Introduction: Irish Car Bomb Cupcakes
A childhood favorite meets grown-up refreshment in these festive and delicious cupcakes. Follow this Instructable to learn how to make Irish car bomb cupcakes. This document goes from mixing to filling and finally to frosting in 22 easy steps. These Guinness infused chocolate cupcakes are filled with Jameson Irish Whiskey filling and topped with a creamy Bailey’s Irish Cream frosting. These desserts are perfect for sharing with friends and coworkers, especially on Saint Patrick’s Day.
The following recipe will make 24 cupcakes and takes under 50 minutes to complete.
Prep time: 30 minutes
Bake time: 17 minutes
The following recipe will make 24 cupcakes and takes under 50 minutes to complete.
Prep time: 30 minutes
Bake time: 17 minutes
Step 1: Ingredients
Guinness infused chocolate cupcakes:
• 1 cup Guinness stout
• 1 cup unsalted butter
• ¾ cup Dutch process cocoa powder
• 2 cups flour
• 2 cups granulated sugar
• 1 ½ teaspoons baking soda
• ¾ teaspoon salt
• 2 eggs
• 2/3 cups sour cream
• Cupcake liners (We suggest green liners, especially for Saint Patrick’s Day and that extra festive touch.)
Jameson Irish Whiskey filling:
• 8 ounces bittersweet chocolate
• 2/3 cup heavy cream
• 2 tablespoons butter
• 2 teaspoon Jameson Irish whiskey
Bailey’s Irish Cream frosting:
• 2 cups unsalted butter
• 5 cups powdered sugar
• 6 tablespoons Bailey’s Irish Cream
• Optional: green food coloring and sprinkles
Baking equipment:
• Medium saucepan
• Whisk/baking or stand mixer. (A baking or stand mixer works best for this recipe and is suggested.)
• Two large mixing bowls
• Microwave safe bowl
• Other mixing bowls
• Cupcake pan
• Frosting knife
• Piping bags, at least two (Gallon size plastic bags with a small hole cut in a bottom corner are also an effective substitute.)
• Various measuring spoons and cups
• Mixing spoons
• 1 cup Guinness stout
• 1 cup unsalted butter
• ¾ cup Dutch process cocoa powder
• 2 cups flour
• 2 cups granulated sugar
• 1 ½ teaspoons baking soda
• ¾ teaspoon salt
• 2 eggs
• 2/3 cups sour cream
• Cupcake liners (We suggest green liners, especially for Saint Patrick’s Day and that extra festive touch.)
Jameson Irish Whiskey filling:
• 8 ounces bittersweet chocolate
• 2/3 cup heavy cream
• 2 tablespoons butter
• 2 teaspoon Jameson Irish whiskey
Bailey’s Irish Cream frosting:
• 2 cups unsalted butter
• 5 cups powdered sugar
• 6 tablespoons Bailey’s Irish Cream
• Optional: green food coloring and sprinkles
Baking equipment:
• Medium saucepan
• Whisk/baking or stand mixer. (A baking or stand mixer works best for this recipe and is suggested.)
• Two large mixing bowls
• Microwave safe bowl
• Other mixing bowls
• Cupcake pan
• Frosting knife
• Piping bags, at least two (Gallon size plastic bags with a small hole cut in a bottom corner are also an effective substitute.)
• Various measuring spoons and cups
• Mixing spoons
Step 2: For the Cupcakes
Bring the Guinness and butter to a simmer in a heavy, medium size saucepan over medium heat. Stir mixture continuously.
Add the cocoa powder and whisk into the Guinness-butter mixture. Once smooth, allow the mixture to cool slightly and set bowl aside.
In a large mixing bowl combine the dry ingredients: flour, sugar, baking soda and salt.
In a different bowl mix together the eggs and sour cream until smooth.
Combine the Guinness-chocolate mixture in with the smooth egg and sour cream mixture.
Now slowly mix together the dry and wet ingredients. Adding the dry ingredients to the wet ingredients slowly will make the process easier.
Fill cupcake liners or a greased cupcake pan 2/3 of the way full with batter. The use of cupcake liners is suggested, it creates less mess and will make adding filling to the cakes easier later on.
Bake for approximately 16 to 18 minutes. To know if the cupcakes are baked through insert a tooth pick into the center of the cake. If the tooth pick comes out clean it means the cupcake is done. It is important that the cupcakes are cooked all the way to make filling easier and more effective.
Let cakes cool completely before adding filling and frosting. If the cupcakes are not completely cool when the filling and frosting is added it will become runny and melt off the cake.
Add the cocoa powder and whisk into the Guinness-butter mixture. Once smooth, allow the mixture to cool slightly and set bowl aside.
