Irish Car Bomb Cupcakes ~ Well if you have been reading you know that I have a thing for Irish Car Bombs, but only in sweets for some St. Patrick’s day desserts.
I should mention, I don’t enjoy Irish Car Bombs as a drink. I love Bailey’s and have a strong affection for Guinness, sorry Jameson-I like to bake with you, but I am not a drinker of you. The idea of guzzling an Irish Car Bomb before its expiration, by that I mean before it curdles makes my face contort in disbelief that anyone would voluntarily sign up for such a messy event.
Speaking of messy, did you happen to notice the messy noise filled bokeh in that picture? Well I finally traded in my point and shoot, Canon SX120 for a Canon EOS 60D.
Eek! I’m so excited. Actually, I guess a little over excited as you can tell from the bokeh overkill.
Okay, back to the baking. . .
These Irish Car Bomb Cupcakes are built with a chocolate Guinness cupcake and then stuffed with a Bailey’s buttercream and topped with a whiskey buttercream.
I know Irish Car Bomb Cupcakes are everywhere, but I couldn’t help but make them, especially since I was already on an Irish Car Bomb dessert run with Irish Cake Balls (from last year), Irish Brownie Bombs, and Irish Cheesecake Cup Bombs , so I felt compelled to round out the bunch with some cupcakes.
Have an awesome St. Patrick’s Day, everyone!
Irish Car Bomb Cupcakes
Makes 14-16 cupcakes
Preparation: Put oven rack in middle position and heat oven to 325°F. Line cupcake wells with cupcake liner.
- 1 cup unsweetened cocoa powder (not Dutch-process)
- 1 cup brewed coffee
- 1 1/2 cup Guinness Extra Stout
- 2 sticks unsalted butter, cut into 1-inch pieces
- 2 cups sugar
- 2 cups all-purpose flour
- 1 1/4 teaspoons baking soda
- 1/2 teaspoon salt
- 2 large eggs
- 1 teaspoon vanilla
Bailey and Whiskey Buttercream:
- 5 egg whites
- 1 ¼ cup granulated sugar
- 2 sticks unsalted butter, softened and cubed
- 2 sticks butter, softened and cubed
- 1 tablespoon vanilla
- 3-4 tablespoons of Bailey’s
- 5-6 tablespoons Jameson
- Add coffee, Guinness, butter, and cocoa powder in a 3-quart heavy saucepan and heat over medium, whisking, until butter is melted. Remove from heat, and add sugar and whisk until dissolved, about 1 minute. Transfer mixture to a large bowl and set aside to cool for 5 minutes.
- Add flour, baking soda, and salt in a bowl and whisk to combine; set aside. Whisk together eggs and vanilla in a small bowl, then whisk into cooled chocolate mixture until combined well. Add flour mixture and whisk until just combined (batter will be thin and bubbly). Fill each cupcake liner 2/3 full. Bake for about 35-40 minutes. Cool cupcakes completely before frosting.
Recipe adapted from Epicurious
Bailey and Whiskey Buttercream:
- Place eggs and sugar in stand mixer bowl attach thermometer to bowl and then place bowl over simmering water. Whisk mixture constantly until it comes to 150 degrees F. Remove bowl from heat and place back with stand mixer. Beat mixture on medium until it becomes glossy and shiny and stiff peaks begin to form, about 8-10 minutes.
- Add butter in a few pieces at a time and beat to combine after each addition. Mixture may look curdled half way through, but continue adding the butter and beating and the mixture will become smooth once more.
- Split the frosting by 25%/75%. Add Bailey’s to the 25% portioned frosting, stir to combine. Add Jameson Whiskey to the 75% frosting batter, stir to combine.
- Using a melon baller or the wider end of a cupcake tip, carve out a hole from the top of the cupcake for filling.
- Fill emptied well with Bailey’s buttecream. Finish with Whiskey Buttercream .
a frog in the cottage says
all the best of irish flavors in such a little cake !! awsome !!
Naomi… oh how I love thee. You are so dang awesome!! ANd that picture… well… WOW!!! Love all you do girl!
I wouldn’t try the drink either but I’d totally try these! Yum!
good lord woman! irish cake balls too? geeez. i gotta make those and fast!
Sylvie @ Gourmande in the Kitchen says
Congrats on the new camera, you sound like you are already having a lot of fun with it. I can’t wait to see more pictures!
These look and sound fabulous! 🙂 Congratulations on the new camera, I would have never thought you were using a p&s previously. Amazing 🙂
These are awesome, but I’m definitely a fan of the drink Irish Car Bomb… they are soooo tasty! Jameson is my favorite drink ever… I’d never waste it on baking! LOL
How much of the Jameson and Irish cream?
Cute cupcakes. Congratulations on the new SLR- I could tell before I started reading the post that you had used it. Can’t wait to see more pics with it!!
Deborah Dowd says
OMG!- What can you say to a recipe like this- wish I was there!
I am a terrible drinker. I have the dreaded Asian gene where I go absolutely red when a drop of alcohol touches my tongue. When I do drink a bit, I always love a small sip of Bailies. Thank you for this lovely recipe.
Congrats on the new camera!!! These cupcakes sound amazing.. if I could just get past the title!! Was in Ireland this summer – you’ve not had true Guinness until you’ve had it there, totally different drink!!!
Beautiful shots as always!!!
Ellie @ Kitchen Wench says
Gorgeous – but from the recipe list, those cupcakes sound like serious business! Can’t say I’ve had one of these cocktails before either but I’ll have to bear it in mind next time I’m out at a bar 🙂
These are my kind of cupcakes Naomi!!
Thanks for linking up to I’m Lovin It! I featured your post in my wrap up! http://tidymom.net/2012/st-patricks-day-recipes/ Have a great weekend!
I made these cupcakes for St. Patrick’s Day, the instructions were easy to follow and it didnt take that long to make, the only problem was that the 35 min was a bit too long and they were overcooked. It was hard to tell by looking at them because of their color. I would start checking at around 30 min. They are not overly sweet so the frosting is a must. Overall I was happy with them, very good recipe, thanks!!
Made these for a party and they were amazing! Everyone loved them, thank you.
Norma Bakes says
Thank you for th recipe. The cupcakes came out so delicious! I followed your recipe exactly with the exception that I used my own buttercream frosting, to which I added the Bailey’s and the Kahlua. I hope to make your frosting soon. It looks so light and workable,
Charlotte Valerie says
2 sticks butter, thats one cup right? 🙂
ps. gorgeous cupcakes! can’t wait to try them!
I made the frosting and it was runny like soup! Help!
Is that a full 4 sticks of butter?