Irish Car Bomb Cupcakes

Irish Car Bomb Cupcakes

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Happy Saint Paddy’s day to you!
This cocktail-inspired dessert that incorporates boozy Irish drinks in one epic cupcake: Guinness Chocolate Cake, Irish Cream Buttercream to top it all off. This is the perfect cupcake for getting your St. Patrick’s Day cheer on!
May the luck of the Irish be with you all your days!

Time: 18 to 20 minutes
24 cupcakes

Guinness Chocolate Cupcakes
• 12 ounces Guinness Extra Stout
• 2 sticks unsalted butter, cubed at room temp
• 1 1/2 sugar granulated sugar
• ¾ cup cocoa powder
• 1 teaspoon
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon espresso powder
• 2 egg, room temperature
• ½ cup buttermilk


Guinness Chocolate Cupcakes
1. Preheat oven to 350ºF and line a 24-cup cupcake tin with paper liners.
2. Stir the Guinness, butter, sugar, and cocoa powder together in a small bowl set aside.
3. In the bowl of a stand mixer fitted with the paddle attachment (or using a bowl and handheld electric mixer) cream the butter. In a separate bowl whisk together the flour, granulated sugar, baking soda, and espresso powder by hand. Add chocolate mixture and buttermilk mix on medium speed for one minute. Using a rubber spatula wipe down batter on sides of the bowl Now add eggs one at a time mixing after each addition, and continue to beat for another two minutes on medium; mixture should be smooth. Divide batter evenly between the prepared cupcake pan cups, filling each about a ½ heaping cup full (1/2 cup ice cream scoop which is great for dividing the batter). Bake in preheated oven for 16 to 18 minutes, just until a toothpick inserted into the center of comes out clean. Cool briefly in the pan, and then transfer to wire rack.                            Let cool completely before frosting.


Irish Cream spiked Buttercream

Irish Cream Buttercream Frosting
• 1 stick unsalted butter, softened to room temp
• 4 cup confectioner’s sugar, sifted
• 4 teaspoons cream
• 6 teaspoons Irish cream (Michael’s Celtic Irish Cream)
• pinch of salt
• green sprinkles, for garnish (optional green sprinkles)
In the bowl of a stand mixer fitted with the whisk attachment (or using a bowl and handheld electric mixer), beat the butter on medium-high speed until light and fluffy. Beat in confectioner’s sugar, slowly increasing speed back up to medium-high as it incorporates until frosting is fluffy and creamy. Wipe down bowl and beater and add Irish cream and salt. Beat in until smoothly incorporated.
Transfer buttercream to a piping bag fitted with a large star tip and pipe onto cupcakes.
Garnish with green sprinkles.

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“St. Patrick’s Day is an enchanted time — a day to begin transforming winter’s dreams into summer’s magic.                                                        By Adrienne Cook



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