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Irish Car Bomb Cupcakes

Decadent dark chocolate stout cupcakes with a molten Irish whiskey ganache center, topped with a velvety Baileys Irish cream buttercream frosting. The ultimate boozy dessert for St. Patrick's Day.
Print Recipe
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 24 cupcakes
Course: Dessert, Snack
Cuisine: American, Irish American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Chocolate Stout Cake
  • 1 cup Irish Stout e.g., Guinness
  • 1 cup unsalted butter cut into cubes
  • 3/4 cup unsweetened cocoa powder
  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 1 1/2 teaspoons baking soda
  • 3/4 teaspoon kosher salt
  • 2 large eggs room temperature
  • 2/3 cup sour cream room temperature
Whiskey Ganache Filling
  • 8 oz semi-sweet chocolate finely chopped
  • 2/3 cup heavy whipping cream
  • 2 tablespoons unsalted butter room temperature
  • 2 tablespoons Irish Whiskey e.g., Jameson
Irish Cream Buttercream
  • 1 cup unsalted butter softened to room temperature
  • 4 cups powdered sugar sifted, use 3-4 cups to desired consistency
  • 1/4 cup Irish Cream Liqueur e.g., Baileys
  • 1/2 teaspoon pure vanilla extract
  • 1 pinch salt

Equipment

  • Muffin Tins
  • Stand mixer or hand mixer
  • Cupcake Corer or Small Knife
  • Piping Bag with Star Tip

Method
 

  1. Preheat oven to 350°F (175°C) and line two 12-cup muffin tins with cupcake liners.
  2. In a saucepan, bring the stout and cubed butter to a simmer. Once melted, whisk in the cocoa powder until smooth. Let cool slightly.
  3. In a large bowl, whisk together the flour, sugar, baking soda, and salt.
  4. In a separate bowl, beat the eggs and sour cream until light and blended. Slowly pour in the slightly cooled chocolate stout mixture, beating until just combined.
  5. Gently fold the dry ingredients into the wet ingredients in three additions. Do not overmix.
  6. Divide batter into liners, filling 2/3 full. Bake for 17-20 minutes until a toothpick comes out mostly clean. Cool completely.
  7. To make the ganache, heat heavy cream until simmering, then pour over chopped chocolate. Let sit 3 minutes, then whisk until smooth. Stir in the butter and whiskey. Let cool until thickened.
  8. Use a cupcake corer or knife to hollow out the center of each cooled cupcake.
  9. Spoon or pipe the thickened whiskey ganache into the center of each cupcake.
  10. For the frosting, beat the softened butter until creamy. Gradually add powdered sugar, then the Irish cream, vanilla, and a pinch of salt. Beat until fluffy.
  11. Pipe the buttercream onto the filled cupcakes and drizzle with any remaining chocolate ganache.

Notes

Ensure all refrigerated ingredients (eggs, sour cream, butter) are at room temperature before starting for the best cake texture and smooth frosting. Unfilled, unfrosted cupcakes can be frozen for up to 3 months.