Irish Car Bomb Cupcakes

by horseradishsauce

These are one of my favorite types of cupcake/cake to make. Everybody loves them. The cake itself is delicious and the frosting is amazing. I took the original recipe from Annie’s Eats, but I added some Jameson to make it a true Irish Car Bomb in a cake.

Irish Car Bomb Cake
Adapted from Annie’s Eats
Yield: 24 cupcakes or 1 9 x 13 sheet cake*
For the Guinness chocolate cupcakes:

  • 1 cup stout (Guinness)
  • 16 tbsp. unsalted butter
  • ¾ cup unsweetened cocoa powder
  • 2 cups all-purpose flour
  • 2 cups sugar
  • 1½ tsp. baking soda
  • ¾ tsp. salt
  • 2 large eggs
  • 2/3 cup sour cream

For the Bailey’s ganache filling:

  • 8 oz. bittersweet chocolate, finely chopped
  • 2/3 cup heavy cream
  • 2 tbsp. butter, at room temperature
  • About 1 tbsp. Bailey’s Irish cream
  • About 1/2 tbsp. Jameson Irish Whiskey

For the Bailey’s buttercream frosting:

  • 8 tbsp. unsalted butter, at room temperature
  • 3-4 cups confectioners’ sugar, sifted
  • 8+ tbsp. – 1/4 cup Bailey’s Irish cream

To make the cupcakes, preheat the oven to 350° F.  Line two cupcake pans with paper liners.  If making sheet cake, butter the pan(s) using your butter wrappers.
Combine the stout and butter in a medium saucepan over medium heat.  Add the cocoa powder and whisk until smooth.  Remove from the heat and allow to cool slightly.

In a large mixing bowl, combine the flour, sugar, baking soda and salt.  In a separate large bowl, beat together the eggs and sour cream to blend.  Add the stout-butter mixture and beat just to combine.  Mix in the dry ingredients gently just until incorporated.  Divide the batter evenly between the cupcake liners, filling them about 2/3 to ¾ full.  Or pour into the sheet pan/divide evenly between two sheet pans. Bake until a toothpick inserted in the center comes out clean, about 17 minutes for cupcakes…longer for sheet cakes but probably not as long for 1/2 sheet cakes…  Allow cupcakes to cool in the pan for 5-10 minutes, then transfer to a wire rack to cool completely. Allow sheet cake to cool for about 30 minutes. Of you are serving it out of the pan, remove it and place it on your serving pan to finish cooling.

To make the ganache filling, place the chocolate in a heatproof bowl.  Heat the cream in a small saucepan until simmering, then pour it over the chocolate.  Let sit for one minute and then whisk until smooth.  If the chocolate is not completely melted, place the bowl over a double boiler or give it a very short burst in the microwave (15-20 seconds).  Add the butter, Bailey’s and Jameson and stir until combined.

Set aside to let the ganache cool until it is thick enough to be piped.  (You can use the refrigerator to speed the cooling process, but be sure to stir every 10 minutes or so to ensure even cooling.)  Meanwhile, cut out a portion from the center of the cupcakes using the cone method (a small paring knife works best for this).  Or, follow which ever sheet cake method you decided on. Once the ganache has reached the correct consistency, transfer it to a piping bag fitted with a wide tip and pipe it (or just spoon it) into the cupcakes.

To make the frosting, place the butter in a medium bowl and beat until light and fluffy, about 2-3 minutes.  Gradually add the powdered sugar until it is all incorporated.  Mix in the Bailey’s until smooth.  Add more if necessary until the frosting has reached a good consistency for piping or spreading.  Frost as desired.

*Discussion on Methods for Making a Sheet Cake
The sheet cake method in the following pictures I used because my friend hadn’t given me back my second sheet cake pan.
There are two ways that I make sheet cakes with a filling.
1. Slice the final cake in half OR bake two half-thickness cakes, then cut a bit of an indentation into the bottom half (using the same method as below), fill, and add the top.
2. Take the finished single (cooled) cake and cut off the top crust, leaving a border of about 1/3-1/2 inch around. To do this, just cut into the crust about a 1/4 inch into the cake, then after the square you plan to cut out is complete, just slice horizontally underneath it. Lay the pieces on a separate pan or plate, then hollow out the exposed part of the cake. The amount you hollow out will depend on how much filling you have.
If you want the filling to be closer to the middle than the top, cut the top slices thicker and remove more cake.
Add the filling, replace the top, and frost. Bam

Pieces of the top layer, upside-down.

Filling the cake with ganache


Frosting, mmmm...

2 Comments to “Irish Car Bomb Cupcakes”

  1. this looks incredibly delicious.

  2. OH MY GOSH. I made these last week, and they are SOO good.

    The ganache is kind of intense, but the frosting is freaking incredible, so next time I might see if I can get away with omitting the middle.

    Also, the Guinness didn’t want to mix with the chocolate and I got worried I’d overheated it, but I whisked it briskly and it behaved itself fine .

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