Guinness, Whiskey & Irish Cream Cupcakes

As I mentioned on Friday, I have been doing some experimentation with the beer and chocolate combination. The Guinness-chocolate ice cream that I made totally kicked butt, so I couldn’t wait to see how I liked beer and chocolate in my cake. The answer? I like it, a whole heck of a lot. This was my first time doing Guinness-chocolate cakes, and I was totally optimistic that I would love it, and I was definitely right. These cupcakes are fashioned after the popular drink that consists of a shot of Baileys Irish Cream and Irish whiskey dropped into a pint of Guinness. I have never had one myself, but I’ve heard that if you can get it down before it curdles, it’s smooth, delicious and almost tastes like a milkshake. I’ll believe it because these cupcakes are all sorts of delicious. They’re also very boozy. Consider yourself warned :)

These cupcakes consist of a Guinness-chocolate cake base, which has a wonderful depth of flavor and is also supremely moist. The centers of the cupcakes are cut out and filled with a chocolate ganache that has been spiked with Irish whiskey. And to top it all off, the frosting is my favorite vanilla buttercream that has been doused with a serious amount of Baileys Irish Cream.

While you can’t really taste the beer in the cupcakes (it serves as more of a flavor enhancer for the chocolate), you can definitely taste the alcohol in the filling and the frosting. Which I think means that the cupcakes are a success 😉  Plus, they got six big thumbs up!

I think I need to start converting more drinks into baked goods, this was too much fun (and way delicious!).

Two year ago: Sour Cream Coffee Cake
Three years ago: Pot Roast in the Crock Pot

Guinness, Whiskey & Irish Cream Cupcakes

Yield: 24 cupcakes

Prep Time: 40 minutes

Cook Time: 17 minutes

Total Time: 1 hour

Guinness cupcakes with a Jameson whiskey ganache center and topped with a Baileys Irish Cream frosting.

Ingredients:

For the Cupcakes:
1 cup Guinness stout
1 cup unsalted butter, at room temperature
¾ cup Dutch-process cocoa powder
2 cups all-purpose flour
2 cups granulated sugar
1½ teaspoons baking soda
¾ teaspoons salt
2 eggs
2/3 cup sour cream

For the Whiskey Ganache Filling:
8 ounces bittersweet chocolate
2/3 cup heavy cream
2 tablespoons butter, at room temperature
2 teaspoons Irish whiskey

For the Baileys Frosting:
2 cups unsalted butter, at room temperature
5 cups powdered sugar
6 tablespoons Bailey's Irish Cream

Directions:

1. To Make the Cupcakes: Preheat oven to 350 degrees F. Line 24 cupcake cups with liners. Bring the Guinness and butter to a simmer in a heavy, medium saucepan over medium heat. Add the cocoa powder and whisk until the mixture is smooth. Cool slightly.

2. Whisk the flour, sugar, baking soda and salt in a large bowl to combine. Using an electric mixer, beat the eggs and sour cream on medium speed until combined. Add the Guinness-chocolate mixture to the egg mixture and beat just to combine. Reduce the speed to low, add the flour mixture and beat briefly. Using a rubber spatula, fold the batter until completely combined. Divide the batter among the cupcake liners. Bake until a thin knife inserted into the center comes out clean, about 17 minutes. Cool the cupcakes on a rack.

3. To Make the Whiskey Ganache Filling: Finely chop the chocolate and transfer it to a heatproof bowl. Heat the cream until simmering and pour it over the chocolate. Let it sit for one minute and then, using a rubber spatula, stir it from the center outward until smooth. Add the butter and whiskey and stir until combined. Let the ganache cool until thick but still soft enough to be piped.

4. To 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 piping back with a wide tip and fill the holes in each cupcake to the top.

5. To Make the Baileys Frosting: 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.

6. Using your favorite decorating tip, or an offset spatula, frost the cupcakes and decorate with sprinkles, if desired. Store the cupcakes in an airtight container.

(Recipe adapted from Smitten Kitchen)

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486 Responses to “Guinness, Whiskey & Irish Cream Cupcakes”

  1. Barbara on March 14, 2011 at 2:26 am

    Oh dear. I am giving up sugar for the next 40 days. Why does St. Patrick’s Day have to fall during lent!? These look so unique and amazing.

    Reply

    • Gen on March 12th, 2015 at 11:23 pm

      St. Patrick’s day is your cheat day during lent, so go for it! These seem wayyyy to delish to pass up!

      Reply

  2. happy-bowl on March 14, 2011 at 4:34 am

    my eyes fooled me in the first place when i saw the paper liners peeling out. then after having closer look…..well, BEB yours is a great blog. may i add your blog to my blog roll..

    Reply

  3. Lisa (Dishes of Mrs. Fish) on March 14, 2011 at 5:54 am

    How fun! These look so festive. :)

    Reply

  4. Happy When Not Hungry on March 14, 2011 at 6:31 am

    I haven’t had an Irish car bomb since college! What a creative recipe! These cupcakes look delicious. Def have to try!

    Reply

  5. Katrina on March 14, 2011 at 7:19 am

    This is an amazing idea!! Great recipe :)

    Reply

  6. Diana on March 14, 2011 at 7:54 am

    Wow, these look so good!! I love the drink, which (for me at least) is hard to get down but delicious if you can do it. I can only imagine the cupcake version is doubly delicious! Also, the thought of Baileys in frosting makes me drool a little. :o)

    Reply

  7. Amanda (Eating Up) on March 14, 2011 at 8:21 am

    I don’t have to wait until Thursday to bake these, right? Good.

    Reply

  8. Lauren at Keep It Sweet on March 14, 2011 at 8:22 am

    That whiskey ganache filling sounds incredible! The whole cupcake looks amazing.

    Reply

  9. Ariel on March 14, 2011 at 8:40 am

    I made these last year – (this year, i’m on the lent-bus with a few of the rest of you) – and they were AMAZING. Pro-tip: after they’ve cooled, stick them in the freezer. The booze keeps them from freezing solid, and you just have tasty pucks of delicious. Yum!

    Reply

  10. kate@ahealthypassion on March 14, 2011 at 8:41 am

    these look so amazing I am a sucker for anything filled

    Reply

  11. Sweet Bella Roos on March 14, 2011 at 9:15 am

    My bf LOVES Irish Car Bombs (the drink, obviously). Have to make these for him! Great recipe, these cupcakes are too cute.

    Reply

  12. Kelly on March 14, 2011 at 9:48 am

    I just used these same cupcake liners on the batch I made yesterday! Love your blog and can’t wait to try out some of the recipes you’ve been posting lately – the frosting on these cupcakes looks so moist and tasty!

    Reply

    • Janelle_Bella on May 5th, 2011 at 1:38 pm

      What store did you buy those cupcake liners from? Or where can I buy them online?

      Reply

      • Michelle on May 5th, 2011 at 3:21 pm

        Hi Janelle, I bought the cupcake liners from Michaels when they had all of their St. Patrick’s Day stuff out.

        Reply

      • Chloe on October 25th, 2013 at 2:39 am

        I was wondering that too!

        Reply

  13. Sharlene on March 14, 2011 at 10:25 am

    These are gorgeous and all kinds of festive! Guinness is one of my favorite beers and I can’t imagine not loving these.

    Reply

  14. Adriana on March 14, 2011 at 10:38 am

    These cupcakes look amazing! I can’t wait to see more cocktail inspired cupcakes.

    Reply

  15. Rachel @ The Avid Appetite on March 14, 2011 at 11:01 am

    These look fantastic! I make an Irish Carbomb Cupcake too, but I do a whiskey glaze, followed by the Bailey’s frosting – works every time :)

    Reply

  16. Lindsay @Eat, Knit, Grow on March 14, 2011 at 11:08 am

    Amazing cupcakes! What a fantastic idea!

    Reply

  17. jen @ the baked life on March 14, 2011 at 11:29 am

    yum! Love all the St. Patty’s recipes :)

    Reply

  18. Paula on March 14, 2011 at 12:48 pm

    Definitely my kind of cupcake! Cheers :)

    Reply

  19. Russ on March 14, 2011 at 1:28 pm

    Love the idea, I’ll be making these ASAP, even if i have to eat them all by myself( DARN)!!! Thanks!

    Reply

  20. Sarah @ The Pajama Chef on March 14, 2011 at 8:13 pm

    looks delicious! beautiful photographs :)

    Reply

  21. Lauren on March 14, 2011 at 8:34 pm

    OMG!!!!! I got so excited, I had to do a little dance. These sound….what is a better word than incredible? Great job. I love the name and idea.

    Reply

  22. Donut on March 14, 2011 at 8:45 pm

    I love the presentation of these cupcakes!
    The only thing is…you left out the measurement for the baking soda.

    Reply

    • Michelle on March 15th, 2011 at 8:01 am

      Oops, sorry about that! It is 1.5 teaspoons, and I made sure to fix it above. Thanks for the catch!

      Reply

  23. Hillary on March 14, 2011 at 9:12 pm

    I made these using the recipe on smitten kitchen last year
    And they were the hit of the party. Your recipe
    Is very similar

    Reply

  24. Mackenzie@The Caramel Cookie on March 14, 2011 at 9:18 pm

    Wow! These look like a lot of work but very delicious! Mind sending some my way ;)?

    Reply

  25. Caroline on March 14, 2011 at 9:45 pm

    These are my go-to cupcakes! everyone absolutely adores them! Yours look so much prettier than mine!

    Reply

  26. Sandra on March 14, 2011 at 10:25 pm

    Let’s hear it for the booze!! I’ve been thinking along the same lines, combining 1iquor into baked goods. It’s a win-win. Look forward to your combos.

    Reply

  27. Kimberly on March 14, 2011 at 10:27 pm

    Love the cupcakes!

    Reply

  28. Mikaela Cowles on March 15, 2011 at 1:13 am

    You take my breath away…

    Reply

  29. Jen on March 15, 2011 at 1:15 am

    My boyfriend loves ICB’s and I can’t wait to make these for him, thanks for posting :)

    Reply

    • Andrew on February 26th, 2015 at 3:04 am

      Do you love the drink or the terrorist atrocity it celebrates?

      Reply

  30. Kimberly on March 15, 2011 at 1:52 am

    Where did you get the cupcake liners?

    Reply

    • Michelle on March 15th, 2011 at 7:54 am

      Hi Kimberly, I got them at Michael’s.

      Reply

      • Kimberly on March 15th, 2011 at 8:43 am

        Thank you!

        And you thank you for your blog and sharing your talents with us!

        Reply

  31. Peggy on March 15, 2011 at 9:23 am

    Okay, this is serious business here. I need to get some Guinness pronto!

    Reply

  32. Angela @ Mind Over Batter on March 15, 2011 at 9:47 am

    Oh, I need to get on this! I made some homemade Bailey’s last night ( and, um *cough* had a couple of shots), which I’m definitely using for these awesome looking cupcakes! Thanks for sharing such a great recipe!

    Reply

  33. RavieNomNoms on March 15, 2011 at 10:56 am

    Holy hell yes please! I cannot tell you how much I am drooling right now over these! I love Irish Car Bombs and then to put it into a cupcake?! ::drools:: I am bowing down to you my Brown Eyed baker, you are a genius!

    Reply

  34. Ash on March 15, 2011 at 2:29 pm

    They look so delish! Can’t wait to try!!

    Reply

  35. Amy on March 15, 2011 at 3:07 pm

    I just made this cake last night! How funny to see it on this morning on your blog. I made mine into a single layer cake (with 6 cupcakes left over), and frosted it with the peanut butter frosting recipe from her (which uses the natural stuff, just peanuts and salt!) http://www.epicurious.com/recipes/food/views/Chocolate-Cake-with-Milk-Chocolate-Peanut-Butter-Frosting-and-Peanut-Butter-Brittle-351020

    Just in case you’re ever interested in a new’do for the cake! So, so, tasty!

    Reply

  36. Apicius' Apprentice on March 15, 2011 at 3:10 pm

    These are so wrong, they are right. What a great idea for a St. Patty’s day treat!

    Reply

  37. Amy B @ Second City Randomness on March 15, 2011 at 3:52 pm

    I made these last year from Smitten Kitchen! But I did a whiskey caramel center to mix it up a bit…

    The Bailey’s Frosting is truly lifechanging. Seriously.

    Reply

  38. Lauren from Lauren's Latest on March 15, 2011 at 5:20 pm

    OH MY….

    Reply

  39. Avanika (Yumsilicious Bakes) on March 15, 2011 at 5:31 pm

    These look and sound delicious!! Love all the green. Can’t wait to make it! Bookmarked and stumbled :)

    Reply

  40. Vera on March 15, 2011 at 9:06 pm

    I must have these, they sound absolutely AH-mazing….(and the drink is delicious if you can get it down…its been a few years since I could!)

    Reply

  41. marla {family fresh cooking} on March 16, 2011 at 8:26 am

    And the fact that these cupcakes are filled makes them that much more fabulous!! So fun :)

    Reply

  42. Erin A. on March 16, 2011 at 11:26 am

    I made a different version of these last night, sans the filling. I used Young’s Double Chocolate Stout and the recipe for both cake and Irish Cream frosting differ but they were DELICIOUS! The Young’s brings an excellent flavor to the cupcakes. I posted them on my blog this morning because they were that good! Sent the rest with hubby to work though…I’d eat them all! :)

    Reply

  43. Cheryl and Adam @ pictureperfectmeals.com on March 16, 2011 at 12:16 pm

    Guinness, Bailey’s and Jameson all in one recipe! YUM! And how perfectly iced these little darlin’s are! This is a perfect St. Patty’s recipe! Dessert tomorrow, then…

    Reply

  44. Emily @ eat.drink.run. on March 16, 2011 at 12:42 pm

    those are beautiful! and look so delicious! i agree that turning drinks into food is a wonderful thing!

    Reply

  45. Tarrah Dame on March 16, 2011 at 8:15 pm

    Thank you so much for sharing these! I have wanted to make them for a year now and spotted them on your blog. I made these tonight and they turned out wonderfully! I’m super excited to share these with my friends over some green beer tomorrow…I linked you here http://damegoodeats.blogspot.com/2011/03/irish-car-bomb-cupcakes.html
    thanks again! :)

    Reply

  46. Brittany on March 16, 2011 at 8:36 pm

    I just made these and they are simply DELICIOUS! My roommates ate up half of them before I could even pack them up for work. I did sub greek yogurt for the sour cream (because that’s what I had in the fridge) and they were still amazing. Can’t wait to share them! Thank you for the recipe.

    Reply

  47. Tameka on March 16, 2011 at 9:24 pm

    I made these tonight to take to the office tomorrow. They smell delicious! I can’t wait to see what people think tomorrow. Thanks for the recipe.

    Reply

  48. Lisa D on March 16, 2011 at 10:57 pm

    I made these to bring to work tomorrow — both my husband and I almost passed out from how delicious they were. Cannot wait to hear what everyone has to say tomorrow. I did leave out the ganache thinking that ALL the alcohol would make them NSFW. I will make them again for this weekend WITH the ganache :)

    Reply

    • Melissa J on March 4th, 2015 at 8:11 pm

      How far ahead of the festivities can these be made?

      Reply

      • Michelle on March 5th, 2015 at 12:19 pm

        Hi Melissa, You can make them up to a day in advance. After that, they won’t be as fresh.

        Reply

  49. Michelle on March 16, 2011 at 11:05 pm

    I’ve been wanting to try these for years – so glad to see a recipe for them just in time for St. Patty’s. Quick question – what tip did you use to pipe your frosting (or how)? It looks so pretty and much better than my slapping it on with a spatula!

    Reply

    • Michelle on March 16th, 2011 at 11:39 pm

      Hi Michelle, I used a Wilton 1M tip and just sort of swirled it around. Enjoy the cupcakes!

      Reply

  50. Elizabeth on March 17, 2011 at 12:05 am

    I’m attempting to make these now! Do they need to be refrigerated once they are filled and frosted?

    Reply

    • Michelle on March 17th, 2011 at 12:13 am

      Nope! You can store them at room temperature.

      Reply

      • Elizabeth on March 17th, 2011 at 1:47 am

        Thank you! They turned out great. I can’t wait to enjoy them tomorrow!

        Reply

  51. eliza on March 17, 2011 at 4:23 am

    I’ve made these a bunch of times from smitten kitchen and they are amazing. The only improvement I’ve found is using a Sweet/Milk Stout. The cupcakes are much more yummy without the dry bitterness of the Guinness. They are a hit every time I make them.

