An “Irish Car Bomb” (if you are not familiar) is a popular shot at bars in the U.S. around St. Patrick’s Day. It is a dropped shot (why it’s called a “Bomb”… just like a Jager Bomb), where you take a shot glass of 1/2 Bailey’s Irish Cream and 1/2 Jameson Irish Whiskey, and drop it into a pint of Guinness Stout and pound it back quickly. The idea behind it is that you are cramming three types of Irish booze into one drink to celebrate the holiday… a pretty typical type of celebratory shot if you are in your early twenties and frequent dive bars 🙂
I feel like this recipe could seem like a self-serving way to squeeze more alcohol into an already boozy holiday, but the truth is that these cupcakes are actually quite delicious! If you are looking for a way to add some festivity to your St. Patrick’s Day celebration, search no further because these cupcakes are it. The Guinness really does something to add moisture to the cake, and the Baileys frosting is DELICIOUS!
I have made these both with and without the Jameson filling. Personally, I like these without the filling more since there is less of an alcohol flavor and they are super yummy. However, if you are throwing a super boozy party and really want to keep with the spirit, stick with the Jameson Ganache 😉
Guinness Chocolate Cupcakes:
- 1 cup Guinness stout
- 1 cup unsalted butter, at room temperature
- ¾ cup coco powder
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1½ teaspoons baking soda
- ¾ teaspoons salt
- 2 eggs
- 2/3 cup sour cream
Jameson Ganache Filling:
- 8 ounces bittersweet chocolate
- 2/3 cup heavy cream
- 2 tablespoons butter, at room temperature
- 2 teaspoons Jameson Irish whiskey
Baileys Irish Cream Frosting:
- 2 cups unsalted butter, at room temperature
- 5 cups powdered sugar
- 6 tablespoons Bailey’s Irish Cream
Step 1 – Cupcakes
Preheat your oven to 350 degrees Fahrenheit. Butter your cupcake tin and line with festive cupcake liners.
Simmer the Guinness and butter in a medium saucepan. Whisk in the coco powder until smooth. Set aside to cool.
In its own bowl, mix together the flour, sugar, baking soda, and salt.
In a small bowl, beat sour cream and eggs until combined.
Slowly whisk the chocolate and egg mixtures together. Then, add the flour mixture in small portions, mixing only to combine.
Pour into cupcake tins and bake approx. 16-19 minutes, until a toothpick is inserted and comes out clean. Remove the cupcakes from the tin and set on a wire rack to cool.
Step 2 – Jameson Ganache
Chop your chocolate into small pieces and place in a large bowl.
Heat your cream until lightly simmering and pour over the chocolate.
Let it sit for one minute and then, using a rubber spatula, stir it from the center outward until smooth.
Add the butter and whiskey and stir until combined.
Let the ganache cool until thick but still soft enough to be piped.
Step 3 – Baileys Irish Cream Frosting
Using a stand mixer, whip the butter on medium-high speed for 5 minutes, scraping the sides of the bowl occasionally.
Lower speed to medium and gradually add the powdered sugar until all of it is incorporated. You want the speed to be only fast enough to mix without sending powdered sugar flying out of the bowl 🙂
Add the Baileys, increase the speed to medium-high and whip for another 2 to 3 minutes, until it is light and fluffy.
Step 4 – Finishing the Cupcakes
Take your cooled cupcakes, and use the tip of a piping tool or a cupcake boring tool to cut out the middle of the cupcake. Pipe the ganache into the center of the cupcakes.
Spread your Baileys Irish Cream frosting on top. Garnish with chocolate chip or green sprinkles for added festivity. Enjoy! 🙂