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Irish Car Bomb Cupcakes

Irish Car Bomb Cupcakes

Rich Guinness infused chocolate cake dipped in Jameson Whiskey chocolate ganache topped with creamy Bailey’s Irish Cream buttercream… the perfect cupcake for the Irish Car Bomb lover in your life!

Irish Car Bomb Cupcakes | JavaCupcake.com

I had an order for my Irish Car Bomb cupcakes so I decided to try something new with them.  As you might remember, in my original recipe, I filled the cupcakes with the ganache, leaving the top open to expose the ganache.

Irish Car Bomb Cupcakes | JavaCupcake.com

This time I dipped the top of the cupcake in the ganache, creating a shiney, chocolatey cap for the cupcake.   I chose a higher quality chocolate for the ganache using a 70% cocoa Lindt chocolate.  Also modified was the buttercream recipe, adding more sugar & Bailey’s.  I like how these turned out & think they are a much better quality cupcake.

View the slideshow below for more photos!

Enjoy!

Irish Car Bomb Cupcakes | JavaCupcake.com

UPDATE:  It seems as though the name of these cupcakes has offended some people.  It was never my intention for this to be the case.  Please know that the idea behind these cupcakes comes from an American drink that my husband would order at the bar. The “Irish” in the name refers to the drink’s Irish ingredients; typically Guinness stout, Baileys Irish Cream, and Jameson Irish Whiskey.  The “car bomb” refers to the fact that the drink is a “bomb shot”… meaning the shot is dropped into the glass of beer.  Please accept my apology if the name of these cupcakes has offended you.

Irish Car Bomb Cupcakes | JavaCupcake.com
Yield: 2 dozen cupcakes

Irish Car Bomb Cupcakes

Prep Time: 30 minutes
Cook Time: 18 minutes
Total Time: 48 minutes

Ingredients

Guinness Chocolate Cupcakes

  • 1 cup Guinness beer
  • 1 cup (2 sticks) unsalted butter
  • 3/4 cup unsweetened cocoa powder
  • 2 cups all-purpose flour
  • 2 cups sugar
  • 1 1/2 tsp baking soda
  • 3/4 tsp salt
  • 2 eggs
  • 2/3 cup sour cream

Jameson Ganache

  • 4oz dark 70% cocoa chocolate
  • 1/3 cup heavy cream
  • 1 Tbsp corn syrup
  • 1 Tbsp unsalted butter
  • 1 tsp Irish Whiskey

Bailey's Irish Cream Buttercream

  • 2lbs powdered sugar
  • 1 cup unsalted butter, room temperature
  • 1 airline size bottle of Bailey's Irish Cream
  • 1oz finey chopped 70% dark chocolate

Instructions

Cupcakes

  1. Preheat oven to 350 F degrees and line cupcake pan with liner.
  2. Bring Guinness and butter to a simmer in a heavy saucepan over medium heat.
  3. Add cocoa powder and whisk until smooth. Set aside to cool.
  4. In another bowl, whisk together the eggs and sour cream. Add cooled chocolate mixture to the bowl and whisk to combine.
  5. In a large bowl, whisk together the flour, sugar, baking soda and salt.
  6. Add the flour to the wet mixture and whisk until combined and no flour lumps remain. Be careful not to over mix.
  7. Fill cupcake liners 2/3 full. Bake 18-20 minutes or until a toothpick comes out clean.
  8. Cool in pans for 5 minutes before removing to a wire rack to cool completely.

Ganache

  1. Chop chocolate into very small pieces and place in a large heat-safe bowl.
  2. In a small sauce pan over medium high, heat the cream until just simmering.
  3. Pour the hot milk over the chocolate and let stand for 2-3 minutes WITHOUT stirring.
  4. Stir with a spatula until smooth.
  5. Add the butter, corn syrup and whiskey and stir until combined.

Buttercream

  1. In the bowl of your stand mixer, cream together the butter and sugar.
  2. Add the Irish cream and mix on high for 3-5 minutes or until light and fluffy.

Assembly

  1. After the cupcakes have completely cooled, dip each upside down in the ganache. Let the ganache set up for about an hour.
  2. Using a Wilton #6B tip fitted on a piping bag, pipe swirls of frosting on top of the ganache. Make sure to pipe just in the center of the cupcake so that the ganache can still be seen on the sides.
  3. Garnish with the finely chopped chocolate.