    Reply

  52. Jaclyn on March 17, 2011 at 11:12 am

    I made these cupcakes last night and they are AMAZING! They disappeared very quickly at work today :)
    I linked to these in my blog: http://jaclynscookies.blogspot.com/
    Thank you for sharing this fabulous recipe!

    Reply

  53. Angela on March 17, 2011 at 11:42 am

    Great recipe! I did a post about St. Patty’s Day feasts and linked to this recipe in a shoutout. Thanks for posting it! Here’s my link.

    http://reluctantwwfoodie.wordpress.com/2011/03/17/a-st-pattys-day-feast/

    Reply

  54. Stephanie on March 17, 2011 at 1:03 pm

    I made these for work today and everyone loved them! Thanks so much for sharing this great recipe!

    Reply

  55. OffanRunnin on March 17, 2011 at 4:34 pm

    This was wonderful! Family loved them… Thanks so much for the idea!

    Reply

  56. Chelsea on March 17, 2011 at 11:39 pm

    AMAZING! I brought them to a St. Patrick’s Party tonight and they were a HUGE HIT! Thanks!

    Reply

  57. mendomamma on March 18, 2011 at 2:09 pm

    OMG- These are insanely ridiculously delicious! We purchased, we created and we CONQUERED! Each cupcake weighs seemingly a pound (it’s the butter) and were the most decadent treats to eat and share. I work at a high school, shared them with my teachers and staff and felt like I was gifting precious little cups of St. Patrick’s Day “forbidden” goodness…fantastic all around!

    Reply

    • Robert on April 20th, 2014 at 1:14 pm

      So you are saying you took alcohol infused treats into a public high school?

      Reply

      • A Dabney on July 26th, 2014 at 10:40 pm

        You couldn’t get my two year old drunk with one of those cupcakes, I don’t think it’s a huge risk.

        Reply

  58. Jen on March 19, 2011 at 3:16 pm

    I made these last year and they were delicious. The frosting is amazing!

    Reply

    • Sunny on February 3rd, 2013 at 2:47 am

      The cupcakes are FANTASTIC!

      Reply

  59. Allison on March 20, 2011 at 3:45 pm

    If you haven’t seen it already, you might like the cookbook “Booze Cakes” by Krystina Castella and Terry Lee Stone.

    Reply

  60. Russell on March 20, 2011 at 9:38 pm

    Oh my! Those look and sound awesome. I’m not a fan of beer, but the few times I had an Irish Car Bomb, I did like it! And I LOVE Bailey’s!

    Reply

  61. Dorothy on March 20, 2011 at 10:14 pm

    I was looking for something new and fun to make for this past St Patrics day and came across this recipe. These were, without a doubt, the most delicious cupcakes I ever made! They were absolutely awesome! A total hit and so pretty too! Thank you for sharing. I can’t wait to try some of your other recipes. Very nice website! I am an avid cook/baker and really appreciate having new places to go for recipes!

    Reply

  62. Maggie on March 21, 2011 at 12:16 am

    OK, I’m 90% sure I’m crazy here, but … that frosting’s butter-to-sugar ratio looks totally insane to me. But that’s what you meant? It’s not “2 sticks” or anything?

    Cupcakes are cooling; ganache and frosting will come in the morning. Then, when I take them to work, all shall love me and despair. MWAH HA HA HA HA!

    Reply

    • Michelle on March 21st, 2011 at 7:49 pm

      Hi Maggie, Nope, it’s 2 cups :) Love that frosting! :)

      Reply

      • Maggie on March 21st, 2011 at 10:09 pm

        >Love that frosting!

        WOW. Yeah, me too! I held my breath, made it as written, and I think it’s the first frosting I’ve ever really loved! (I find most to be too sweet, but this was perfect!)

        They were a huge hit at work — everyone’s saying they’re the best cupcakes they’ve ever had. Thank you so much for another knock-out recipe!

        Reply

      • christine on October 1st, 2011 at 6:40 pm

        Just made these awsome tasting cupcakes. My friends and family were blown away by the taste . Thank you so much for thr recipe.

        Reply

  63. Yaneri on March 21, 2011 at 4:11 pm

    I don’t know if someone posted this question but, what icing tip is the one you used to make these cupcakes? I simply love how they look!!!

    Yaneri

    Reply

    • Bungalow Betty on March 21st, 2011 at 5:20 pm

      Yaneri, she did…

      Michelle March 16, 2011 at 11:39 pm

      Hi Michelle, I used a Wilton 1M tip and just sort of swirled it around. Enjoy the cupcakes!

      Happy baking!

      Reply

  64. Heather on March 22, 2011 at 12:16 pm

    These cupcakes were simply delicious!! I made mine without the ganache (I found the recipe the morning of St. Pat’s and didn’t have the time to make it, I wanted the cupcakes ASAP!), and they were very very tasty. I have mounds of frosting left, however. I MUST find another use for it, pronto! :) Thanks BEB, they were wonderful!

    Reply

  65. Glenn on March 22, 2011 at 10:33 pm

    If my coworkers brought things like this to work, I’d take a LOT less vacation and sick time! :-) I will definitely be trying this recipe!

    Reply

  66. Penny Wolf on March 26, 2011 at 8:55 am

    So how about a “puttanesca sauce recipe” next? lol

    Reply

  67. Cookin' Canuck on March 27, 2011 at 2:36 pm

    Oh my – now that’s the way to do St. Patrick’s Day. The filling looks too good to resist.

    Reply

  68. Scot on March 27, 2011 at 3:08 pm

    Hmmmm…wondering if there is a non-boozy adaptation of this. Don’t worry, I totally intend on making these for a party coming up very soon, but for the “underage” folk, and some of the HRs that don’t drink at all…I’m wondering. If you replace Guinness with coffee (atrocity!) and the Bailey’s with “Irish Cream Flavored” coffee creamer and nix the whiskey from the ganache…would it make a reasonable (if not somewhat boring) substitute?

    Reply

  69. amanda on March 29, 2011 at 10:37 pm

    I absolutely love Irish car bombs! I can’t believe how much they taste like chocolate milk but get you totally messed up! Hahah! I can’t wait to make these! They sound delicious! Thank you! :)

    Reply

  70. Shana on April 2, 2011 at 11:57 pm

    Made these for a girls night in and they were a HUGE hit. We each poured a pint of vanilla porter and had a cupcake or two and it was FABULOUS! Thanks for the recipe.

    Reply

  71. Rebecca on April 8, 2011 at 9:42 pm

    Hi Michelle, i love all of your recipes and appreciate all of the wonderful posts and pics. keep doing what you do. <3

    Reply

  72. Rebecca on April 8, 2011 at 9:44 pm

    btw, as soon as i have the money to buy all of the alcohol, i’m going to try this delicious looking recipe!

    Reply

  73. Ian McGough on April 15, 2011 at 3:46 pm

    I just received these cupcakes as a gift for my recent birthday, the recipe found on this website. They were delicious.

    Reply

  74. Tracy on April 19, 2011 at 11:31 am

    These look amazing! Thank you for the great recipe, can’t wait to try them! Neither can my husband =)

    Reply

  75. McMolly on April 24, 2011 at 10:32 pm

    I make a recipe similar to this one, but I make the ganache first and then make the batter. Just before baking, I pop a piece of frozen ganache into the center of the batter. The center stays all melty and gooey, even after these bad boys have cooled all the way. It takes a little extra effort, but it is well worth it!

    Reply

  76. Amy on April 28, 2011 at 4:29 pm

    These are great! I made them for St. Patrick’s Day and brought one to a friend of mine who owns a bar next door to my office. He loved it so much, he asked me to bring a batch to his birthday party this weekend.

    Reply

  77. Brandi on May 29, 2011 at 6:02 pm

    Ohmy! I am using these for my St Patrick’s Day wedding next year!!!

    Reply

  78. cupcakelover on June 9, 2011 at 4:29 pm

    Hi! I am so excited to try these!! Just curious, does the recipe make 24 regular size or mini cupcakes? Thanks!

    Reply

    • Michelle on June 9th, 2011 at 4:39 pm

      24 regular muffins. Enjoy!

      Reply

  79. Jessica on June 13, 2011 at 12:19 am

    I made some like these last St. Patrick’s Day. I’m a big fan of incorporating alcohol in my cupcakes as well as creating cupcakes that are modeled after drinks. I have made Margarita Cupcakes as well as Caramel Macchiatto. I’ve also made Chocolate Vodka Raspberry cupcakes (not an actual drink, I know). I’m thinking the next one is going to be a Mudslide or something like that.

    Reply

  80. Rebecca on June 18, 2011 at 10:21 am

    I’ve been on such a cupcake streak and made some Irish Cream cupcakes just a bit ago. My friend practically live on guiness and Irish Car Bombs are one of his favorite drinks – he went crazy when he heard there could be a cupcake version! Totally making these today. I just hope it’ll be alright to leave out the whiskey because we’d never drink the rest of the bottle….

    Reply

  81. Barsha on July 19, 2011 at 2:12 pm

    Its look really beautiful, very delicious and tasty.

    Reply

  82. Vanessa on July 20, 2011 at 6:50 pm

    These cupcakes look so wonderful! Thank you for sharing, as always. Your blog is great, and I love stealing recipes from it. :)

    Reply

  83. Sonya M on July 29, 2011 at 10:34 pm

    Best. Frosting. Ever!!! Absolutely delicious cupcake all around, but the frosting really seals the deal! I made these tonight for a cookout tomorrow and 4 of them have mysteriously disappeared already! I am a new follower and love all of your recipes I’ve read so far. After trying these yummy little cakes I am looking forward to trying more of your recipes!! Thank you for posting these! Happy baking!

    Reply

  84. toot on August 2, 2011 at 12:09 pm

    these were AMAZING!!!

    loved every bite.

    great idea and great recipe, thanks for sharing!

    Reply

  85. Mommy Ro on August 4, 2011 at 7:26 pm

    That is too funny! I was just joking the other day with the kids about different ice creams … and we joked about putting beer in ice cream! And you actually did it! Awesome! THe cup cakes look FABULOUS!!!
    Ro :)

    Reply

  86. Laura on August 13, 2011 at 10:34 am

    Did anyone else have an issue with the ganache being too bitter? I feel like it needed some sweetness or something, because while the cake was balanced nicely by the sweet icing, the ganache ruined the taste for me. Any specific brand recommendations for the chocolate?
    I’ve had these before and they were awesome, I don’t know where my friend got the recipe, but I am going to try these again until I get them right!!

    Reply

    • Michelle on August 13th, 2011 at 11:31 am

      Hi Laura, If you found the chocolate ganache too bitter, I would try using a semi-sweet chocolate instead of the bittersweet. That should do the trick!

      Reply

      • Laura on August 18th, 2011 at 9:09 am

        Great that worked, thank you so much!! These pretty much rule.

        Reply

  87. allen on August 18, 2011 at 11:21 pm

    hi i was just wondering why you use guinness stout? every irish car bomb i have had called for guinness draught.

    Reply

    • Michelle on August 18th, 2011 at 11:26 pm

      Hi Allen, It was just the particular recipe I happened to use. I don’t think it makes too much of a difference.

      Reply

      • allen on August 18th, 2011 at 11:29 pm

        okay, thank you. these look delicious!

        Reply

  88. Rose on August 22, 2011 at 5:36 pm

    Hello! I love your site! I was wondering, does this recipe call for 24 standard size cupcakes or 24 mini cupcakes? your pictures look like mini cupcakes and wanted to clarify before making it. Thanks so much! I cannot wait to try these. :)

    Reply

    • Michelle on August 23rd, 2011 at 10:22 am

      Hi Rose, They are standard cupcakes. Mine in the pictures are full-size cupcakes.

      Reply

  89. Stacy Rolfe on August 23, 2011 at 9:24 pm

    Made them this weekend. Love is an understatement! Brought them to a bar for a going away party and there were so many we gave them to strangers and made some great friends!!
    The batter was alittle thicker than I am used to but trust it! the ganache was WAY thinner than it should have been- put it in the freezer to cool it down faster. I made them with a hand mixer and they came out great!

    Reply

  90. Lisa on August 26, 2011 at 12:35 am

    Irish Car Bomb drinks are fantastic and so are the cupcakes. I made them tonight for my boyfriends friends who are coming into town tomorrow (trying to make a good first impression) They all, including myself, love whiskey, guinness, and baileys; what better reciepe to make! Tried one tonight and it was fantastic! Thank you for the reciepe. I have been really enjoying your blog since I found it about 3 weeks ago!!!

    Reply

  91. Molly Cooper on August 29, 2011 at 10:22 am

    Hello Michelle! My friend Vania introduced me to your website, and together we made these cupcakes to bring to a barbeque last Saturday. I am now absolutely in love with them, the three types of alcohol blend beautifully and the taste is so sophisticated! The biggest modification we made to your recipe was the addition of a LOT more Jameson to the ganache :)

    I blogged about it and included my pictures of our finished product, as well as a link back to your post, in case you’d like to see: http://mollyandaustin.blogspot.com/2011/08/my-fanciest-cupcake-yet.html

    Thank you for sharing this recipe, I look forward to trying more!

    Reply

  92. tink on August 30, 2011 at 6:03 am

    wow, i came to the party late but these cupcakes look amazing! im going to have a go. im a notoriously rubbish baker but i did have a go this weekend, let me know what you think?
    http://laughteriscatching.com/2011/08/27/to-your-posts-let-the-bake-off-begin/

    Reply

  93. Pete on August 30, 2011 at 11:35 pm

    Just Stumbled this post. They look awesome. Will have to try them out sometime.

    Reply

  94. J on September 1, 2011 at 6:35 pm

    They were delicious. I made some for my parents and my mother described them as “Decadence bordering on insanity.” I did substitute Jameson with The Knot, I’d also note, because I forgot to get some for this recipe. 😉
    I’d definitely recommend making these. They’re awesome.

    Reply

  95. nobitchassness on September 2, 2011 at 12:21 am

    do you think this would taste good as a vanilla recipe? i have some friends that dont like chocolate. :/

    Reply

    • Michelle on September 2nd, 2011 at 12:05 pm

      I’m really not sure; the Guinness in the recipe pairs really well with the chocolate. I guess you could give it a try, but I’m not sure how the flavors would work out.

      Reply

  96. Meghan on September 4, 2011 at 10:50 am

    I love Irish Car Bombs (the DRINK) and I’m sure the cupcakes are great too!

    Reply

  97. T on September 14, 2011 at 11:41 pm

    Yummm!!! These look amazing! I can’t wait to give them a try!

    Reply

  98. Elyse on September 25, 2011 at 10:58 pm

    I’m going to be sharing these cupcakes with my class in Autumn wrappers just because lol. The photos look gorgeous, and that buttercream is divine.

    Reply

  99. Rachael on October 4, 2011 at 9:53 am

    I tried these cupcakes out, and took them to my local Irish Pub, and they were a hit!!! Everyone loved them! I just added another favorite BEB recipe to my collection!! :)

    Reply

  100. Caitlin on October 5, 2011 at 4:24 pm

    i just want to say this recipe is so amazing. usually when i try a new cupcake recipe i usually have to have a test batch, but the first time i made them they were fantastic. i made two dozen for my boyfriend for this birthday and i think he loves these more than life itself. i’m going to try to make these into mini cupcakes for a group of my friends. can’t wait to try the rest of your recipes.

    Reply

  101. Sara on October 12, 2011 at 4:00 am

    I think this recipe sounds AMAZINGGGGGGGGGG!!!

    Reply

  102. MissB on October 18, 2011 at 9:42 am

    Q: Is the sour cream a must or will it change the taste if omitted?

    Looks great – can’t wait to try them!

    Reply

    • Michelle on October 18th, 2011 at 11:43 pm

      The sour cream is a definite must, but not for flavor – it keeps the cupcakes nice and moist!

      Reply

  103. Shae on October 25, 2011 at 12:18 am

    I can’t wait for St. Patrick’s Day to make these!

    Reply

  104. Lea on October 31, 2011 at 2:28 pm

    best cupcakes i’ve made to date! made them for my husband’s birthday–he loves irish car bombs. i added A LOT more bailey’s in the frosting & they came out great. thanks for sharing the recipe!!

    Reply

  105. Ragu on November 3, 2011 at 2:50 pm

    I replaced the Guinness with a strong cup of coffee (so made “Irish Coffee” cupcakes). Turned out amazing, a great recipe, its like a whiskey truffle in a cupcake!

    FYI- This made like 2X more frosting than needed, did anyone else notice this?

