – out of the cooled cupcakes. Set the small pieces of cake aside. Spoon or pipe the whiskey ganache into the cupcakes, then top them with the little cake pieces that were removed.

6. For the Bailey’s Frosting: Using the whisk attachment of a stand mixer [or with an electric mixer], whip the butter on medium-high speed for 5 minutes. Scrape down the sides of the bowl as needed. Reduce speed to medium-low, then gradually add the powdered sugar until it’s completely incorporated. Add in the Bailey’s, then beat at medium-high speed for another 2-3 minutes, or until the frosting is light and fluffy. Pipe or spread the frosting onto the filled cupcakes and top with sprinkles as desired.

– Recipe from Brown Eyed Baker.

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