 

Irish Car Bomb Cupcakes | JavaCupcake.com
Yield: 2 dozen cupcakes

Irish Car Bomb Cupcakes

Prep Time: 30 minutes
Cook Time: 18 minutes
Total Time: 48 minutes

Ingredients

Guinness Chocolate Cupcakes

  • 1 cup Guinness beer
  • 1 cup (2 sticks) unsalted butter
  • 3/4 cup unsweetened cocoa powder
  • 2 cups all-purpose flour
  • 2 cups sugar
  • 1 1/2 tsp baking soda
  • 3/4 tsp salt
  • 2 eggs
  • 2/3 cup sour cream

Jameson Ganache

  • 4oz dark 70% cocoa chocolate
  • 1/3 cup heavy cream
  • 1 Tbsp corn syrup
  • 1 Tbsp unsalted butter
  • 1 tsp Irish Whiskey

Bailey's Irish Cream Buttercream

  • 2lbs powdered sugar
  • 1 cup unsalted butter, room temperature
  • 1 airline size bottle of Bailey's Irish Cream
  • 1oz finey chopped 70% dark chocolate

Instructions

Cupcakes

  1. Preheat oven to 350 F degrees and line cupcake pan with liner.
  2. Bring Guinness and butter to a simmer in a heavy saucepan over medium heat.
  3. Add cocoa powder and whisk until smooth. Set aside to cool.
  4. In another bowl, whisk together the eggs and sour cream. Add cooled chocolate mixture to the bowl and whisk to combine.
  5. In a large bowl, whisk together the flour, sugar, baking soda and salt.
  6. Add the flour to the wet mixture and whisk until combined and no flour lumps remain. Be careful not to over mix.
  7. Fill cupcake liners 2/3 full. Bake 18-20 minutes or until a toothpick comes out clean.
  8. Cool in pans for 5 minutes before removing to a wire rack to cool completely.

Ganache

  1. Chop chocolate into very small pieces and place in a large heat-safe bowl.
  2. In a small sauce pan over medium high, heat the cream until just simmering.
  3. Pour the hot milk over the chocolate and let stand for 2-3 minutes WITHOUT stirring.
  4. Stir with a spatula until smooth.
  5. Add the butter, corn syrup and whiskey and stir until combined.

Buttercream

  1. In the bowl of your stand mixer, cream together the butter and sugar.
  2. Add the Irish cream and mix on high for 3-5 minutes or until light and fluffy.

Assembly

  1. After the cupcakes have completely cooled, dip each upside down in the ganache. Let the ganache set up for about an hour.
  2. Using a Wilton #6B tip fitted on a piping bag, pipe swirls of frosting on top of the ganache. Make sure to pipe just in the center of the cupcake so that the ganache can still be seen on the sides.
  3. Garnish with the finely chopped chocolate.
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Grace O'Malley Campion

Thursday 8th of March 2018

I look forward to trying these out for St. Patrick's Day but as an Irish person , I will be renaming them and I would strongly recommend that you do the same. The name is very offensive . I know it's called after a drink, but this too is offensive and if you'll pardon the pun, in very poor taste and a waste of good Irish liquor!

Betsy Eves

Friday 9th of March 2018

Thanks for the feedback!

Teresa Pulver

Tuesday 19th of January 2016

I plan on making these cupcakes . In the recipe for the ganache where do you add the corn syrup? Thank you

Betsy Eves

Friday 22nd of January 2016

Sorry, I missed that! Thanks for checking it. I updated the recipe. Add the corn syrup the same time you add the butter. It helps to loosen the ganache and add shine. Thanks!

Chuck

Wednesday 18th of February 2015

For some reason I have stopped getting your newsletter and would like to know what to do.By the way,your recipes are the greatest!

Betsy Eves

Wednesday 18th of February 2015

Hi Chuck - I have been out of town on a family emergency for the last 2 weeks and a new newsletter hasn't gone out. I'll make sure your email is on the list and if not, I'll add it. Thanks!

pjsassifras

Tuesday 2nd of July 2013

@drunkencupcakes is using this image to sell their products on Twitter & Facebook & Website.

jocelyn

Thursday 1st of March 2012

So I can't stop bragging about your website to everyone at work. I love love love this site. My employees love me because Im always bringing in a new goody on Fridays. I told everyone I was going to make the Irish Car Bomb cupcakes for tomorrow, Do u think they'll still look as pretty if I do everything today?

JavaCupcake

Friday 2nd of March 2012

I always make my cupcakes the day before they are needed. I usually don't have time to do them they day-of. (Unless I bake the day before and frost the morning of). They will be just fine! Don't put them in the fridge, but keep them in a cool, dry place! <3 Good luck!

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