    Reply

  106. Amy on November 6, 2011 at 8:07 pm

    Omg these are amazing, especially the baileys frosting! Everyone could not get enough of these. Definitely saving this recipe. Thank you!

    Reply

  107. Chris on November 10, 2011 at 7:50 pm

    I must say, these are by FAR the best cupcakes I have ever tasted. So good, in fact, that my wife and I served them to guests AT OUR WEDDING!!!!! Love my wife (who suggested serving, and made, these decadent treats), love the drink (also consumed at the wedding), and LOVE this recipe.

    Cheers!

    Reply

  108. Elyse on November 13, 2011 at 5:56 pm

    The verdict on these cupcakes is: *STELLAR*

    I get very stressed when writing dissertations, and the only things that calm me down are baking and Guinness. I HAD NEVER THOUGHT TO COMBINE THE TWO BEFORE.

    Unfortunately I didn’t have the things to make the filling nor the frosting, so I just made the cake, as I had everything needed for that on hand. I didn’t have an electric beater at the mo but mixing it by hand with a whisk and letting it rest for a bit in between mixings worked fine.

    It was the best chocolate cake I have ever tasted (not just made–tasted). It was best, I thought, after sitting in the fridge over night. So moist and fudgy and delicious. I brought some to class and everyone that ventured to tried said they were exquisite.

    GREAT recipe. I will be making it in its full frosting and filling splendor in a few days for a special occasion. I just tossed together some mascarpone and Nutella for something to put on top and am SUPER excited to try the cupcakes with the real deal. Thank you so much for sharing with us!!!

    <3 Best

    Reply

  109. Stephanie on November 17, 2011 at 1:15 pm

    Hi there! I made these for a tailgating party I went to. Let me say that they were unbelievably fantastic….. especially your icing! Loved it. The ganache I wasn’t so sure about.
    Let me preface by saying I LOVE ganache. Seriously. But I’ve never made it before this! It wasn’t very sweet (and I don’t know if that was baker-error on my part) and my finished product looked super thin. So, I thought if I added some 10X sugar to it, it’d be a) sweeter and b) thicker. Correct on A, WAAAAYYYY too accurate on B! I did not realize that it was going to get thicker as it cooled more. My mistake! Unfortunately there was a solid ball of rich chocolate in the center of my cupcake.
    :( it didn’t taste bad, but it was a mistake I won’t repeat! Apparently this recipe has a lot of comments, so I hope someone (like me!) will see this in case you’re thinking of trying these out and know NOT to add anything to the ganache!
    But really, a delicious cupcake. A little pricey for me since I hadn’t had any of that alcohol on hand, but VERY worth it! I loved the cake and the icing… I just need to work on my filling!
    Thank you for a great treat.

    Reply

  110. recipes on November 22, 2011 at 12:19 am

    Looks green and tasty.

    Reply

  111. Jess on November 26, 2011 at 9:16 pm

    Wonderful cupcakes.
    Very rich and heavy, the flavors all work well together. I personally found the icing a bit sweet (everyone else loved it though), so I think I will make it with slightly less sugar next time.

    Reply

  112. DanicaLee on December 8, 2011 at 9:25 pm

    Hi, BEB!

    I’m making these cupcakes this weekend for a party and I’m soooo excited for it!!! I just have two, quick questions.

    The first: when you say “heavy cream”, do you mean Half & Half, or whipping cream, ooor?

    And the second: which brand of whiskey do you use? My brother said it was probably Jameson’s, but I wanted to double-check; I want these to as close to yours as possible!

    Reply

    • Michelle on December 9th, 2011 at 4:38 pm

      Hi DanicaLee, Heavy cream can be used interchangeably with whipping cream for this recipe. And I did use Jameson whiskey. Enjoy the cupcakes! :)

      Reply

  113. Clare on December 9, 2011 at 6:07 pm

    Just stumbled across your fantastic blog, cannot wait to peruse the rest of it (study avoidance to the max…). Absolutely love EVERYTHING about these cupcakes; pure genius, don’t change a thing!

    Irish myself, but can’t stand Guinness, so I’ll hold back a bit in the recipe I think. For those of you brave enough to try irish car bombs from a bar and not the baker; fair play, I tried and failed, I’ll just stick with a baby guinness I think. :)

    Reply

  114. Tyra on December 12, 2011 at 1:02 pm

    I found your blog from stumble. Awesome recipe! No really its great. Only thing I did was add more whiskey to the ganache and used store bought icing and thinned it out with the Irish cream. I hope my coworkers like them as much as I do.

    Reply

  115. BakerBell on December 14, 2011 at 3:41 am

    Love beer and whiskey and baileys. Could their be a better combination? Absolutely can not wait to try these cupcakes, actually went and got all of the ingredients today just so I could make them as soon as possible (aka tomorrow morning because I cannot wait any longer haha).A great book I found was called Intoxicated Cupcakes, over 40 recipes of alcoholic cupcakes. Minus their Designated Driver cupcake (shirley temple cupcake). Love all of the cake recipes!!

    Reply

  116. Stefanie on December 16, 2011 at 1:14 pm

    Hi! I just came across your recipe and wanted to make these for a friend’s birthday.

    Is it okay to use natural cocoa powder instead of dutch-process? I was actually under the impression that dutch-process powder does not react with baking soda. I’ve read other recipes for car bomb cupcakes that call for natural unsweetened cocoa & baking soda, but specifically NOT dutch-process.

    What do you think?
    Thanks!

    Reply

    • Michelle on December 16th, 2011 at 1:21 pm

      Hi Stefanie, You could use natural unsweetened in place of the Dutch-process. I have used them interchangeably in the past depending on what I have on hand, and have never had an issue. I always prefer the Dutch-processed just because of the depth of flavor.

      Reply

  117. Amanda on December 16, 2011 at 6:21 pm

    Made these cupcakes for a NY Jets Tailgate. I used food coloring to turn half the icing green and left the other half white for the Jets colors. I figured what better to bring to a tailgate than alcohol infused cupcakes! Well, they were quite the hit! I didn’t get to bring a single one home with me, they were enjoyed by everyone! Thanks for such a wonderful recipe, I’ll be making these for years to come!

    Reply

  118. Erin on October 24, 2012 at 10:17 am

    I just want to know if anyone else has tried this recipe?! I did, and it was delicious, but it made waaaay too much frosting. I’m going to try and cut the frosting ingredients in half and wanted to know if anyone else has tried that? I also wanted to add more booze! But I’m afraid it will screw up the cakes. Anyone have any HELPFUL advise??

    Reply

    • Kim on March 14th, 2013 at 7:49 pm

      I made 3 batches last night. I only used a double batch of buttercream and still have some left over. If you don’t go nuts with the frosting, a half batch should be enough. These were a big hir at mine and my husband’s workplaces today. I made them as a St. Paddy’s Day treat

      Reply

  119. Sylvia on October 28, 2012 at 7:12 pm

    It is simply delicious!!! My best friend loves the drink and we made the cupcakes together for her birthday. They were a total success. I don’t drink myself but I loved the cupcakes. Thanks for sharing the recipe!!

    Reply

  120. Nu2Me on October 29, 2012 at 1:33 pm

    This is one of the greatest things I have ever seen!

    Reply

  121. Craig on November 2, 2012 at 3:25 pm

    Thank you for the recipe, I made these this past weekend for a Irish themed dinenr party, they were the bomb!

    Reply

  122. Dana on November 10, 2012 at 9:03 pm

    I made these today and they were AMAZING! As I tasted the mixes while making these I added a bit more of each alcohol because I was afraid it wasn’t going to be strong enough to detect after baking. I think this was a good strategy because especially after they chilled in the fridge for a bit the flavors become richer and more concentrated. Thank you so much for this recipe!

    Reply

  123. Telasrevenge on November 11, 2012 at 7:01 pm

    Omg I’ve had this recipe on my phone for months patiently waiting to have the time to make them. I’m super excited to make my favorite cocktail as a muffin.

    Reply

  124. Carissa on November 16, 2012 at 2:30 pm

    I think this cupcake sounds good. I don’t personally drink but my many relatives do I may use them to test the cupcakes. Thanks for the great recipe idea ill be sure to try it.

    Reply

  125. Anne on November 18, 2012 at 10:29 pm

    Hello BEB and thanks for a wonderful recipe. I’m going to try making these for Thanksgiving. Hopefully they turn out well!!!
    In the ganache, did you use salted or unsalted butter? Could I substitute nestle chocolate chips for the bittersweet chocolate in the ganache? Also, I am a novice baker and do not have any piping bags or tips. I’ve seen other websites that say putting icing in a plastic bag and cutting off the edge is a suitable substitute. Wondering if you or anyone else has tried this or if I should contact some friends/family and see if they have tips and bags.

    Reply

    • Michelle on November 20th, 2012 at 12:08 pm

      Hi Anne, I used unsalted butter in the ganache. I don’t find that Nestle chips melt very well, so if you can get your hands on a higher-quality chocolate like Ghiradelli (found in most grocery stores), I would suggest that. Otherwise, you can go with the chips and see how they turn out. You could definitely use a plastic bag and cut off the tip – I did that myself for a long time before I bought bags and tips! Enjoy!

      Reply

    • kl on March 5th, 2013 at 4:00 pm

      Anne, thank you for the best comment ever (because they were the same questions I had, minus the choco chips). I found this recipe on another website (via Facebook) and was wondering about whether the butter in the ganache was salted or unsalted.
      And I almost bought a little cheapo set of tips/bags, but remembered seeing a tip about using the plastic bags, so I was going to just do that. Very excited to try these out, if I survive the Saturn snowstorm! 😉

      Reply

  126. Rae on November 19, 2012 at 3:14 am

    What is the “proof” of the filling and frosting? I know with cooking alcohol it becomes less ‘choholic when you cook or that its so diluted its fine and not boozy. Wondering if its safe to share with the toddler if he wants some is basically all I wanna know.

    Reply

    • Michelle on November 20th, 2012 at 12:10 pm

      Hi Rae, I have no way of being able to calculate the “proof” of the filling and frosting. However, neither are cooked, so the alcohol isn’t diluted in any way. I would not feed the frosting or ganache to your toddler.

      Reply

    • Violet on March 16th, 2013 at 5:41 pm

      What about doubling the recipe? Can you absolutely double, or just make two batches and be safer then sorry?

      Reply

  127. Ashley on November 19, 2012 at 6:50 pm

    I am planning to make these for my girlfriends wedding, 100 of them! Any suggestions on making them in mass amounts? The wedding is Sunday afternoon, if I make the cupcakes Saturday and allow them to cool then do the frosting Sunday should I put them in the fridge overnight? Any suggestions would be helpful!!

    Reply

    • Michelle on November 20th, 2012 at 12:11 pm

      Hi Ashley, Wow, what a great friend you are! :) I haven’t not made mass quantities of this, so I don’t have any specific tips for you on that end. You could definitely do the cupcakes Saturday night, then frost on Sunday. Don’t refrigerate them – they will dry out. You should put them in airtight containers or cover tightly with plastic wrap.

      Reply

      • Ashley on February 8th, 2013 at 12:45 pm

        Hi Michelle,
        I did a trial of these yesterday to prepare for the wedding. I thought they turned out great, especially the frosting. The color was amazing and so perfect. The only question I had was I felt they were a bit dry. I only baked them 17 minutes and I thought that was perfect. Anything you can think of to make them more moist? Thanks!

        Reply

  128. Bsomeone on November 24, 2012 at 10:46 pm

    I’ve been saving this recipe for over a year, waiting for the right party and finally made them this weekend for my husband’s birthday. They were a HIT! I would change a few things, though. The ganache got too solid and didn’t have enough whiskey flavor, so I would definitely increase the volume of whiskey next time to increase the flavor and keep it soft. There was also way too much frosting for 24 cupcakes, buti don’t think half would have been quite enough either.

    Reply

  129. Kup-kate on December 8, 2012 at 8:15 pm

    Great cupcakes!!! I added a bit more whiskey just for a stronger taste, but absolutely delish! Thank goodness for Pinterest that brought me to you :-)

    Reply

  130. Amy on December 11, 2012 at 1:48 pm

    I made these this past St. Patty’s day and everyone loved them! Then for Labor day weekend I made your Peanut butter cup cheesecake. It too was a huge hit. Got me to thinking about turning these into a cheesecake! So I’m gonna give it a shot for Christmas Eve. I’ll let you know how it turns out!

    Reply

  131. Tonya Malynn Lopez on December 17, 2012 at 7:05 pm

    I have made this recipe 3 times now, and these cupcakes are OFF THE CHAIN good!! It actually takes longer than the recipe says it takes to make them, but the time is oooohhh so worth it, every time I make them, they get eaten in two days time!!!

    Reply

  132. Rika gatackic on December 29, 2012 at 2:52 am

    I wanna try this one now. But i like to replace the Whisky with Rhum, and since i’m A Fan of BaiLeyS therefore i’m soooo excited to start this. I only use Yolk and Olive oil. Also 4 table spoon of Margarine for my cake batter. The result is SOFT & No Cracks. Thanks again for sharing your inspiration 😉

    Reply

  133. Kim on January 16, 2013 at 11:42 pm

    ICBs are one of my best selling cupcakes, I make them at least once a month. I use a mellon baller to remove the centers, works well for me.

    Reply

  134. McHenry on January 18, 2013 at 11:14 pm

    These were delicious.

    Reply

  135. Allie on January 20, 2013 at 10:52 am

    I made these for my friend’s birthday yesterday. They were a HUGE hit! The only changes I made were the cocoa and the whiskey. I can’t find dutch process anywhere around here, but I had a little bit of Hershey’s Special Dark cocoa – not quite enough for the recipe, though, so I topped it off with regular Hershey’s cocoa. It was probably about 2/3 dark, 1/3 regular and the cake turned out to be delicious. I also doubled the amount of whiskey because I couldn’t taste much with the amount given. It still wasn’t strong, but it was a little more noticeable. Other than that, I followed the recipe exactly. It was really easy to core the cupcakes with a 1M tip – great idea! I will absolutely make these again! Thank you!

    Reply

  136. Maggie on January 20, 2013 at 2:49 pm

    Hi! Quick question for you about the amazing Bailey’s Buttercream here. I’ve made these cupcakes over and over, but I just can’t remember how much frosting the recipe makes — how do you think it would be for a layer cake? I’m planning to make a rainbow cake, so SIX whole layers to frost plus a good thick outer layer to make it totally opaque … do you think one recipe of your Bailey’s frosting would be enough?

    Thanks so much for all your amazing recipes!

    Reply

    • Michelle on January 21st, 2013 at 12:56 pm

      Hi Maggie, I think you would need to at least double this frosting recipe to have enough for your cake. Enjoy!

      Reply

      • Maggie on January 31st, 2013 at 11:06 pm

        Hi, Michelle,
        Just wanted to report back! I got all the necessaries for two batches of buttercream (and even mentally readied myself for a cake frosted with 4 cups of butter and 10 cups of sugar!) and lo and behold — one recipe was plenty! I am not one to skimp on frosting, and I had plenty to hide all the bright-colored cake, plus a little extra for tomorrow when I know I’m going to have to fix some uglies (my cake dome is too small for my cake, but I didn’t realize it until I’d already smashed the frosting a little. Oops!).
        Thank you so much for your recipes and your good advice!

        Reply

  137. Laura on January 27, 2013 at 1:06 pm

    I just wanted to drop by and tell you that I absolutely love your blog and this recipe! I stop by regularly to see what you’re baking because it always looks delicious! I liked this recipe so much that I shared it on my blog and it’s probably the only thing on there that is not dairy-free.

    Reply

  138. Beth H on January 29, 2013 at 9:31 am

    A friend made these in mini cupcake size for a get together on the weekend. Very Yummy!

    Reply

  139. Ashleigh on January 29, 2013 at 7:09 pm

    So I didn’t have all of the ingredients to make the cupcake as a whole, BUT I did use the Bailey’s frosting on top of coffee enhanced chocolate cupcakes HOLY POOP THEY ARE SO GOOD. Definitely going to be a staple in my cupcake repertoire.

    Reply

  140. Stefanie.gigliotti@gmail.com on February 1, 2013 at 11:41 am

    MY hubby’s birthday is on st patrick’s day, and i made these last year for his party. they were a HUGE hit. so delicious.

    Reply

  141. Margy on February 15, 2013 at 11:30 pm

    Just finished making the cupcakes and they are the BOMB!!!

    Reply

  142. Jax on February 17, 2013 at 10:45 am

    Absolutely amazing recipe….hit the nail on the head per say with the perfect marriage of flavors!

