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This cupcake was originally, affectionately named after the boozy Irish Car Bomb drink made with Guinness Stout, Jameson Whiskey, and Baileys Irish Cream.
However, after receiving a comment that this was offensive to actual Irish people on St. Patrick’s Day, I’ve decided to rename this recipe. 🍀 It was not my intention to offend, only to reflect the cocktail’s components.
More about the original cocktail…what is an Irish Car Bomb, you ask?
Maybe I’m the only one asking this question; but, I have to admit that I’ve never actually had a real-life ‘Car Bomb’ cocktail.
To tell you the truth after reading the recipe for this festive St. Patrick’s day cocktail it doesn’t really sound like my jam at all.
I feel like if the original name wasn’t offense to the Irish the complete debacling of a perfectly good stout should be.
This cocktail recipe sounds more like a recipe for the worst hangover you’ve ever had in your entire life. If you aren’t familiar, I’ll enlighten you.
- First, you take a shot glass and fill it with a ½ shot of Irish cream liquor and then you float a ½ shot of Irish Whiskey on top of that.
- Then you take the whole shot glass and drop it into a ½ pint of Guinness.
- Then Chug it as fast as you can! Like this. The recipe actually warns that if you do not chug it fast enough it will curdle and start to taste bad.
😐 Yeah, no thanks.
What you’re going to love about this Irish-themed cupcake recipe
- Dark chocolate Guinness cupcake. A super moist cupcake with rich chocolate flavor.
- Irish whiskey filling. Made with dark chocolate and Irish whiskey. (also amazing on ice cream)
- Bailey’s frosting. Fluffy and creamy, it’s the perfect boozy topper for these cupcakes.
These rich dark chocolate Guinness cupcakes with Bailey’s frosting are filled with Jameson’s whiskey filling. Top them off with St. Patrick’s day cupcake sprinkles.
Honestly, I could eat these cupcakes every day. They are moist and chocolaty and Bailey’s frosting is divine.
Chocolate Guinness Cupcakes
- Dry ingredients: all-purpose flour, sugar, cocoa powder, salt, and baking soda.
- Wet ingredients: Sour cream, one egg, Guinness stout, espresso, or espresso powder.
Whisky Ganache Filling
- Dark chocolate chips.
- Irish whiskey.
- Heavy cream.
- Butter softened to room temperature.
- Powdered sugar.
- Bailey’s Irish cream liqueur.
Ensure enough time for the cupcakes to cool completely before you fill them with the whiskey filling and frost them with Bailey’s buttercream.
Start by making chocolate Guinness cupcakes
Preheat the oven to 350℉. Line a cupcake tine with cupcake liners.
- Combine the dry ingredients, (except for the cocoa powder) in a bowl and set aside.
- In a saucepan, warm the Guinness with the espresso powder and the butter until the butter is melted.
- Add the cocoa powder to the warm Guinness mixture and set aside.
- Beat together the room temperature eggs and the sour cream in a mixing bowl.
- Add in the chocolate Guinness mixture and beat until combined.
- Add in the flour mixture and beat until just combined.
- Bake the cupcakes at 350℉ for 17 minutes. (200℉
- Let the cupcakes cool to room temperature while you make the whiskey filling and Bailey’s frosting.
Make the Irish whiskey filling
You can buy chocolate in baking bars or I prefer to use chocolate chips. Using chocolate chips also prevents all the mess that is made when your recipe involves chopping chocolate bars.
- Measure out the chocolate and place it in a large bowl.
- Warm the heavy cream in a saucepan of medium-high heat.
- Pour the heated cream over the chocolate and then let the chocolate melt into it. Whisk until smooth.
- Add about a shot and a half of Irish whiskey. Whisk again.
PRO-TIP: If the chocolate chips aren’t completely melted you can melt them in the microwave in 30 second bursts (stir after each 30 seconds) or over a double boiler.
Make the Bailey’s Irish buttercream frosting
This Bailey’s frosting is light, fluffy and full of Baileys Irish Cream flavor.
- Cream the unsalted butter.
- Add the powdered sugar and beat until smooth.
