The last time I had an Irish Car Bomb was senior year of college. As I recall, I didn’t even really want to drink it. I hate beer, and I stay away from whiskey if I can help it, but my friend Melissa told me that if I chugged the drink really quickly all the ingredients would mix together and taste exactly like a chocolate milkshake. She LIED.
The Car Bomb was nothing like a chocolate milkshake. As I choked down the thick fizzy brew, all I could taste was the bitter yeastiness of Guinness, the burn of cheap whiskey (Canadian Mist), and the faintest hint of sweetness from the generic cream liqueur we bought instead of real Baileys. It. Was. Not. Delicious. I was not happy.
This cupcake version of the Irish Car Bomb does make me happy, however. It makes me very happy. What’s not to love about a moist, tender chocolate cupcake filled with rich chocolate ganache and topped with sweet, boozy buttercream? Nothing. It’s the best! Not too boozy, not too sweet; just rich and chocolate-y and delicious. If the drink tasted like these cupcakes, I would be drunk all the time.
Happy early St. Patty’s Day, everyone!
Irish Car Bomb Cupcakes (Adapted from Lauren’s Couch’s recipe)
** I know that the name “Irish Car Bomb” is technically sort of offensive, but it’s the name I’ve always known the drink by. Hopefully no one is offended by this dessert — feel free to call them “Boilermaker Cupcakes” or “St. Patty’s Day Cupcakes”!
- 1 cup Guinness
- 2 sticks butter or margarine (I used “I Can’t Believe It’s Not Butter”)
- 1/2 cup cocoa powder
- 1/2 cup chocolate chips
- 2 cups flour
- 1-1/2 cups sugar
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 eggs
- 2/3 cup plain Greek yogurt
- 2 cups semi sweet chocolate chips
- 2/3 cup cream
- 2 tbsp butter or margarine
- 4 tsp Irish Whiskey
(Baileys Buttercream Frosting)
- 1 stick butter, softened
- 3 cups powdered sugar
- 3 tbsp Baileys Irish Cream Liqueur
(1) Preheat oven to 350. Line two muffin tins with cupcake liners and set aside.
(2) In a pot or large sauce pan, simmer the beer and butter on medium until butter is completely melted.
(3) Add cocoa powder and chocolate chips and stir until your mixture smooth. Take off heat and set aside to cool.
(4) In a large bowl, stir eggs and yogurt together until smooth. Slowly add chocolate mixture.
(5) Add dry ingredients and stir until well combined.
(6) Bake for 15 minutes. Remove from oven and allow to cool on racks.
(7) In a large sauce pan, melt chocolate chips, cream, and butter on medium-low. Stir until smooth. Add your whiskey, stir, then remove from heat and set aside to let mixture cool/thicken.
(8) While your ganache is cooling, scoop a hole into the center of each cupcake with a cupcake corer, apple corer, or spoon.
(9) Fill holes to the brim with thickened ganache.
(10) In another large bowl, cream together butter, Baileys, and powdered sugar. Spoon frosting into a pastry bag and pipe it generously on top of each filled cupcake.
** If you don’t have powdered sugar, go buy some! DO NOT substitute regular granulated sugar. I did that the first time and ended up with a big bowl of thick, too-sweet, super grainy frosting that had to go down the drain.