    Reply

  143. Heather on February 23, 2013 at 12:22 pm

    I love These cupcakes! I’ve made them twice and everyone raves about them. Thank you for such a wonderful treat! :)

    Reply

  144. Natalie on February 25, 2013 at 3:08 pm

    One of the best, if not the best chocolate cupcake I have made/eaten. I made these for my husband’s birthday to take into his work full of guys. THEY LOVED THEM! Every part of this cupcake was delicious! Well worth the effort it took to put them together. Plus, the instructions were flawless and very helpful! Thank you for the delicious recipe that made me look like a rockstar!

    Reply

  145. Maria on February 27, 2013 at 1:08 am

    Hi! Can I substitute the bittersweet chocolate (that comes in a bar) for bittersweet chocolate chips??
    If I make them a day ahead do they need to be refrigerated ?? When they get frosted if put on the refrigerator, to keep frosting from “melting down” and to keep the pretty shape, will the ganache inside harden???
    Thanks! love your recipes!!!

    Reply

    • Michelle on February 27th, 2013 at 1:11 pm

      Hi Maria, Yes, you can substitute bittersweet chocolate chips. I would not refrigerate them if you will be serving them the next day. Enjoy!

      Reply

  146. Sara on February 28, 2013 at 11:38 am

    I made these cupcakes last year and they were a huge hit (thank you so much for sharing!). Question … have you tried making this as a cake instead of cupcakes? I’ve converted a couple other cupcake recipes (some successful, some not so much) and wanted to ask you before attempting it myself.

    Reply

    • Sara on February 28th, 2013 at 11:40 am

      I apologize in advance if you’ve already answered this question somewhere else in the comments :-)

      Reply

    • Michelle on February 28th, 2013 at 7:55 pm

      Hi Sara, Not a problem! I haven’t made it into a cake, but others who have commented have, and they’ve reported good results. Enjoy!

      Reply

  147. Ema on March 1, 2013 at 1:43 am

    Looks wonderful!! Have to try these for this St. Party’s day!!

    Reply

  148. Valencia on March 1, 2013 at 8:24 pm

    Made these today, AMAZING!!!!!! My husband says thank you as well..

    Reply

  149. Wendi on March 2, 2013 at 8:47 pm

    These are probably the best cupcakes I’ve ever made. Thanks so much for sharing the recipe.

    Reply

  150. Toshia on March 5, 2013 at 3:30 pm

    I wanted to know what tip you used to get the ruffle looking frosting? Is it the tip you have pictured that you used to cut out the centers? Thanks!

    Reply

    • Michelle on March 5th, 2013 at 4:08 pm

      Hi Toshia, I used a Wilton 1M tip for frosting the cupcakes. Enjoy!

      Reply

      • Toshia on March 5th, 2013 at 4:20 pm

        Really? huh mine always look different. Must be in the angle, I will be sure to experiment. Thanks, can’t wait to try these!

        Reply

  151. Bee on March 5, 2013 at 5:23 pm

    LOVED this recipe the only thing I had issue with is I added a little extra flour (the batter was a bit runny) and I would use semi-sweet chocolate, the middle was a little too bitter for my crowd :) Oh and it was probably the old oven but I baked them for 20 mins!

    Reply

  152. Jen on March 7, 2013 at 11:11 am

    I am wondering how much of these can be made ahead of time?
    Can I make the cupcakes and cut out the holes, and them freeze them?
    Can I freeze both the ganache and the frosting, also, then just thaw everything overnight and assemble?
    OR would it be better to fill the cupcakes with the ganache and freeze them, and then on the day I want to serve them, thaw the cupcakes, make the frosting, and frost them?

    Thanks much for any suggestions! Can’t wait to try them.

    Reply

    • Michelle on March 7th, 2013 at 2:39 pm

      Hi Jen, You could bake and fill the cupcakes ahead of time, then freeze them. I would allow them to thaw overnight and then frost them the day you plan to serve them. Enjoy!!

      Reply

      • Jen on April 24th, 2013 at 6:43 pm

        Thank you very much!

        Reply

  153. Trey on March 8, 2013 at 10:50 am

    Brown Eyed Baker, I think I love you.

    Reply

  154. Whitney on March 8, 2013 at 11:38 am

    I made these last year for my friends and they were a HUGE hit! So much of one that they’ve requested them again this year. My only question is, my ganache seemed to get quite hard (slightly softer than having an intact Hershey Kiss on the inside of a cupcake) and I was wondering if I’d just filled them too early (the day before, although I’m not positive if I stored them airtightly overnight or just left them out to cool), if there is a trick to keeping it softer, or if this is just how ganache behaves? No one else seemed to mind, but I can’t help but wonder if I can make these amazing cupcakes even tastier! Thanks for the recipe!

    Reply

    • Michelle on March 11th, 2013 at 12:29 am

      Hi Whitney, For a softer ganache, try increasing the cream to 1 cup and omit the butter. Let me know how that works for you!

      Reply

      • Whitney on March 17th, 2013 at 9:40 am

        Thanks for the suggestion, it came out exactly how I wanted. Nice and soft and AMAZING! I even had one friend come find me across the room after he’d had one and just exclaim “That FILLING!” They were a hit, once again! Everyone is just as obsessed with these as last year, I have a feeling they’ll be a repeat request throughout the year! I also only used 1 stick of butter in the frosting, like a traditional buttercream, and didn’t miss the rest. Thank you!!

        Reply

  155. raj on March 8, 2013 at 1:56 pm

    Some angel left these in our office kitchen
    awesomeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeee

    Reply

  156. Chris on March 8, 2013 at 11:26 pm

    Thanks for the recipe. I have been looking for a way to incorporate my three favorite beverages into a dessert. While in Dublin, Ireland I was introduced to the drink of the same. I had never heard of it until that visit. Personally, I prefer to enjoy them separately as drinks, but as a cupcake, they work beautifully together. I was trying to think how I might make this into a cake. I have two ideas; using the Grenache as the inside frosting and cover the cake with the Irish Cream frosting, or, vice versa. I think the ganache being richer would probably work best in a smaller amount. any thoughts? Thanks for the inspiration!

    Reply

    • Michelle on March 11th, 2013 at 12:26 am

      Hi Chris, I would do it exactly the way you described, using the ganache as the filling and the frosting to cover the cake. Enjoy!

      Reply

  157. John on March 9, 2013 at 8:20 am

    Wow, these look amazing. Definitely a great treat for St. Patrick’s Day.

    Reply

  158. CyberMom on March 10, 2013 at 9:38 pm

    These were instant hits in my family… we do them as Jumbo cupcakes: just double the recipe and add 3-5 minutes to the cooking time.

    Reply

  159. Sarah on March 11, 2013 at 12:36 am

    OMG this recipe is AMAZING! I think this is the first time that I made a recipe where the timing for the cake was *exactly* what was needed, the amount of filling and frosting was SPOT ON, there is nothing I would change with this recipe!!! (and that’s saying something!) Thank you so much for your thorough instructions and appropriate portions! 😀 You have no idea how many times I would have 3 times the filling for the amount of cupcakes made, and have no idea what to do with the stuff XP

    Reply

  160. Lorraine on March 11, 2013 at 7:27 pm

    Thanks for posting this recipe. I’m making it now and it’s tasting fabulous! I modified it slightly to make the cake part boozier by using 1 1/2 cup Guiness instead of a cup, adding 1/4 cup Jameson and my extra touch, 1/2 tsp instant coffee to bring out the chocolate flavors. It is so moist and delicious!

    Reply

  161. Rachel on March 13, 2013 at 9:48 am

    I made these cupcakes last year and they are soooooo amazing! I was thinking about making the cupcakes ahead of time and freezing them. Then thawing them out the day that I need them, and filling and icing them. Has anyone tried this? Think it would work ok? Thanks!

    Reply

  162. Racquel on March 13, 2013 at 2:56 pm

    I made these for my office and they were beside themselves. It worked out really, really well. I was worried about the consistency of the cake as it was not holding together, making it a bit messy with the ganache. Not a problem in the end!

    I subbed in Canadian whiskey with Irish… didn’t seem to lessen the tastiness. I also subbed in a Phillips Longboat Chocolate Porter beer instead of Guiness as I am not much a Guiness drinker and the porter came in a big bottle. I drank the rest :) All in all – great recipe!!

    Reply

  163. natalie on March 13, 2013 at 6:00 pm

    these were delicious!
    here are my comments on how i made them:
    i used guiness extra stout and my actual cupcakes (not the filling or icing) were not super sweet and you could still taste a little beer in with the chocolate but i think this perfectly counteracted the super sweetness/chocolatyness of the filling and icing. you couldn’t taste the whiskey in the filling, which i really liked but you could definitely taste the baileys in the icing (i added ~10 spoons, not 6 ). the recipe made 24 cupcakes, but i ended up with a lot of extra icing, which i ended up freezing and saving for later.
    overall, a fantastic recipe for cupcakes!! will definitely make again!

    Reply

  164. Deisel on March 13, 2013 at 7:28 pm

    I used Pillsbury Dark Chocolate cupcake mix instead and just substituted the water with Guinness. Then followed the recipe for the filling and frosting. It tasted heavenly! I don’t want any other cupcake ever again in my life!

    Reply

  165. Mellowgold on March 14, 2013 at 10:49 am

    I sure would have loved to have read more detailed comments on this cupcake RECIPE. I’m making it this evening for a work event, and I really like reading comments regarding the recipe from anyone who tried it… Thanks for posting it anyway, I’m looking forward to trying it out myself. I’ll post how it turns out:)

    Reply

  166. Deana on March 14, 2013 at 10:00 pm

    These are fabulous! Made them for a cupcake fundraiser. Huge hit!

    Reply

  167. Sydney on March 15, 2013 at 12:21 am

    Help! I made the cupcakes, and tried to make the filling… I can’t get it thick enough to use as filling… I want to use a little extra whiskey. It’s more like the consistency of syrup than a ganache. What can I do to thicken it?

    Reply

    • Michelle on March 21st, 2013 at 9:20 pm

      Hi Sydney, I’m not sure by your comment if you already added extra whiskey – if you did, that would cause it to be thin. Otherwise, try refrigerating it to get it to thicken up.

      Reply

  168. Vnk on March 15, 2013 at 5:47 am

    Thank you for this amazing recipe..it turned out absolutely perfect.

    Reply

  169. Laura on March 15, 2013 at 8:14 am

    I make these every year for the St. Paddy’s day parade (I’m in Pittsburgh too! w00t!) and they are always a huge hit! Thank you for such an amazing recipe!

    Reply

  170. Soultraveler3 on March 15, 2013 at 9:56 am

    Going to make these tonight to take to our St.Patrick’s Day party tomorrow. They sound wonderful! :) Think this would work well as a cake though? If so, how long should I bake it for? Love cupcakes, but they always seem like way more work than a cake lol. Thanks!

    Reply

    • Michelle on March 21st, 2013 at 9:21 pm

      You could make this as a cake, however I have not. It depends on the size of the cake pan, but it could take anywhere from 22 to 30 or so minutes.

      Reply

  171. Carolyn on March 15, 2013 at 11:09 am

    This is probably the best cupcake I’ve ever had. I do not like Guiness, Bailey’s or car bomb shots, but this cupcake was out of this world. The cake was light, ganace was rich and gooy and the icing was so creamy. I brought some into the office and they were gobbled up so quickly with everyone asking for the recipe. Delicious!

    Reply

  172. STEPHANIE COTE on March 15, 2013 at 5:24 pm

    your welcome!! I AM MAKING THEM AS WE SPEAK MY DEAR XO!! 11 DOZEN ACTUALLY!!

    Reply

  173. Loretta on March 16, 2013 at 2:52 am

    Can someone just tell me if the recipe is easy, difficult, or what…and does it taste good? Thanks!

    Reply

    • ROX on March 16th, 2013 at 3:16 am

      These Irish car bomb cupcakes are delicious!!

      Reply

  174. Jamie on March 16, 2013 at 11:57 am

    Any suggestions for high altitude? I made these as is with 2 extra TBLS of flour and they are all sunken :(

    Reply

    • Michelle on March 24th, 2013 at 9:42 am

      Hi Jamie, I am not sure what to tell you about high altitude since I don’t bake there, but I would Google for suggestions.

      Reply

  175. Theresa Doten on March 16, 2013 at 12:50 pm

    Sounds AWESOME, but we hate Guinness here…Can you taste the Guinness? I would love to try these…

    Reply

  176. Stephanie on March 16, 2013 at 6:19 pm

    Cannot wait to make these! Thanks for sharing the recipe.

    Reply

  177. Tim on March 16, 2013 at 10:51 pm

    Outstanding recipe! No overwhelming alcohol flavor at all. Rich and tasty & won’t wait for next St Pats day to make the next batch!

    Reply

  178. Zan on March 16, 2013 at 11:26 pm

    OMG!! These are so good! I took them to a St. Patrick’s Day party tonight and they were a big hit. A few people even had 2. I ‘accidentally’ poured a bit more than 2 tsp of whiskey into the ganache and it was delicious. I think the next time I’ll try the suggestion of using more cream to make the ganache a bit softer. I had some leftover frosting and it killed me to throw it away, but I was afraid I’d eat the whole bowl of it if I didn’t!

    Reply

  179. Nat on March 17, 2013 at 3:15 am

    Just made these for my boyfriend to bring to work! They are amazing! Especially the frosting – although, I do have to say, it could’ve been cut in half. I have no idea what to do with the leftover frosting.

    Reply

  180. Sandy on March 17, 2013 at 9:52 am

    Hi-
    I made these last night and they taste awesome. Needless to say, my presentation did not look like yours after eloping pastry bag, but the tasted delicious. I tasted the components individually and wasn’t sure, but when combined there is some boozy magic there!

    Reply

  181. Brandie on March 17, 2013 at 10:55 am

    Hi!!! I love this recipe and just wanted to let you know that I made them last year and they were fantastic!!! I posted this on my blog with my own photos, but I did post a link to your recipe. I hope that’s ok? Anyway, thanks for the awesome recipe!

    Reply

  182. Laura @ WyldeThyme on March 17, 2013 at 11:34 am

    just made these for St. Pat’s day… they are wonderful.

    Reply

  183. Denise on March 17, 2013 at 1:09 pm

    When I added the cocoa to the guiness and butter, the butter separated and never got smooth. What did I do wrong?

    Reply

  184. JenniferB on March 17, 2013 at 3:38 pm

    I made these cupcakes this weekend for my boyfriend’s family St. Patrick’s Day Party and MANY people told me it was the best cupcake they’d ever had. :) The ganache came out perfect in taste and texture. (i followed the cake and ganache recipe exactly from your site). I did reduce the sugar/butter on the Baileys frosting but it was still very good. I also had trouble obtaining Dutch processed cocoa in my area, so I used Hershey’s unsweetened cocoa powder, and it still came out great, if anyone else also is having a problem finding it.

    I definitely recommend this recipe and will be making it again. Thanks for sharing it!

    Reply

  185. Maria on March 17, 2013 at 6:09 pm

    Thank you for the recipe. I made it for my st. paddys day party and it was a big hit!

    Reply

  186. Anais on March 17, 2013 at 7:53 pm

    Just made these last night and served them today for St-Patricks, what a hit!!
    Was out of whisky so did tehm without the ganache and it was still excellent! Can’t wait to try them with the full recipe!!
    Thank you!

    Reply

  187. Linda on March 17, 2013 at 9:51 pm

    I made these cupcakes for a friend for her birthday and I can sum it up in two words…..ABSOLUTELY AMAZING!!! Thank you for sharing such a great recipe.

    Reply

  188. Debbie on March 17, 2013 at 10:33 pm

    I just made these today – they were AMAZING! Thanks for the lovely tastiness!

    Reply

  189. Debbie on March 17, 2013 at 10:52 pm

    I made these today, and I think they turned out fabulously. I halved the frosting recipe, because I like to keep the frosting at the “accent” level, not at the “half the cupcake” level. But hey, if you like a ton of frosting, totally go for it.
    I used salted butter, which could be why the Guiness-and-butter mixture didn’t smooth out as well as I might have hoped. Also, I don’t know if the Hershey’s brand of cocoa powder is Dutch process or not, but that could have affected it. Nevertheless, they turned out just beautifully, so…whatever. Will make again, or face horrible death at the hands of my friends who loved them. :)
    It was my first attempt at ganache, and I was scared of it at first. DO NOT BE SCARED! Ganache is EASY. I tossed the chocolate chunks in the food processor, because I am LAZY, and I tell you, that was the CORRECT choice. Super fast, chopped up nicely. Very fine and even and the hot cream just went through it so beautifully. I want to make more ganache now, because that was just too lovely for words.
    In summary, MAKE THEM!