In a large mixing bowl combine the dry ingredients: flour, sugar, baking soda and salt.
In a different bowl mix together the eggs and sour cream until smooth.
Combine the Guinness-chocolate mixture in with the smooth egg and sour cream mixture.
Now slowly mix together the dry and wet ingredients. Adding the dry ingredients to the wet ingredients slowly will make the process easier.
Fill cupcake liners or a greased cupcake pan 2/3 of the way full with batter. The use of cupcake liners is suggested, it creates less mess and will make adding filling to the cakes easier later on.
Bake for approximately 16 to 18 minutes. To know if the cupcakes are baked through insert a tooth pick into the center of the cake. If the tooth pick comes out clean it means the cupcake is done. It is important that the cupcakes are cooked all the way to make filling easier and more effective.
Let cakes cool completely before adding filling and frosting. If the cupcakes are not completely cool when the filling and frosting is added it will become runny and melt off the cake.
Step 3: For the Filling
Finely chop the chocolate and put in a microwave safe bowl.
Note: the chocolate must be finely chopped to ease the melting process when combined with the warm cream mixture. The goal is for the chocolate to be able to melt completely when the cream mixture is added.
Heat cream on the stove or in the microwave until it begins to simmer.
Pour the warm cream mixture over the finely chopped chocolate and whisk until smooth.
Leave mixture to sit for one minute to thicken. After one minute, if the mixture appears to still be runny allow it to sit longer.
Add the butter and whiskey to the cream mixture.
Set filling aside to continue to cool and thicken. If the filling does not thicken try remaking it with less cream or butter.
To fill the cupcakes, make sure the cupcakes are completely cool. If the cupcakes are filled before they are cool they will tear apart and likely crumble.
Leave the cakes in their wrapper or pan. Make a significant hole in the middle for the filling. Holes can be made with a knife or a spoon, a one inch cookie cutter, or bottom of a decorating tip. The hole should be about the size of a quarter for a standard size cupcake.
Cut down the centers of the cooled cupcakes. Only cut 2/3rds of the way down, being careful to not tear holes in the bottom or sides where filling could leak out.
Fill a piping bag with the filling or a plastic bag with a small hole in the corner can also work; fill the cupcakes to the top with the mixture.
Note: the chocolate must be finely chopped to ease the melting process when combined with the warm cream mixture. The goal is for the chocolate to be able to melt completely when the cream mixture is added.
Heat cream on the stove or in the microwave until it begins to simmer.
Pour the warm cream mixture over the finely chopped chocolate and whisk until smooth.
Leave mixture to sit for one minute to thicken. After one minute, if the mixture appears to still be runny allow it to sit longer.
Add the butter and whiskey to the cream mixture.
Set filling aside to continue to cool and thicken. If the filling does not thicken try remaking it with less cream or butter.
To fill the cupcakes, make sure the cupcakes are completely cool. If the cupcakes are filled before they are cool they will tear apart and likely crumble.
Leave the cakes in their wrapper or pan. Make a significant hole in the middle for the filling. Holes can be made with a knife or a spoon, a one inch cookie cutter, or bottom of a decorating tip. The hole should be about the size of a quarter for a standard size cupcake.
Cut down the centers of the cooled cupcakes. Only cut 2/3rds of the way down, being careful to not tear holes in the bottom or sides where filling could leak out.
Fill a piping bag with the filling or a plastic bag with a small hole in the corner can also work; fill the cupcakes to the top with the mixture.
Step 4: For the Frosting
Whip butter with mixer on medium high for five minutes, to make the mixing easier try splitting the butter in to smaller parts. After mixing each part combine it back together once it has all been whipped.
Reduce the speed of the mixer and slowly add the powdered sugar to the whipped butter mixture.
Add the Bailey’s Irish Cream to the sugar and butter mixture.
Whip the Bailey’s, sugar and butter mixture together for two to three minutes until light and fluffy.
Spread the frosting on the cupcakes with a knife or piping bag.
Reduce the speed of the mixer and slowly add the powdered sugar to the whipped butter mixture.
Add the Bailey’s Irish Cream to the sugar and butter mixture.
Whip the Bailey’s, sugar and butter mixture together for two to three minutes until light and fluffy.
Spread the frosting on the cupcakes with a knife or piping bag.
Step 5: For an Extra Festive Touch
Add green food color to the frosting
Use green cupcake liners
Add sprinkles
To keep cupcakes from drying out store them in an air tight container.
To keep the frosting and filling from melting also be sure to store the cakes in a cool, dry place.
ENJOY!
Use green cupcake liners
Add sprinkles
To keep cupcakes from drying out store them in an air tight container.
To keep the frosting and filling from melting also be sure to store the cakes in a cool, dry place.
ENJOY!
