I know this recipe is coming to you late, but I just had to share it with you. After all those delicious savory Irish dishes I made, I needed something sweet. In keeping with my ode to Ireland and St. Patrick’s Day, I decided to make a cupcake that would have all the flavors of an Irish Car Bomb.
So what is an Irish Car Bomb you ask? It is a beer bomb drink that consists of Guinness, a shot of whiskey and a shot Bailey’s Irish Cream. Your probably wondering, how do you make a drink into a cupcake? Well I will tell you. I start off with a Guinness Stout Chocolate Cake, soak the cake in a Whiskey Simple Syrup, then top the cupcake off with a generous dollop of Bailey’s Butter Cream Frosting. I may not have “Whiskey in a Jar” like the Irish drinking song, but I’ve got whiskey in my cupcakes!
Chocolate Guinness Cake
1 cup stout (such as Guinness)
1 cup (2 sticks) unsalted butter
3/4 cup unsweetened cocoa powder (preferably Dutch-process)
2 cups all purpose flour
2 cups sugar
1 1/2 teaspoons baking soda
3/4 teaspoon salt
2 large eggs
2/3 cup sour cream
3/4 teaspoon instant coffee granules
Preheat oven to 350°F. Line a cupcake pan with festive paper liners. Bring 1 cup stout and 1 cup butter to simmer in heavy large saucepan over medium heat. Add cocoa powder and whisk until mixture is smooth. Cool slightly.
Whisk flour, sugar, baking soda, and 3/4 teaspoon salt in large bowl to blend. Using electric mixer, beat eggs and sour cream in another large bowl to blend. Add stout-chocolate mixture to egg mixture and beat just to combine. Add flour mixture and beat briefly on slow speed. Using rubber spatula, fold batter until completely combined. Scoop the batter into your lined cupcake tins. Bake cake until a tooth pick or wooden screwer inserted into center comes out clean, about 30 minutes.
Whiskey Simple Syrup
1/2 c Jameson Irish Whiskey
1/2 c Brown Sugar
Place a small pot over medium high heat. Combine the sugar and whiskey until the sugar has dissolved. Bring to a boil until it has slightly thickened.
Ok, now for the fun part, THE FROSTING! This frosting could not be easier, it is 3 simple ingredients and one tasty bonus. If you don’t have to time to make your own frosting you can also just buy your favorite store brand and mix in 2 ounces of Bailey’s Irish Cream.
Bailey’s Butter Cream Frosting
1 cup of butter (I prefer Kerrygold Pure Irish Butter)
3 cups of powdered sugar( also called Confectioners sugar)
1 tsp of Pure Vanilla Extract
2 ounces or 6 tbs Bailey’s Irish Cream
Using the whisk attachment of a stand mixer, whip the butter on medium-high speed for 5 minutes, scraping the sides of the bowl occasionally. Reduce the speed to medium-low and gradually add the powdered sugar until all of it is incorporated. Add the Baileys, increase the speed to medium-high and whip for another 2 to 3 minutes, until it is light and fluffy.