    Reply

    • Shan-chan on May 16th, 2013 at 3:52 am

      Thanks so much for this comment! I was afraid the ganache would be my undoing! Definitely making these for my friend’s half-birthday! ( We believe birthdays are so nice you have to do them twice!)

      Reply

  190. Teressa on March 17, 2013 at 10:58 pm

    These were delicious! Just made them for St. Patty’s day party! There were a hit! Thanks for the recipe!! I baked them according to your directions, but when I took them out they had already dropped in the middle. Did I do something wrong? How can I prevent that in the future?
    Thank You!

    Reply

  191. Katie on March 18, 2013 at 12:24 am

    Can’t wait to try these out!

    Reply

  192. Lynn on March 18, 2013 at 1:16 am

    Dear Brown Eyed Baker,
    I’ve never baked cupcakes before in my life but decided to make these for St. Patrick’s Day, and they were truly the best things I’ve tasted! Thanks so much for sharing the recipe – my friends and I are incredibly happy today. 😉

    Sincerely,
    Lynn (another brown-eyed baker)

    Reply

  193. Jan on March 18, 2013 at 2:09 pm

    I made these yesterday and they are fantastic! My husband couldn’t stop eating them. I also did the homemade baily’s irish cream too for the frosting. I ddn’t have the cookie cutter or frosting tip so i used a melon baller and that worked our really well. Thanks BEB!

    Reply

  194. Cupcake Lover on March 19, 2013 at 1:50 am

    Has actually tried these cupcakes and how they are?

    Reply

  195. Mischel on March 20, 2013 at 1:42 am

    AMAZING cupcakes! They were the hit of St. Patrick’s day. I have one question. My family isn’t fond of the buttercream frosting. Could I use a cream cheese frosting instead? I am not sure if the Bailey’s would come out like it should. Otherwise, A+!!!!

    Reply

    • Michelle on March 26th, 2013 at 12:14 am

      Yes, definitely!

      Reply

  196. Athena on March 20, 2013 at 5:19 pm

    I made this over the weekend and they were amazing! They tasted even better the second day after the liquor had set in more. They looked super impressive to my guests as well!

    Reply

  197. Michelle Reitenbach on March 22, 2013 at 12:45 am

    These cupcakes were bomb!!!! Everyone enjoyed them. Only suggestion I have, is I added 2 tablespoons of Jameson (or maybe more lol) and almost a whole Guiness. And I really don’t think it required 5 CUPS of powdered sugar or butter!!! Had WAY too much left over. Plus I added more Bailey’s too.
    Besides all my comments, these were the best cupcakes I ever ate in my LIFE! Thank you so much for the recipe. Really appreciated it! :)

    Reply

  198. Jami on March 23, 2013 at 2:52 pm

    I made these last weekend and they were a hit! Thanks for the recipe!!!

    Reply

  199. Laura on March 24, 2013 at 5:19 am

    Made these for St Pat’s this year…..so, so yummy!!!!

    Reply

  200. skicarm on March 24, 2013 at 5:08 pm

    OK….Is this a good cupcake?

    Reply

  201. Bonnie Grisanti on March 25, 2013 at 9:37 am

    I would like to make this recipe but as a cake, does anyone know if this can be done?

    Reply

    • Abby on March 26th, 2013 at 10:08 am

      I just made it into a cake yesterday! I used the whiskey ganache as the filling between the layers, and frosted as normal. I refrigerated the frosting for about a half hour before whipping it again to make it a little stiffer, and let the ganache sit until it was about room temperature so it was stiff enough to hold the layers together. The frosting gets soft pretty quick, so I would work quickly and put the cake back in the fridge for a short while before serving. Other than that it turned out really well!

      Reply

  202. Cathi McNamara on March 25, 2013 at 3:38 pm

    Wonderful cupcake recipe!! I made these over the weekend and received rave reviews from everyone!!

    Reply

  203. Abby on March 26, 2013 at 10:06 am

    Made these in cake form for a whiskey/Bailey’s loving boyfriend, it turned out amazing! The frosting is ridiculously good! Thank you so much for the recipe :)

    Reply

  204. Diane Brown on March 28, 2013 at 5:01 pm

    These cupcakes were THE BOMB! Made them for my son to take to a party. Posted a picture on FB and everyone begged for one! They were a lot of work but they were absolutely fabulous! Better than any i’ve tasted from a bake shop! Thank you.

    Reply

  205. Nino Rodriguez on March 31, 2013 at 4:21 pm

    We are making these, along with your margarita cupcakes, for our Cinco de Paddy party next week (which is really just an excuse to drink whiskey and tequila, but hey? we like to have fun!). Thanks for the recipies!

    Reply

    • Hannah on March 7th, 2014 at 10:32 am

      Brilliant idea!!

      Reply

  206. Naz on April 1, 2013 at 7:59 pm

    I normally hate cupcakes, but I tried this recipe and it was AMAZING!!! My parents are super picky but they both loved them as well! I kept some of the ganache filling on the side for myself because it’s so yummy :)

    Reply

  207. NoelleMae on April 10, 2013 at 12:57 am

    These were amazing! My family and friends loved them =]
    Thanks again for the recipe!

    Reply

  208. Angel on April 13, 2013 at 10:43 pm

    These are THE most amazing, delicious, awesome, to-die-for, cupcakes that I have EVER eaten, and let me tell you, I LOVE cupcakes!! A friend made them for St. Patty’s day and even though I was on a diet preparing for a race, I had to have it as my “cheat treat”, it was THE most worth it cheat I have EVER had. You are a genius 😀

    Reply

  209. Beth on April 20, 2013 at 1:33 pm

    Just made these and they are delicious! I only needed half of the icing called for here, and even that was too much (and believe me, they are generously iced! :-) )

    Reply

  210. Carly Sue on May 3, 2013 at 12:20 am

    Absolutely love this recipe! Use it for any party/event that I go to! making another batch right now! Thanks so much!!

    Reply

  211. cris on May 28, 2013 at 1:39 pm

    hello, in my country do not sell sour cream, substitute this ingredient might yogurt or buttermilk

    greetings :)

    Reply

  212. Constance on June 7, 2013 at 4:29 pm

    how Do You Make the Frosting If You Don’t Have A Stand Mixer?

    Reply

    • Michelle on June 7th, 2013 at 11:55 pm

      I would recommend a hand mixer if you have one.

      Reply

  213. agleone on June 19, 2013 at 6:13 am

    Love me some Bailey’s, so I was happy to find this recipe. I’ll be trying it out ASAP. :-)

    Reply

  214. Sarah on June 22, 2013 at 5:01 am

    Thank you so much for sharing this amazing recipe, I created them for fathers day, and everyone in the family absolutely adored them! I used really really dark chocolate for the ganache, which made it sort of bitter, but it was a nice contrast to the sweet icing. If you were doing these, I would highly recommend doing them in mini cupcake portions, its the perfect treat. For the ganache filling, I used an apple corer, to hollow out the cupcake, it worked extremely well. These were so delicious, and honestly so easy to make. Must try, and must have! Oh and a final word, for a delicious desert, pop one in the microwave for a few seconds for the ganache to melt and its just like a molten cake!
    I love your blog so keep up the incredible work!

    Reply

  215. NMP on June 27, 2013 at 3:23 pm

    I decided to make them without knowing how they tasted or how easy they were, because they seemed like a fun thing to bring in to work for St. Paddy’s day. I’m so glad I did! They were amazing! I don’t normally like chocolate cake, but the sour cream made them so moist that you can’t help but love them. The Bailey’s butter cream frosting was so delicious – but very rich, I might try less sugar next time. And the Jameson ganache! I used Ghiradelli chocolate, so yes, it was sinful. I’m not experienced at making filled cupcakes, so I was nervous about these, but they were very easy to make! Not only were they easy, but they were not too time consuming, either. Everyone at work loved them and I have sent multiple people to this site for the recipe.

    Side note – I had a lot of leftover Bailey’s frosting and gave it to a friend. They used it in their coffee instead of creamer. Good tip if you don’t want to waste anything.

    I highly recommend these cupcakes!

    Reply

  216. Challyn Vayle on July 8, 2013 at 11:58 am

    So about the recipe: is there away to do this using boxed chocolate cake mix? Thanks!!!

    Reply

    • Michelle on July 9th, 2013 at 9:57 am

      Hi Challyn, Yes, you could. One boxed chocolate cake mix should yield 24 cupcakes, then you can proceed with the rest of the recipe as written. Obviously, you won’t have the Guinness, though.

      Reply

      • Missy on July 20th, 2013 at 4:00 pm

        Somehow I missed this question and reply before posting my own question a few minutes ago.

        Can you add the Guinness to the chocolate cake mix or will it ruin the taste?

        Reply

  217. Sharlene on July 9, 2013 at 11:54 am

    These are the BOMB….I’ve made them several times from this recipe and they are a HIT! Everything about this cupcake is wonderful! Thanks for sharing!!

    Reply

  218. Missy on July 20, 2013 at 3:58 pm

    Not sure if this question will be answer to since it’s been a couple years since it was published…

    I’m not very good at making things from scratch with a lot of ingredients. Can I use a chocolate cake recipe for the cupcake and add in the Guinness Stout or will that mess up the taste?

    I’m okay with the few ingredients for the filling and frosting.

    Can’t wait to try!!

    Thanks!!

    Reply

    • Michelle on July 21st, 2013 at 1:43 pm

      Hi Missy, I’m not sure that would work. I would recommend either making a box mix and omitting the Guinness, or following the recipe above for the cupcakes.

      Reply

    • Lola on August 21st, 2013 at 3:17 am

      Hi Missy!
      I was thinking in doing them with a boxed chocolate cake mix (I’m way too lazy!) and maybe instead of using water, as it says in the box, use the guinness. Anyway bear in mind that I haven’t tried it, I’m just thiniking how to make more lazy friendly this awesome recipe. When I try it I’ll post about the result :)

      Reply

  219. Cakelover on July 21, 2013 at 1:02 am

    What an awesome idea for a cupcake!

    Reply

  220. andrea on July 21, 2013 at 12:21 pm

    Love these cupcakes turned out amazing. What can I do to the cupcake part to sub the beer for chocolate cupcakes for children. my sisters and I are doing minion cupcakes I love this chocolate cupcake recipe

    Reply

    • Michelle on July 21st, 2013 at 1:48 pm

      Hi Andrea, You might try using milk, but I can’t guarantee how that would turn out, as I’ve only made these with Guinness.

      Reply

  221. KC on August 7, 2013 at 8:53 pm

    Hi There,

    Love your site! For this recipe it says 24 cupcakes. May I ask if this is based on a 24-cupcake pan or 2x 12-cupcake pan.

    If anyone had made this already, please kindly advise.

    Thanks
    KC :)

    Reply

    • Michelle on August 8th, 2013 at 9:38 pm

      Hi KC, I made two 12-cupcakes pans.

      Reply

      • KC on August 8th, 2013 at 9:44 pm

        Thank you!

        Reply

  222. Carolyn on August 20, 2013 at 9:20 pm

    How long will the cupcakes keep? I’d like to bake them Thursday evening for an out of town party on Sunday. Would it be best to assemble Sunday or will they keep for about 3 days once assembled?

    These are delicious by the way! I made them for St. Patrick’s day and people who didn’t get one were very upset. Delicious!

    Reply

    • Michelle on August 22nd, 2013 at 6:40 pm

      Hi Carolyn, They do keep for awhile. Ideally, I would bake them Thursday, let them cool and fill them with the ganache, then place in an airtight container and frost them on Sunday.

      Reply

  223. Kate on September 14, 2013 at 9:57 pm

    These were a delicious hit! Thanks for sharing-can’t go wrong with baking and drinking.

    Reply

  224. Jacob P on September 22, 2013 at 1:13 pm

    Fantastic recipe. And making it is great! While making it, of course, I had the rest of a bottle of Guinness, and a freshly opened bottle of Jameson (my second favorite drink), and a freshly opened bottle of Bailey’s (my number three). It’s a wonder that by the time the cupcakes came out of the oven I had the dexterity to apply the frosting. I gave them to a couple of friends who loved them, and I’m taking a dozen in to work tomorrow.

    On top of the fact that these are delicious and a treat to make, the recipe really wasn’t all that difficult. Toss things in a bowl, mix it up, mete out appropriate portions into cupcake holes, bake!

    Reply

  225. WannaBeABaker on September 23, 2013 at 5:15 pm

    Has anyone tried substituting the butter in the cake batter for a healthier alternative? I really want to make these but would like to try to nip the unhealthy corners if possible.

    Reply

  226. tiffinee on September 30, 2013 at 9:02 pm

    Love these! Thanks for the redcipe!

    Reply

  227. betterwithsugar on October 1, 2013 at 1:11 pm

    It’s because of this wonderful recipe that i found your awesome baking blog! Last year one of my friends sent me a link and told me i HAD to make these for her St Patty’s Day party. So i did, and they turned out amazing! They were a bit more work than i was used to with cupcakes (i had never done a ganache filling before) but SO worth it! Everyone at the party LOVED them, and apparently they went quite well with their Irish Car Bomb drinks (i stayed away from the ICB drinks tho lol) and i have made them many times since then. But that will defniitely be a St Patty’s Day tradition from now on :)

    Reply

  228. The Cake Lovers (@thecakelovers75) on October 3, 2013 at 6:24 pm

    I’m Irish I want one of these cupcakes.

    Reply

  229. Srees on October 12, 2013 at 6:08 pm

    I make a lot of cupcakes for a lot of community occasions and these are the most requested! I’ve also modified it into cake form, piping concentric circles of the ganache and the butter cream in between the layers. The Guiness Chocolate cake is so good that I use it for pretty much every chocolate cupcake and cake that I make!

    Reply

  230. krystal on October 24, 2013 at 9:20 am

    Hi Michelle, I wanted to use this cupcake recipe but omit the alcohol. What can i use in place of the guiness stout in the cupcake… can i use water or some brewed coffee maybe? Help please! as i wanna try them today. Thanks alot! Im a huge fan of your web page :)

    Reply

    • Michelle on October 25th, 2013 at 2:52 pm

      Hi Krystal, I think brewed coffee would be a good option.

      Reply

  231. Chloe on October 25, 2013 at 2:24 am

    I love the idea. You feel special making them for the special day.

    Reply

  232. Sarah Neher on October 25, 2013 at 5:35 pm

    I’m currently making these cupcakes. I followed the directions to the letter, yet my batter is really runny. Is this common or did I do something wrong?

    Reply

  233. Drew on November 13, 2013 at 9:41 pm

    Absolutely amazing cupcakes! This is my new go-to when I’m in a pinch for a good chocolatey dessert!

    Reply

  234. Karen on November 15, 2013 at 4:04 pm

    I’m making 100 these for the first time. So happy to have found this recipe. Actually for Thanksgiving job pot luck.

    Reply

  235. Amy on November 19, 2013 at 6:08 pm

    I just wanted to make sure there wasn’t a typo in the recipe. I see that it calls for dutch-process cocoa and baking soda, but isn’t dutch-process cocoa usually used in recipes that call for baking powder because it doesn’t react with baking soda?

    Reply

    • Christine on November 23rd, 2013 at 7:57 am

      I questioned this as well – I used regular cocoa powder as this is what I had on hand (the same amount the recipe calls for) and added another 0.5 tsp of baking soda (for a total of 2tsp) and it worked out, they were delicious. :)

      Reply

      • Tonje on March 10th, 2014 at 7:41 am

        Hi girls!
        I don’t think this will be a problem. There is already sour cream to go with the baking soda, so… But I don’t know if it would be a typo though, I mixed things up in my head and added a bit of baking powder by mistake. Turned out to be perfect cupcakes!

