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Today we are making cupcakes, but first, we need to start with a cocktail… Did you know that the Irish Car Bomb is one of the most popular drinks in the world? Do you know what is in an Irish Car Bomb?

Irish Car Bomb

1/2 shot Bailey’s Irish cream
1/2 shot premium Irish whiskey
3/4 pint Guinness stout

Layer the Bailey’s and then the Irish whiskey in a shot glass.  Pour the Guinness into a pint glass or beer mug 3/4 of the way full and let settle. Drop the shot glass into the Guinness and chug.     

Serves 1

Supposedly it is delicious- unless you don’t drink it quickly – then it will curdle and increasingly taste worse and worse.  I wouldn’t know, I do not care for stout beer. One thing I do know is that if you take those three liquors and turn them into cupcakes… WOW! The very best cupcakes I’ve had in a long long time. And positively PERFECT for St. Patrick’s Day!

I found the original version of this recipe at the wonderful Smitten Kitchen. And while I was there, I learned something new, which is always fun! Turns out the test kitchen chefs at Martha Steward Living found that when they added powdered sugar a bit at a time instead of all at once, quick buttercream frostings were less grainy, and ended up requiring less sugar to thicken. I tried it myself, and it’s true – cool!

Stout and Irish Whiskey Cupcakes with Bailey’s Irish Cream Frosting (aka Irish Car Bomb Cupcakes) 

              Inspired by Smitten Kitchen

Stout Cupcake Batter
1 cup stout (such as Guinness)
1 cup (2 sticks) unsalted butter, room temperature
3/4 cup cocoa powder
2 cups flour
2 cups sugar
1  1/2 teaspoons baking soda
3/4 teaspoon salt
2 eggs
2/3 cup sour cream

Whiskey Ganache Filling
2/3 cup heavy cream
8-ounces bittersweet chocolate, chopped
2 tablespoons unsalted butter, room temperature
1 tablespoon premium Irish whiskey (such as Jameson)

Bailey’s Frosting
3/4 cup (1  1/2 sticks) unsalted butter, room temperature
5  1/2 to 6 cups powdered sugar
5 to 6 tablespoons Bailey’s Irish cream

Kelly green or shamrock sprinkles, optional

Cupcakes: Preheat oven to 350 degrees. Line 24 cupcake cups with liners.

Bring the stout and butter to a simmer in a heavy, medium saucepan over medium heat. When the butter has completely melted, add the cocoa powder and whisk until the mixture is smooth. Set aside to cool slightly.

Whisk the flour, sugar, baking soda, and salt in a large bowl to combine.  Using a standing mixer beat the eggs and sour cream on medium until combined. Add the warm stout-chocolate mixture to the egg mixture and beat just to combine.

Reduce the speed to low, add the flour mixture and mix briefly. Use a rubber spatula to fold the batter until completely combined.

Evenly divide the batter among the cupcake liners. Bake until a toothpick into the center comes out clean, about 20 to 22 minutes. Completely cool the cupcakes on a rack.

Whiskey Ganache Filling: In a medium saucepan heat the cream until just simmering, remove from heat and dump in the chocolate.

Let it sit for two minutes and then, using a rubber spatula, stir it the cream and chocolate come together until smooth.

Add the butter and whiskey and stir until combined. Let the ganache sit until it is just slightly warm, and still pourable.

Fill the Cupcakes: Using a 1-inch round cookie cutter or the bottom of a large decorating tip, cut the centers out of the cooled cupcakes, going about two-thirds of the way down.

Transfer the ganache to a 2-cup or larger liquid measuring cup with a pour spout and fill the holes in each cupcake to the very top.

Bailey’s Frosting: Using the whisk attachment of a standing mixer, whip the butter on medium-high speed for 4 minutes, scraping the sides of the bowl occasionally. Reduce the speed to medium-low and add 1/2 cup of the powdered sugar at a time until the frosting is light and fluffy. Add 5 tablespoons of Bailey’s and increase the speed to medium-high and whip for another 2 to 3 minutes, until it is again light and fluffy, adding another tablespoon of Bailey’s if needed.

Transfer frosting to a pastry bag fitted with a decorative tip and frost the cupcakes. Decorate with Kelly green or shamrock sprinkles, if desired. Store the cupcakes in an airtight container at room temperature for up to 1 day.

Makes 24

The filled cupcakes may also be well-wrapped and frozen, then thawed and frosted.