- Add a Baileys Irish Cream and heavy cream.
- Beat until well blended and fluffy.
FAQs and Expert Tips
If you don’t even know what ganache is...imagine your favorite chocolate in a smooth, creamy, spoon eating consistency.
Ganache is thicker than hot fudge but creamier than a Chocolate Pot De Creme.
Ganache is typically used as a thick chocolate filling between cakes or as a cake frosting.
Ganache used as a frosting makes a really beautiful finish for a cake. You have probably seen a warm chocolate ganache poured over a cake, resulting in a perfectly rich, chocolate shiny coating.
Yes, you can. See the recipe for full detail.
In short, you can substitute the water that is called for in a devil’s food cake directions with Guinness. Easy peasy!!
More St. Patrick’s Day Recipes
- POTATOES: Who doesn’t like potatoes?
- BUILT-IN GOOD LUCK: Everyone needs a little extra good luck. Plus a chance and finding gold at the end of a rainbow. It seems like just a bonus, am I right?
- CORNED BEEF: Since I don’t have my Corned Beef Recipe here yet…This recipe from Delish looks super delish.
- GUINNESS BRAISED SHORT RIBS: my personal favorite.
I will leave you with one helpful travel tip – if you do happen to be visiting Ireland, you should not order an Irish Car Bomb, as the Irish find this reference less than funny. As for me I’ll be sticking to these St. Patrick’s Day cupcakes and using the rest of my Guinness to make some fantastic Guinness Braised Short Ribs.
St. Patrick’s Day Cupcakes
Irish Whiskey Filling
- 5 ounces bittersweet chocolate
- ⅓ cup heavy cream
- 2 ounces Irish whiskey, about one jigger
- 2 sticks unsalted butter, room temperature
- 3 cups powdered sugar
- 5 tbsp Baileys Irish Cream, about two and half jiggers
- 1 to 2 tbsp heavy cream, if needed
- Preheat the oven to 350℉. Prepare 2 cupcake pans, line with cupcake liners.
- Prepare 2 cupcake pans by lining them with cupcake liners.
- Combine the dry ingredients: Add the flour, sugar and baking soda to a bowl and set aside.
- In a saucepan: Add the Guinness, espresso powder, and butter to a medium saucepan. Heat until warm, and the butter has melted. Remove from heat.
- Remove from the heat: Add the cocoa powder to Guinness and butter mixture, whisk until smooth. Set aside to cool slightly.
- NOTE: I've made this by sifting the cocoa powder with dry ingredients & and I've made it by adding the cocoa powder to the warm Guinness. I find no difference in the end result.
- Beat together: Add the eggs and sour cream to a mixing bowl and beat until well blended.
- Add the cocoa mixture to the mixing bowl and beat until well incorporated.
- Add flour mixture to mixing bowl and beat until just mixed. Do not over-mix. The batter will be pretty liquidy.
- Fill the cupcake tins, about ¾ full. I use a large cookie scoop for this.
- Bake for 17 minutes or until a stick comes out clean. (200℉)
- Cool: Let the cupcakes cool completely before coring and frosting.
Irish Whiskey Filling
- Place the chocolate in a medium heat-resistant bowl.
- Heat the heavy cream in a small saucepan. Heat until just boiling. Be careful not to overheat.
- Pour the hot cream over the chocolate and whisk until smooth.
- NOTE: If the chocolate isn't completely melted, you have 2 options. Microwave in 30 second increments OR use a double boiler.
- Add the whiskey, whisk until incorporated.
- Set aside until cooled slightly.
- Core cupcakes with a small knife or cupcake corer.
- Add the ganache into the centers of each cupcake. I use a small cookie scoop.
- Cream the butter until it's light and fluffy.
- Add the powdered sugar and beat until smooth. Start the mixer very slowly at first.
- Add the Baileys Irish Cream. You can adjust this to your taste.
- Adjust the thickeness of frosting if needed with heavy cream.
- Beat until the Bailey's well blended and the frosting is fluffy.
- Pipe the icing onto the cupcakes.
Laura’s Tips + Notes
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