        Reply

  236. Christine on November 23, 2013 at 7:52 am

    Oh my gosh these are SO delicious!!! I tripled the whiskey in the ganache and almost doubled the Bailey’s in the icing as I wanted to really taste them in each component. These were a HUGE hit. The Guinness enhanced the flavour of the cupcake and I will use this recipe for chocolate cakes in the future. With the 3 components I was expecting these cupcakes to be quite sweet but surprisingly they weren’t, just packed full of delicious flavour. These were a bit of work to make because of the 3 components but it really truly is worth it and now will be my go-to cupcake. Great fresh the first day but not bad the next day either so make sure to keep a few for yourself. 😉

    Reply

  237. Shirley Kirchdoerfer on November 29, 2013 at 12:57 pm

    I’ve been looking at this recipe since you posted it and decided to finally try it for Thanksgiving. The cupcakes were a big hit! They are delicious! The overall preparation was easy and the directions are accurate. I did get more cupcakes than you indicated though. How full was I supposed to fill each cup? Also, did you use a standard size cupcake paper? I will continue to make these for special occasions as I am sure my kids will be begging for more. Thank you.

    Reply

    • Michelle on November 30th, 2013 at 9:30 pm

      Hi Shirley, I usually recommend filling the cupcake molds ⅔ of the way full, which keeps them from overflowing. Yes, I used standard size paper liners.

      Reply

  238. Shawnna on January 25, 2014 at 3:19 am

    I have made these every St. Patrick’s day for the past 3 years or so. They are a big hit. I mix it up a little and use Caramel Bailey’s in the frosting and instead of Guinness, I use Boatswain Chocolate Stout from Trader Joe’s. You can pick up just one bottle for like $1.99 and it is awesome.

    Reply

  239. Weeze on January 27, 2014 at 9:24 pm

    Thank you for a wonderful recipe. I made these along with Rumchata cupcakes and brought them both to work. The Irish cupcakes stole the show. I did feel compelled to spend some additional time with my treadmill.

    Reply

  240. Michelle on January 29, 2014 at 8:49 pm

    I made these hoping they would turn out and they were absolutely fabulous. Just a tip: if you put the in the freezer then zap them in the microwave for 20 seconds the ganache will melt and suddenly you have Irish Car Bomb Volcanos!

    Reply

  241. Chris on January 30, 2014 at 6:57 am

    These are so delicious!!! I have made them the past two years for our family’s big St. Patrick’s Day party. Of course they are requested again for this year. Some suggest the recipe makes too much frosting. What we don’t use on the cupcakes we put in a bowl surrounded by vanilla wafers and graham crackers to make a sweet dip. So yummy! Thanks for another great recipe!

    Reply

  242. Carolyn on January 30, 2014 at 4:55 pm

    Screwed up the recipe slightly on the cupcakes (added too much cocoa) but these came out delicious! Wish I had more time/energy to make the ganache to go with it but quite amazing without it. Frosting is to die for!!!

    Reply

  243. alie on February 1, 2014 at 9:57 am

    made a few times now and always get rave reviews. Today though I simmered the guinness and butter but when I added the butter it clumped….any idea what I did wrong?

    Reply

    • Michelle on February 1st, 2014 at 3:48 pm

      Hi Alie, I would not recommend heating the Guinness, I would make the recipe as written. When you have something hot and you introduce another ingredient at a different temperature, depending on what it is, the properties, etc., it can cause one or the other to seize or curdle.

      Reply

  244. Rheanna on February 6, 2014 at 12:58 pm

    This recipes looks amazing I just have one question I’m not a big chocolate person would the recipe still work if I were to use a vanilla cake instead.

    Reply

    • Michelle on February 6th, 2014 at 8:36 pm

      Hi Rheanna, I’m honestly not sure how it would turn out; Guinness is a good pair with chocolate since it’s so thick and dark. If you try it, definitely let me know how you liked it!

      Reply

  245. Lisa on February 6, 2014 at 2:18 pm

    Michelle- This is one of my most favorite chocolate cupcake recipes! I want to adapt it for my daughter’s birthday party, which means leaving out the alcohol in the ganache and the frosting (the Guiness in the batter will bake off so I am not worried about that). Do you think it will work if I replace the Whiskey with vanilla and the Bailey’s with heavy cream?

    Reply

    • Michelle on February 6th, 2014 at 8:37 pm

      Hi Lisa, Yes, you could definitely substitute vanilla extract and heavy cream for the whiskey and Irish cream. Enjoy the cupcakes!

      Reply

  246. issabelle on February 12, 2014 at 9:09 am

    i do not have irish wisky at home :/ what shall i replace it with ? :(

    Reply

    • Michelle on February 12th, 2014 at 11:12 am

      Hi Issabelle, Any other type of whiskey would work, or if you’d prefer another type of liquor to go with the chocolate cupcakes and Irish cream frosting, you can use whatever you’d like.

      Reply

  247. Aqiyl Aniys on February 25, 2014 at 12:49 pm

    These cupcakes look absolutely dangerous!

    Reply

  248. patricia on March 5, 2014 at 1:06 pm

    made these last night and they are amazinggggg

    Reply

  249. Lucy S. on March 6, 2014 at 10:09 am

    Thanks for the fantastic recipe – have made these twice already!

    I was in a time crunch last time I made them and to save time I replaced the ganache step with a box of instant chocolate pudding with plenty of whiskey whipped in at the end. It worked great and didn’t get quite as hard in the middle as the ganache did after chilling them. Thanks again!

    Reply

  250. Hannah on March 7, 2014 at 6:55 am

    Is the sour cream cups?

    Reply

    • Hannah on March 7th, 2014 at 9:25 am

      Either never mind or thanks! I see cups now!

      Reply

  251. Tonje on March 10, 2014 at 7:45 am

    Thank you for another scrumptious recipe!
    I made them for my husbands birthday party (a few guys came over for PS3 and drinking. Their wives and I were chatting, perfect evening!) – and everybody loved these! Even the ones that usually doesn’t have much of a sweet tooth. But, for my taste, this frosting is a wee bit too sweet. Would it work to add less sugar, but substitute it with some heavy/whipping cream?

    Reply

    • Michelle on March 10th, 2014 at 11:47 am

      Hi Tonje, So glad everyone enjoyed these! If you reduce the sugar, you’ll have to play around with the other ingredients, as it would create a less-stiff frosting that might be difficult to pipe.

      Reply

  252. sue griffore on March 12, 2014 at 6:34 pm

    planning on making the cupcakes. do not like buttercream, would like to use the cream cheese from your icb cake. the cream cheese frosting from the cake and the filling for the cupcakes do not specify salted or unsalted butter — do you prefer one? Cannot find dutch process cocoa – is Hersheys ok? thanks

    Reply

    • Michelle on March 12th, 2014 at 10:02 pm

      Hi Sue, You can use either; if you use unsalted, I would add a pinch of salt to the frosting. For this recipe, you can substitute regular unsweetened cocoa powder (i.e. Hershey’s).

      Reply

  253. Erin on March 13, 2014 at 12:02 pm

    Is there anyway to make the cupcake Vegan? I have a chocolate cupcake recipe but I’m not sure if I add the Guinness it will make it too soupy. Do you have any suggestions for the dairy substitutes by chance?

    Reply

    • Michelle on March 13th, 2014 at 5:59 pm

      Hi Erin, Unfortunately, I haven’t tried adapting for vegan, so I couldn’t say :(

      Reply

  254. HulaPopper on March 13, 2014 at 5:21 pm

    Has anyone use Guinness Extra Stout in these? Better or worse?

    Reply

  255. Rjackson on March 14, 2014 at 3:25 am

    I just made these. They are deliciously fantastic! Thanks for the recipe. I had lots of fun making them :).

    Reply

  256. Rjackson on March 14, 2014 at 3:32 am

    @ hula popper, I used Guinness Extra Stout and it worked great! I’m not sure how they taste with the other, but extra stout is yum. Also, @Sue Griffore, I used Hershey’s dark chocolate cocoa, which is Dutch cocoa mixed with reg. Delish.

    Reply

  257. Kelley on March 14, 2014 at 8:54 am

    Update on my progress…the cupcakes totally rock. I used Hershey’s Dark cocoa, and they’re as black as peat. :-) The ganache is awesome, too. These are for a cupcake competition at my hubby’s work today, so we drizzled a tiny bit of Jameson’s into the cupcake before piping the ganache, for an extra kick. The Bailey’s frosting is next. And we’ve made shamrocks, Irish flags, and rainbows with pots of gold out of marshmallow fondant to go on top. Win or not, I already know this recipe is a keeper.

    Reply

    • Kelley on March 14th, 2014 at 4:30 pm

      We won Best Overall Cupcake at my hubby’s company’s competition at their St. Paddy’s Day party. Thanks for the awesome recipe! I know the name is controversial, but the contents follow a known cocktail. That said, we called it an Irish Trinity cupcake to avoid problems. But it is what it is. I don’t like the Black & Tan either.

      Reply

    • Christina on March 14th, 2014 at 10:29 pm

      would love to see pics of your cupcakes as they sound adorable. I made these tonight and they were fantastic!

      Reply

  258. Laura on March 14, 2014 at 9:27 am

    These are amazing. I baked them for NYE and I’ve been looking for an excuse to do it again. So….Here we go!

    Reply

  259. nancy on March 14, 2014 at 9:46 am

    These look delicious. However, “Irish Car Bomb” is totally racist and insensitive. I’m guessing that you changed it on the page, but the URL and the comments still use it. Please change that. It’s cruel and racist.

    Reply

  260. Dan on March 14, 2014 at 10:49 am

    I am planning on making these. I noticed you said that you use you vanilla butter cream frosting, but the frosting recipe here does not have vanilla, just the Baileys. Is that correct — Bailey’s without the vanilla?

    Reply

    • Michelle on March 15th, 2014 at 11:31 am

      Hi Dan, The frosting is an adaptation of my favorite vanilla buttercream; I substituted Baileys for the vanilla.

      Reply

  261. Christina on March 14, 2014 at 10:27 pm

    Oh my! Made these tonight as a trial run for Monday (St pattys day) dessert and they were fabulous! Used Hersheys special dark cocoa when I couldn’t find just dutch processed cocoa. After eating one, you definitely want another! Thank you for this recipe! Will definitely make again!

    Reply

  262. sue griffore on March 15, 2014 at 4:12 pm

    Making the cupcakes….. to get the nice top that you do — how full do you fill the holder? Don’t want to overfill. thank you so much…..anxious to finish and fill them. Will be ready for Monday!!

    Reply

    • Michelle on March 17th, 2014 at 8:53 am

      Hi Sue, You should fill the liners about two-thirds full, which is about ¼ cup of batter.

      Reply

  263. Emma on March 16, 2014 at 11:35 am

    Lol, you changed the name after all the fuss people made. Lame that you had to do that. But these look amazing. I’ve been wanting to make them since last year, and am actually about to start putting them together right now. Can’t wait to try them!

    Reply

    • Emma on March 17th, 2014 at 11:53 am

      Update: made them yesterday, and they are amazing. To everyone asking if others had a lot of frosting leftover: I actually had just a tiny bit leftover. I was surprised, since Michelle’s love for 2:1 ratio of frosting to cupcake usually means I have cups of it leftover, but not this time. As she says, piping it on with a few swirls takes up a lot of it!
      I did not find the ganache with the bittersweet chocolate to be too bitter; I felt that because overall, the whole cupcake is SO sweet, that it worked well to balance it out.
      And the frosting…life-changing! The Baileys in it was astoundingly delicious. It elevated your typical vanilla buttercream to a whole other level.

      Reply

  264. Ashlie on March 16, 2014 at 4:03 pm

    I made these over the weekend and they turned out wonderful! One of the best recipes I’ve used! Thank you :)

    Reply

  265. Chelsea on March 16, 2014 at 6:27 pm

    I’ve made these for three years now and they are a BIG hit! A little labor intensive, but totally worth it. Better than anything you might find at your local bakery…my friends, family and coworkers all rave about them! Thank you for a spectacular recipe, I just started perusing your blog and can’t wait to try more!

    Reply

  266. Patrick on March 16, 2014 at 6:42 pm

    Did anyone else have as much frosting left over as they applied to their cupcakes? I’ve never made my own butter-cream frosting and I have difficulty picturing volumes. It tastes great, but in the future I’m gonna make half as much.

    Reply

  267. Julie on March 16, 2014 at 8:07 pm

    Looking over the recipe to try sometime, they look great. I do have one question though…..2 CUPS of butter for the frosting? That to me seems a little extreme. Is that correct or a misprint?

    Reply

    • Michelle on March 17th, 2014 at 10:47 am

      Hi Julie, This is correct. For two dozen cupcakes, and piping frosting with a few swirls, this is the correct amount in conjunction with the powdered sugar to achiever the correct consistency.

      Reply

  268. MegMeg on March 16, 2014 at 11:10 pm

    I made these yesterday, the second time I’ve made them and both times they have turned out AWESOME! We did not have a decorating tip but discovered that the lid of the whiskey bottle works perfectly for cutting out the cupcake middles!

    Reply

  269. Lindsay on March 17, 2014 at 6:24 pm

    Mmm, made these for my staff for St. Paddy’s Day today and they are delicious! I did cream cheese icing instead of buttercream and cut the Bailey’s to 3 tbsp so it isn’t so strong. So good! The cream cheese really adds a kick.

    Reply

  270. Lisa on March 17, 2014 at 11:34 pm

    I made these cupcakes today and they were really light, moist and delicious. Everyone loved them!!! Can’t wait to try more of your recipies.

    Reply

  271. Kate on March 18, 2014 at 1:41 pm

    I made these for the second time on Sunday (I made them last year for St. Paddy’s ,too.) Here are a few tips that I think might improve the recipe/make it more informative:

    1) If you’re buying nips for the Bailey’s and Jameson, you only need one nip of Jameson and two of Bailey’s.

    2) It might be a good idea to tell people that they can use semi-sweet chocolate chips for the ganache. I had a hard time finding anything else.

    3) For the cocoa powder, a good tip is to advise people to spend up on it. Buying cheap cocoa powder actually has a pretty big impact on the flavor of the cake. The more expensive brands are leaps and bounds above the store brands, especially if one has access to Ghirardelli’s.

    4) Make the distinction between Heavy Cream/Whipping Cream and Confectioners Sugar/Powdered sugar. Heavy cream and whipping cream are two different things, and the distinction is important, but not imperative, because I know some stores don’t even sell heavy cream anymore. However, confections sugar and powdered sugar are the same thing, but they can be called one or the other depending on the store or brand.

    5) For the butter, I’d recommend saying how many sticks one needs, over cups. If you buy a box of four sticks, it doesn’t say on the box how many cups it is. An experienced baker will know that two sticks is one cup, but not everyone will. I’d also recommend telling people to leave their butter out the night before, or that morning, so it’s soft enough to whip the butter cream. It’s really hard to work with buttercream if the butter isn’t room temp.

    Reply

  272. Nikki on March 18, 2014 at 2:17 pm

    These were sooo good! I would recommend cutting the frosting recipe in half (unless you like tons of frosting). I halved that part of the recipe and still had plenty of creamy deliciousness to pile high on top of each little cake. I’d also recommend cutting back the ganache recipe. I don’t think I used even half the ganache this recipe yielded. But then again, who doesn’t like leftover ganache? :)

    Reply

  273. Susan f on March 18, 2014 at 3:30 pm

    I made these for the office yesterday. Wow! This is recipe is a keeper. The only snag was I didn’t have unsalted butter so the icing had a little salty and sweet taste, which was probably not a bad thing now that I think about it. Seriously though, fantastic!

    Reply

  274. Anne on March 20, 2014 at 11:13 am

    So delicious! The frosting made me almost weep with joy it was so wonderful.

    Reply

  275. Brittany on March 21, 2014 at 3:07 pm

    I plan on making these cupcakes for Sunday (today’s Friday) how long would I be safe for making them ahead of time? I don’t want them to go bad before Sunday. Thanks in advance!!

    Reply

  276. Marzzie on March 27, 2014 at 1:21 pm

    I made these this past St. Paddy’s day. It was the first time I ever made cupcakes from scratch. It was not that difficult. They were delicious! This recipe is a keeper for sure!

    Reply

  277. Harmony on March 30, 2014 at 11:44 am

    Just made these for a bridal shower that I hosted at a brewery. I made an Irish themed dessert table and these were very popular! Thank you for this great recipe!

    Reply

  278. Jared on April 10, 2014 at 8:38 am

    I made these for the guys at work. Rave reviews! Now, most people think firemen will eat just about anything, and in some cases that’s true; however, my crew are pretty discerning, and generally not much for sweets.
    After tasting these amazing cupcakes, and taking some home to their families, I had two of the guys asking me for the recipe so they could bake them for their families. I’ve made a couple of other BEB cupcake recipes since, but this is the favorite for all of us. I keep getting asked when I’m going to make them again!
    Thank you for giving us a new favorite dessert!

