Baker’s Recipe: Irish Car Bomb Cupcakes

A good baker draws inspiration from everything, including the self-destructive tendencies of the Mixologist! Tasked with making a dessert based off a drink, this recipe takes the bar favorite, the Irish Car Bomb. A shot of Irish cream and Irish Whiskey dropped into a Guinness – a drink that must be consumed within seconds or it will curdle! But if your timing is right, it’s like a delicious chocolate milk.

The base of these cupcakes is a Chocolate Stout Cake and the recipe I used is based off of the one, but it was cut in half because no one needs enough batter to make 48 cupcakes. The frosting is an Irish Cream butter frosting topped with a whiskey-chocolate ganache.

Chocolate Stout Cake

Makes around 2 dozen cupcakes or 4 dozen mini-cupcakes

1 cup of stout (Guinness)
2 sticks of butter (1 cup)
3/4 cup of cocoa powder, dutch processed
2 tablespoons of instant coffee

2 1/4 cups of cake flour, sifted
2 cups of sugar
1 tablespoon of baking powder
1/2 teaspoon of salt
2 large eggs
1/2 cup of sour cream
1/8th of a cup of cream

A medium sauce pan
A large mixing bowl
A sifter
A whisk or electric mixer
Muffin pan
Tray liners

Preheat the oven to 350 degrees F. Over a medium heat, melt the butter and beer together in a sauce pan. Once it has melted together, whisk in the cocoa powder and coffee and remove from heat.

Sift together the remaining dry ingredients. Combine the eggs, cream, and sour cream together in a separate bowl. Add the liquid ingredients to the dry, and then whisk in the melted butter and beer concoction. Mix until even.

Line your muffin pan with paper liners and spray the top of the pan with oil to prevent the cupcakes from sticking. Fill each of the cups just shy of overtaking the brim of the paper. For mini cupcakes, bake for 15-18 minutes. For regular cupcakes, bake for 18-20 minutes. When a toothpick is inserted into the middle of the cupcake and comes out clean, they are done. Once fully cooked, transfer them to a cooling rack.

Irish Cream Frosting

1 stick of butter, room temperature
4 tablespoons of Irish Cream (like Bailey’s)
Around 3 cups of confectioner’s sugar (powdered)

Electric mixer

Combine the butter and Irish cream in the electric mixer on a low setting. Once combined, begin adding the sugar a half cup at a time. If the frosting is too dense, add more sugar and increase the mixing speed until light and fluffy.

Once the cupcakes are cooled, frost them.

Chocolate Whiskey Ganache

2 – 3 tablespoons of Irish Whiskey (like Jameson’s)
1 cup of semi-sweet chocolate chips

A small sauce pan
A whisk
Frosting bag

In the sauce pan over low heat, continually whisk together the whiskey and chocolate until it has melted. Once it is an even consistency, remove from heat and allow it to cool.

Once it has cooled, put it into a frosting bag and put it onto the frosted cupcakes.