    Reply

  279. Dan on April 17, 2014 at 6:33 pm

    These are great! I lightly brushed the top of the cupcakes with a mixture of the beer and whiskey before I put the frosting on for that umph! Turned out great!

    Thank you!

    Reply

  280. Jackie K on April 22, 2014 at 11:03 am

    Made these for St. Pat’s Day this year and got rave reviews. One of my fav cupcakes of all time! Only prob I encountered was the ganache set up quite firm the following day (made them Sunday, took to work Monday) Is there anything I can do to keep it softer for a day or two? Butter? Corn syrup? More whiskey?? 😀 The ones my husband and I “test drove” on the Sunday were beautiful and soft. I want to make a batch this week to share with my neighbours who so kindly blew out our driveway several times during this brutal winter. Thanks for any advise… and the fantastic recipe! (Going to use the other half of the beer in the can to try your Guinness ice cream next)

    Reply

    • Michelle on April 22nd, 2014 at 4:34 pm

      Hi Jackie, It really shouldn’t harden once inside the cupcake. You can use more heavy cream to keep it a creamier consistency.

      Reply

      • Jackie K on May 2nd, 2014 at 10:41 am

        Thank you, Michelle, for such a quick response to my question! I made the cupcakes last week and increased the heavy cream a little… it improved the softness but still firmer than I’d like… which is still great… because now I know the fix and just have to keep increasing a little each time til I find perfect ganache. Such a shame I have to experiment 😉 And of course – the neighbours loved them. Thanks again. :)

        Reply

    • Irishgirl on March 3rd, 2015 at 10:06 pm

      Take them to the wrong work place and call them Irish car bombs and you will lose your job. Also… it is Paddy, not Patty. If you are going to appropriate someone else’s culture the least you can do is get it right.

      Reply

  281. Sabrina on April 23, 2014 at 10:47 pm

    I’m making these now and my Guinness/butter/chocolate mixture has separated. Any suggestions? Can I use it he way it is?

    Reply

    • Michelle on April 24th, 2014 at 11:16 am

      Hi Sabrina, I would keep going, it should come together.

      Reply

  282. Shannice on May 2, 2014 at 12:10 am

    Did you use unsweetened cocoa powder or sweetened?

    Reply

    • Michelle on May 12th, 2014 at 9:58 am

      Hi Shannice, Always unsweetened.

      Reply

  283. Jenna on May 4, 2014 at 9:03 pm

    do i use 1 egg if i’m making 1/2 dozen cupcakes?

    Reply

  284. Rita on May 13, 2014 at 2:17 pm

    Is it possible to use same batter to make a whole cake instead of cupcakes? Is there a change in cooking time?

    Reply

    • Michelle on May 13th, 2014 at 3:36 pm

      Hi Rita, I have not done so, but other readers have mentioned that they have done this. You will need to increase the baking time, but I couldn’t say by exactly how much.

      Reply

  285. Jordana on May 14, 2014 at 10:22 am

    I’ve made a number of cupcakes on this site, and this is by far my husband’s favorite. The only tweak is I double the amount of whiskey in the ganache (I recommend Rowan’s Creek bourbon—it has a delicious vanilla flavor) because I like a boozier cupcake.

    Reply

    • Jordana on May 14th, 2014 at 10:24 am

      Also, the Bailey’s frosting is absolutely divine.

      Reply

  286. Ashley on May 24, 2014 at 3:59 pm

    These cupcakes are AMAZING! I’ve made them several times for a bunch of parties and everyone always loves them. I don’t usually like chocolate cupcakes, but these are my favorite, by far. Thanks for sharing!

    Reply

  287. Heather K on May 27, 2014 at 2:25 pm

    Hi! I would like to make this recipe as a three-layer cake for my husband’s birthday party as he is part Irish, do you think the amounts listed here would translate or do I need to increase the ingredient measurements?

    Reply

    • Michelle on May 28th, 2014 at 10:19 am

      Hi Heather, This recipe would work for two cake layers, but it would not be enough for three; you’ll need to increase the quantities.

      Reply

  288. Brittany H. on June 10, 2014 at 10:09 pm

    I made these today as a test taste to see if I should make them again for my friend Courtney’s birthday… They are AMAZING! I was so impressed, that I took some to work on my day off just to share them with my co-workers, and I’ll be taking more in tomorrow! They are so rich, and the flavors blend perfectly. I’ve always been a fan of the car-bomb, and this is definitely going to be a new staple for parties!

    Reply

  289. John on June 26, 2014 at 7:38 pm

    First things first, amazing website and great recipes. Then, a confession: I have never really made cupcakes but have baked at least half a dozen batches of muffins over the past few months. I have ordered a bunch of baking supplies. I was looking a t a lot of recipes, your chocolate cupcakes recipe looks and sounds decadent. So, I decided to go with that (http://www.browneyedbaker.com/2013/08/19/best-chocolate-cupcakes-recipe/) but for ganache filling and frosting, I think this Irish bomb recipe is more exciting, I am baking for a fun brunch with a dozen other people day after tomorrow. I just thought this would be better for the occasion. What do you think of combining two of your recipes like this? Also, I plan to substitute whiskey for baileys in ganache also. Does that sound ok? Thanks a ton :)

    Reply

  290. Tess on July 2, 2014 at 1:06 am

    I’ve been using this recipe for a few years now (I made the change of using Trader Joe’s bittersweet chocolate- the pound plus one in the red wrapper) and this is easily one of the most requested and beloved of all the goodies that I bake. Everyone loves them! They are light, fluffy, moist and not too sweet! Well, the cupcakes themselves, at least. That frosting is a sweetly delicious heart attack waiting to happen! I LOVE this recipe. I’ve written it down in my keep forever recipe book.

    Reply

  291. Charlotte on July 2, 2014 at 4:01 pm

    I made this last weekend (substituting Irish Mist for Jameson) and they were unbelievable. I worried that they would be too sweet but the various flavors ended up complementing each other beautifully. The ganache especially was to die for!

    Reply

  292. Nabiha on August 29, 2014 at 3:35 am

    Hello,
    We just found your recipe and tried it and it was delicious !! Also, we have a french website about Ireland, where we also talk about irish recipes. We would be very delighted if you give us the authorization to translate your recipe in french and publish it in our website. By specifying that all the credit belong to you, and puting a link leading to your website.
    Don’t hesitate to tell us your answer and have a nice day with a lot of new ideas !
    Nabiha

    Reply

  293. Maureen on September 13, 2014 at 2:21 pm

    Just made these for my friend’s birthday today. They turned out incredible! I wish I had some fancy piping tips/decorating tips-just used a freezer bag with the corner clipped off and they still look pretty. So SO amazing! Thanks for the great recipe!

    Reply

  294. lee on October 3, 2014 at 6:38 am

    These look lovely but can you imagine the reaction if I posted a recipe for an Exploding Twin Towers Cake?
    We’re not talking about ancient history; the year year before the Twin Towers attack, the Real IRA carried out a series of bombings, including a car bomb in London. On top of that are the all the car bombing in Ireland itself.
    The bomb campaign wasn’t a joke and it’s not an amusing name; it’s a sick name.

    Reply

  295. Karen on October 18, 2014 at 1:02 pm

    Thanks! These were a BIG hit when I made them.

    Reply

  296. Lynn on November 2, 2014 at 3:37 pm

    I have made theses several time. They are always a huge hit with people. Oh my Gosh, these are awesome!!!!! Thank you for the recipe.

    Reply

  297. Bursa Satılık Konut on November 14, 2014 at 9:07 am

    I’m going to be sharing these cupcakes with my class in Autumn wrappers just because lol. The photos look gorgeous, and that buttercream is divine.

    Reply

  298. Sabrina on November 26, 2014 at 10:50 am

    Hi Michelle,
    I was thinking about amending the recipe to Orange flavoring. and i wanted to know if i could subsitue the guinness for Orange juice. Is it possible? I know that the guinness bring out the chocolate floavor, but i wondering about the liquid content of the recipe if i subsitute. I’m think i’m going to do triple sec for the ganache.

    Reply

    • Michelle on December 2nd, 2014 at 12:56 pm

      Hi Sabrina, I haven’t tried making that substitution, but I think it should be okay. Let me know how they turn out!

      Reply

      • Sabrina on February 24th, 2015 at 11:42 pm

        Hi Michelle, So I know I’m little late on the reply for this but I wanted to let you know how it turned out. I used 1/2cup of OJ and 1/2 Cup heavy cream. I feared that it would be too liquidly with just oj since guniess is a heavier beer and then added a little bit of zest as well. I made a layered cake with a ganache and did it with grand mariner, and did your ultimate chocolate buttercream. The cake was really good. I have been craving sweets again and my husband has a pot luck so I’m going to try it in cupcake form tonight. Thank you for all you do I enjoy trying out and tasting all your recipes especially the sweets. Congrats on your new bundle of joy!

        Reply

  299. Diane on December 2, 2014 at 11:24 pm

    I’m sitting here trying to figure out if I could do these with a chocolate cake mix (maybe substitute the Guiness for the water, and the sour cream can substitute for the oil? Has anyone by chance tried doing this?

    Reply

  300. Adrienne on December 11, 2014 at 11:05 pm

    Best cupcake recipe ever. I’ve made these 3 times now and they come out perfect every time and people can’t get enough of them. They take more time than a normal cupcake but are totally worth it. Thanks for sharing!

    Reply

  301. Max Myers on January 13, 2015 at 6:22 am

    Before I explode with disgust, can you please tell me exactly what is funny about, “Irish Car Bomb cupcakes?” As someone who grew up around the troubles, to say that your post is beyond bad taste would, of course, be an understatement.

    Reply

    • Irishgirl on March 3rd, 2015 at 10:02 pm

      Because they are ignorant, uneducated, uncultured idiots. Why don’t you get out of the kitchen and read a book or if that is too much for all of you, you can even watch a movie. I am so embarrassed for any idiot who thinks this is funny. Serve me one and I’ll shove it down your throat. You would not laugh at a flaming twin towers cupcake. You make me sick.

      Reply

      • Mallory on March 11th, 2015 at 11:06 am

        I agree, but I think it is a disgusting offense to call all Americans “uncultured idiots.” It kind of makes you seem a little idiotic and stuffy yourself. You’re right – most Americans don’t know about the Troubles. I do because my family raised me to know about our history. You’re damn right we wouldn’t laugh at a “twin towers” cake – and we never would. It’s also quite ignorant to say something like America has no culture. Maybe you should take a history lesson yourself. Every piece of land on this planet has a history and has been inhabited by many different people. Maybe our buildings are newer and our people are more diverse, but the history and culture of those who came before us is still here. Get your head out of your ass and calm your Irish temper. Instead, let’s come up with a different name together, because quite honestly, the drink is damn delicious and I’d hate to see it go.

        Reply

    • Stephanie on March 21st, 2015 at 8:57 pm

      The cupcakes are named after a drink called the Irish Car Bomb. Guinness with whiskey and Bailey’s added to it. If you’re going to have snit, have it at the person who invented and then named the drink.

      Reply

  302. courtney on January 21, 2015 at 10:53 am

    Do you think I could sub rice flour to make this gluten free?

    Reply

    • Michelle on January 26th, 2015 at 2:58 pm

      Hi Courtney, I haven’t done much experimenting with gluten-free alternatives, so I couldn’t give you a definitive yes or no on how rice flour might work. If you do try it, please stop back and let me know how it worked!

      Reply

  303. Sue on February 3, 2015 at 9:41 am

    I have made these for the past three years in my brother’s restaurant for St Patty’s Day. Each year I have had to increase the batches to fill the demand of customers! An absolute hit with jubilant response. The folks look forward to this every year. Being a chef and previous restaurant owner myself appreciate the richness of chocolate and the compliment of the decadent frosting in these cupcakes. A true dessert and an absolute delight! I am indebted to our bartender for introducing me to your site. Look forward to many more delicious discoveries!

    Reply

  304. Andrew on February 26, 2015 at 2:53 am

    Do any of you have any idea how deeply offensive this is to people who lived in either UK or EIRE during the terrorist bombings that you celebrate?

    Reply

  305. Andrew on February 26, 2015 at 4:41 am

    Do any of you have any idea what you’re supporting here?
    Here’s a hint: terrorism is not good. Imagine it happened in one of your cities.

    Reply

  306. Mia on February 26, 2015 at 12:59 pm

    I will be making these again this year…real crowd pleaser!! I use another teaspoon of Jameson in the Ganache for an xtra KICK 😉

    Reply

  307. Penny fanning on March 3, 2015 at 6:28 pm

    I normally like this Irish recipes but as an Irish person living in Ireland and did so during the troubles maybe rethink the name of these buns? Car bomb is bit insensitive

    Reply

  308. Ree a on March 4, 2015 at 1:59 am

    Can I make this into a full cake. If so at what temp can I bake?

    Reply

    • Michelle on March 4th, 2015 at 5:16 pm

      Hi Ree, I think you could. Bake it at the same temperature, but you might need to increase the baking time a bit.

      Reply

      • Ree on March 5th, 2015 at 7:48 am

        Thanks so much. I just made the filling. Turned out really thin for some reason. Any ideas? Have put it in the fridge to cool but still runny. Thanks so much.

        Reply

        • Michelle on March 5th, 2015 at 12:23 pm

          Hi Ree, Refrigerating the ganache should thicken it up.

          Reply

  309. Alex Borders on March 4, 2015 at 10:23 am

    When this recipe is posted on Facebook it is called an Irish Car Bomb Cupcake recipe. Over 3,500 people died in the Troubles, many by car bombs. Please change the name of the recipe. It is as offensive as an Oklahoma Truck Bomb Cupcake or a Boston Bomb Cupcake recipe. Thank you for considering this request.

    Reply

  310. Joe on March 4, 2015 at 10:39 am

    What’s next? Twin Towers Pie?

    Reply

  311. Katie on March 4, 2015 at 2:31 pm

    Would the be suitable to take these to a work function? Is there REALLY enough alcohol to make someone impaired enough to not drive?

    Reply

    • Michelle on March 4th, 2015 at 5:16 pm

      Hi Katie, It’s not my opinion that these have enough alcohol in one cupcake to impair someone, but of course, totally a judgement call! I can’t make any guarantees :)

      Reply

      • Katie on March 4th, 2015 at 7:18 pm

        Well thank you very much for the reply back! I’m for going to be making these next weekend to go alone with my Guinness cake! So excited!

        Reply

  312. Barbara Shaw on March 5, 2015 at 9:40 am

    I think your cupcakes look fantastic and I am sure they taste the same. However would love to see the name changed to Leprechauns Delight. Unless these cupcakes are deadly and kill people. Irish car bombs have killed a lot of people and that name conjures up some ugly pictures for something as lovely as your cupcakes. Would be nice if you reconsidered the naming of your cupcakes.

    Reply

  313. Mary B. on March 5, 2015 at 2:18 pm

    These look delicious, I hope to try them soon.
    I confess that although I am totally opposed to ultra-sensitive political correctness, I found the previous name very off putting. It hardly seemed appropriate for a cupcake. Kudos to you for changing the name to something with less painful connotations.

    Reply

  314. janet on March 5, 2015 at 4:38 pm

    i have been baking a long time, and i have never tasted a cupcake like this one!!!! it is a little time consuming, but well worth the effort!!! Happy St. Patrick’s Day!!!

    Reply

  315. Kevin on March 6, 2015 at 7:16 am

    How long will these cupcakes last after being made?

    Reply

    • Michelle on March 9th, 2015 at 10:32 am

      Hi Kevin, I would say 2 to 3 days.

      Reply

    • Stephanie on March 21st, 2015 at 8:53 pm

      If you put them in an airtight container and then put it in the fridge, they last a lot longer. Just let them come to room temperature before eating.

      Reply

  316. Lisa on March 6, 2015 at 4:08 pm

    Should change the name. Not kosher!

    Reply

  317. sandi d on March 6, 2015 at 9:42 pm

    Ok, I just made these…OMG.. are they good. Someone posted they put them in the freezer. They are so right, they are wonderful cold. They don’t freeze! You have got to try them!

    Reply

  318. Jennifer on March 7, 2015 at 2:24 pm

    The name of the recipe is “GUINNESS, WHISKEY & IRISH CREAM CUPCAKES,” so why the “Irish Car Bomb” rename? As an Irish family, we find this name horribly insulting. Is this what you think of Irish people? And is this how you supposedly pay tribute to an Irish inspired holiday, by insulting us?!? What if we made and advertised American Extremist Stew? Or American Idiot Pie? Sheesh… RUDE!!!

    Reply

    • Kristi on March 8th, 2015 at 9:03 pm

      They are called car bombs because of the drink (called a car bomb) that contains Guinness, baileys and Jameson. I’m sure she didn’t mean any disrespect but seriously, it’s a drink name. Sensitive much?

      Reply

      • Christopher on March 8th, 2015 at 11:56 pm

        Kristi. It’s highly offensive …not being overly sensitive …

        Reply

  319. Heather on March 8, 2015 at 6:54 pm

    I just have to tell you that you did a fabulous job with this recipe! I recently came across it through Facebook and decided to make them for my husband’s birthday party. Everybody LOVED them and I got many compliments, but those compliments need to be passed on to you! Phenomenal recipe! Thank you!

    Reply

  320. Kristi on March 8, 2015 at 9:00 pm

    I just made these and they are amazing!! I added a little extra baileys to the frosting and Jameson to the ganache and it really gave it a kick. I would definitely make these again. Thank you!

    Reply

  321. Christopher on March 8, 2015 at 11:53 pm

    Your links call these Irish Car Bombs ….this is highly offensive people died from those types of attacks.
    But the cup cakes look yummy.

    Reply

  322. j green on March 10, 2015 at 12:28 pm

    These look delicious , however I kind of object to the name of them. Anyone who lived through the 70’s in England and Northern Ireland can remember the fear that the IRA could plant a car bomb anywhere (and frequently did) and kill or maim innocent people.

    Reply

  323. Linda Hart on March 10, 2015 at 2:27 pm

    This recipe opens with the URL title “Irish Car Bomb Cupcakes.” I’ve made them, and hey are indeed delicious, but…
    An English friend pointed out to me how offensive the “car bomb” name is to her and to those who lived through the terror of the IRA. She said it would be like a “9/11 Cupcake” would be terribly offensive to us. I don’t know if the phrase “car bomb” is now cached forever, but if not I respectfully request that referenced to “car bomb” be removed.
    Thanks, and I do indeed love your web site and enjoy trying your recipes.

    Reply

  324. louise miller on March 11, 2015 at 8:13 am

    I think its about time you Americans took out the car bomb element to all your St. Patrick’s day celebrations. Its not funny. Over 500 people were killed including children during the troubles. So sad!

    Reply

  325. Mallory on March 11, 2015 at 10:56 am

    Made them…. LOVE THEM. Wouldn’t change a thing. They’re GREAT!

    Reply

  326. Patty on March 11, 2015 at 11:59 am

    I made these last year for a big St Patrick’s day party, complete with bagpiper! They were a complete hit! So creamy and delicious, they, of courses, asked me to make them again this year!! Thanks for this great recipe!!

    Reply

  327. Patty on March 11, 2015 at 12:16 pm

    I’m not sure if the name if theses was changed due to the controversy I’m reading in the comments, but i see NO mention of “Irish car bomb” anywhere but in the comments. I do understand that people would be upset at that reference, however, all of you people posting rude and insulting comments about others are just showing your own lack of intelligence and class. If you want to educate people about how you are feeling, try doing it respectfully.
    In any case…these cupcakes are amazing!!

    Reply

    • Kerry on March 12th, 2015 at 8:32 am

      Hi Patty,
      Yes, it appears the name was changed. I remember when this was originally posted some time ago, they were called “Irish Car Bomb Cupcakes” (named after the drink). I assume that Michelle changed the name on the page and in the recipe, but the URL is still “Irish Car Bomb Cupcakes.”

      Reply

  328. Terri C on March 11, 2015 at 1:41 pm

    I just made these yesterday for a birthday today, haven’t tasted them yet, but I gave the first two to my son and husband and they said this was amazing, in my son’s words “the best cupcakes he has ever tasted”, and we have made many over the years. So, thank you for sharing and I will definitely do this again one day.

    Reply

  329. Rose on March 11, 2015 at 4:10 pm

    People, lay off this woman already! I seriously doubt she concocted this delicious recipe with the sole purpose of insulting thousands of people whose lives were personally shaken by horrible acts of terrorism. She changed the name of the cupcakes a while back and some of you are still complaining. That’s the great thing about the internet, if you don’t like something you come across , you don’t have to come back to it. Cut her some slack and eat a cupcake for Pete’s sake!

    Reply

  330. Danielle on March 12, 2015 at 9:38 am

    Has anyone tried to make these ahead of time? I am just curious how long in advance I can make the ganache.

    Reply

  331. Katie on March 13, 2015 at 1:18 pm

    If I can’t find Dutch processed cocoa powder, would any type work? Making these tomorrow!

    Reply

  332. Nicole Lipari on March 13, 2015 at 5:34 pm

    HellO! can i make all of the fillings and icing before hand? Ex. make cup cakes tonight and fillings and ice tomorrow?

    Reply

  333. Amanda on March 13, 2015 at 11:45 pm

    I loved this recipe! I actually used the 12 cupcake version of the recipe on fromaway.com and I just finished and couldn’t be happier! The only thing I’m not a huge fan of was how SWEET the frosting was. I’m not sure if it was the reduced recipe or just my taste. Any suggestion on how to make the frosting a little less sweet and gritty?

    Reply

  334. Laurie Doherty on March 14, 2015 at 8:44 am

    These are Delish! Just finished piping the frosting (which is sooo good) found the recipe to be exact…only suggestion, save the fancy cupcake liners for after baking. These cupcakes are so dark it was a waste to use the more $ liners first. Will be making again for sure!

    Reply

  335. Melodie on March 14, 2015 at 9:56 am

    I just made these cupcakes. My husband devoured one and said it was the best cupcake he had ever eaten. I decided to try one and he’s right!!! Moist cake, the ganache is excellent and the frosting has just the right amount of Baileys. These aren’t going to last long at my house.

    Reply

  336. Monica on March 14, 2015 at 3:09 pm

    They came out great! Thank you for this wonderful recipe!

    Reply

  337. Timothy on March 15, 2015 at 6:59 pm

    Just made these. Wonderful! I am sure they will be a big hit with the group

    Reply

  338. Alanna Weir on March 16, 2015 at 6:10 pm

    I made these today and they are the bomb!!….so good!!

    Reply

  339. jackie on March 16, 2015 at 10:00 pm

    my friend makes these every year, I got to eat one this year, OMG!! You have no idea how flipping good these are until you eat one…pure heaven in a cupcake liner!

    Reply

  340. Heather on March 17, 2015 at 1:16 am

    Made these tonight and they turned out amazing! Thank you!

    Reply

  341. Christina on March 17, 2015 at 10:54 am

    Listen, these bad boys beg to be drizzled with browneyedbaker’s salted caramel; it helps balance the sweetness of the frosting. Just made this recipe for St. Patricks Day with that one alteration. It’s only my second time making these but I had several friends contact me a few days ago to make sure these cupcakes become a new tradition, thanks for the great recipe!

    Reply

  342. Christine on March 17, 2015 at 11:21 am

    Hoping you see this and can answer today (as if you have tons of free time with your lil guy- congrats!!)! I just made these and the ganache doesn’t have the slightest sweet taste to it- just whiskey and bitter chocolate. Is that how it’s supposed to taste? Will the sweetness of the cake and frosting off set the ganache? I’m about to fill them but am tempted to add a little sweetness to the ganache

    Reply

    • Michelle on March 17th, 2015 at 7:57 pm

      Hi Christine, Thank you!! :) Yes, the ganache isn’t super sweet, you could use milder chocolate, but yes, it’s definitely set off by the cake and icing. Enjoy!

      Reply

  343. ButterflyWoman on March 18, 2015 at 12:20 am

    I made these for a St Patrick’s Day party today. They were the hit of the party. I am not normally a baker, but I took my time and these were amazing. A couple of small changes: I had to use salted butter in one part, but just reduced the added salt per the recipe in one part. The rest of the recipe I used unsalted butter. (I ran out of unsalted butter). I added a tee bit of more Jamison Irish Whiskey for flavor in the ganache and twice as much Baileys for the frosting. My party host actually shook my hand after he devoured one. Ta Da.
    Your recipe was right on, not always something you find online. Irish hats off to you. Thank you. This recipe is spectacular! I am a fine of yours.
    I don’t care for the name either, so I just call them St Pat’s dessert.

    Reply

  344. MaDonna on March 21, 2015 at 11:42 am

    I love, love, love (not even enough loves!) your website and your recipes. I have made these cupcakes twice now and have received rave reviews from my friends and family! Thank you for making me look so good!

    Reply

  345. Fran O'Donnell-Weeks on March 21, 2015 at 5:43 pm

    I made these with my daughter during Spring Break just before St. Patrick’s Say. Neither of us are regular bakers, but these turned out perfectly! A great recipe and even better directions made our venture a success. Thanks for sharing!

    Reply

  346. Stephanie Metz on March 21, 2015 at 8:47 pm

    Love this recipe, but the ganache was a pain and I hated having to spend the time to dig out a section from each one and then throwing all of that away. I found a better way.
    1/2 cup of heavy cream
    4 oz of bittersweet or semi-sweet chocolate
    2 tablespoons powdered sugar
    2 teaspoons of whiskey
    Put the cream, chocolate and sugar in a microwave safe bowl, heat 40-60 seconds until the chocolate starts to melt. Whisk until smooth and then add the whiskey. Chill in the fridge until firm, no longer than 30 minutes. Put about 1 tablespoon on the top of each cupcake BEFORE baking. Bake normally.
    As the cupcakes bake, the ganache sinks down into the center and it’s a lovely surprise to those who take a bite.
    Also, the frosting recipe is way too much and made the cupcakes top heavy, so I cut it down by a quarter and it’s much more manageable.

    Reply

  347. Danielle on March 25, 2015 at 4:02 pm

    made these today… they are not as pretty as the ones above but I tasted at each step and they are very yummy

    Reply

  348. Jenny on March 29, 2015 at 7:16 pm

    This is the absolute best Chocolate cupcake recipe I’ve ever made. The icing makes way more than you need for 24 cupcakes but the batter is the perfect amount for 24 cupcakes. The ganache is plenty to double-dip (and more ganache is always welcome!). Well done!

    Reply

  349. Sarah on April 2, 2015 at 4:53 pm

    These look amazing! Do you think the cupcakes could be baked, cooled, and frozen before applying the frosting? I want to make these in advance but won’t have time to do all the steps at once.
    Thanks!!

    Reply

    • Michelle on April 4th, 2015 at 10:59 am

      Hi Sarah, Yes, you could definitely do that. Enjoy!

      Reply

  350. Gabriella on April 15, 2015 at 12:52 pm

    These look amazing and I’m making them tomorrow!
    One issue – I don’t have Bailey’s on hand. Would Kahlua be a viable substitute?

    Reply

    • Michelle on April 16th, 2015 at 9:29 am

      Hi Gabriella, Kahlua is much different than Baileys… Baileys is a cream, while Kahlua merely a coffee-flavored liquor.

      Reply

  351. Kathy S. on June 7, 2015 at 6:50 pm

    I have tried these numerous times with RAVE reviews! I am actually in the process of making it into a cake today. Only problem I have is the ganache is always too thin no matter what I do. Hopefully it thickens up for the cake…if this works I’m using it for a wedding cake!! EVERYONE i know says TY for this recipe!!

    Reply

  352. Stacey on October 1, 2015 at 9:26 pm

    These are amazing!! Just finished them up tonight and I am so pleased with the outcome!! The cake is moist, light and fluffy and decadent!! Love the combo with the bittersweet ganache and the super sweet icing. Thanks so much for the great recipe!! 😊

    Reply

  353. Micayla on November 18, 2015 at 9:56 pm

    I made these for a Notre Dame football game last weekend. They turned out beautiful and delicious. Huge hit. Thanks for the recipe! Go Irish!

    Reply

  354. dominik on December 27, 2015 at 10:47 am

    Hi

    I have a question since I’m not from the USA… what is dutch-process cocoa powder? It that simple cocoa unsweetned powder?

    merci

    Reply

  355. Valerie on March 1, 2016 at 1:26 pm

    I’m going to try making these for St. Patrick’s day and I really like the icing design. Does anyone know which tip was used and how the buttercream was applied? It looks like a rose petal tip layered from the outside toward the center. Thanks!

    Reply

    • Michelle on March 8th, 2016 at 7:47 pm

      Hi Valerie, I believe I used a Wilton 1M tip, just swirled it up!

      Reply

      • Valerie on March 9th, 2016 at 11:15 am

        Thank you! I’ll try it.

        Reply

  356. Laura on March 2, 2016 at 8:55 pm

    THESE ARE AMAZING!! This will be the 4th yr I will be making them for my St.Pats party!! These cupcakes ARE the reason I started my party!! My friends can’t wait…neither can I. Thanks for one of the best recipes I have received from you!! You are the best! LUV YOU!!

    Reply

  357. Alyssa on March 5, 2016 at 7:36 pm

    I don’t think I can find Dutch processed coco powder can I use regular coco powder will it Alter the recipe at all

    Reply

    • Michelle on March 8th, 2016 at 7:49 pm

      Hi Alyssa, You should be able to make that substitution without an issue. Enjoy!

      Reply

  358. Krystle on March 11, 2016 at 11:49 pm

    Just wanted to finally let you know that I’ve made these every year since you’ve posted this! Everyone always waits for me to make them around St Patrick’s Day. Just finished up a batch to bring to a big St Patty’s Day parade we attend every year. I’ve already had a few people requesting them :) FYI, I always add a ton more whiskey to the ganache, and a BUNCH more Bailey’s to the frosting. The key is using the whisk attachment on your mixer. Makes such a big difference! I seriously think I used like half a bottle of baileys in this dang frosting. Whoops :) Thanks so much for posting this!!!!

    Reply

  359. Susan on March 12, 2016 at 9:51 am

    Hi, I’m making these for a party tonight. I made the cupcakes last night and stored in an airtight container. Just finished adding the ganache. So far, amazing – two thumbs up. Quick question about the frosting. It calls for 2 cups of butter, could that mean two sticks? That seems like a lot of butter!

    Reply

    • Michelle on March 15th, 2016 at 9:41 pm

      Hi Susan, 2 cups of butter is 16 ounces, which would be 4 sticks of the standard 4-ounce sticks you find in the U.S.

      Reply

  360. Melissa on March 14, 2016 at 10:53 pm

    My 15th wedding anniversary is this Thursday (St. Paddy’s Day). My husband asked our friend who loves to bake if she’ll make them for us…lord I hope she says yes as I am disaster in the kitchen!

    Reply

  361. Alayne on March 15, 2016 at 12:38 am

    I too have made these every year since you posted it. My sister in law even requests them when she’s home at the Christmas holidays!
    This year I will be sharing with a new co-worker, so he can take them home to his dinner party that night!

    Reply

  362. melissa maendel on March 16, 2016 at 8:31 pm

    I make these all the time and I use baking powder instead of baking soda and I sift the dry ingredients and it makes it a completely different cake. As if it couldn’t get any better! Love this recipe!!

    Reply

  363. Jocelyn on March 17, 2016 at 8:45 am

    Going to make these for a party on saturday. Looks great, yummy

    Reply

  364. Alison on March 18, 2016 at 8:07 am

    Stellar cupcakes! Best I’ve ever made I was told. They were I have to say one of the best given the effort I had to put in other cupcakes these were a breeze. I would definitely make these again (perhaps a St. Patrick’s day tradition). Thank you for developing this recipe.

    Reply

  365. Adrienne on March 18, 2016 at 10:10 am

    These are the BEST cupcakes in the world. I make them every year. Thank you for the recipe!!

    Reply

  366. Christine on April 1, 2016 at 10:35 pm

    Hi, Can the ganache be made ahead of time? I was hoping to make my cupcakes and ganache at night then frosting and assembly in the morning.

    Thank you!

    Reply

    • Michelle on April 11th, 2016 at 9:11 pm

      Hi Christine, Yes, you can definitely make it ahead!

      Reply

  367. Julz Kell on April 12, 2016 at 5:38 am

    Hi Michelle…love your blog! You’re my “go to” blog when I’m looking for great recipes, and the first blog I ever read! Slippery slope after that, whew!
    I’ve made this recipe a ton, both with and without the ganache, and even in cake form! I’m curious, have you ever made the frosting with any of the butter substituted with shortening? I’m wondering because I’m making them for a wedding and worry about the frosting melting!

    Reply

    • Michelle on April 12th, 2016 at 8:51 pm

      Hi Julz, I’ve never used just shortening; I would probably try half butter, half shortening, but I would do a test run first!

      Reply

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