Guinness, Whiskey & Irish Cream Cupcakes
The classic cocktail shot transformed into cupcakes – Guinness chocolate cake, Jameson whiskey ganache filling, and Baileys buttercream frosting.
Please tell me that you’ve had the good fortune of tasting chocolate cake that’s been spiked with Guinness. If you haven’t, stop what you’re doing right now, go buy a six-pack of Guinness, grab some chocolate, and head to the kitchen.
The chocolate flavor is so deep and intense, almost malty, and the cake is just so incredibly moist – you’ll definitely want to start making these Guinness cupcakes all year long!
These cupcakes are the #1 all-time most popular recipe on the site, and for good reason. They are utterly spectacular. They are fashioned after the popular cocktail 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’ve never been into doing shots, so I’ll just eat a cupcake and call it a day. Cupcake trumps shots every day of the week for me!
To replicate the drink, I baked up Guinness chocolate cupcakes, filled them with a Jameson whiskey chocolate ganache, and topped them with a Baileys Irish Cream-spiked version of my favorite vanilla buttercream frosting.
While there are a few steps to these cupcakes, they really are simple to bake and assemble. Once the cupcakes are cool, I cut out the centers (and nibbled on the scraps, shhhh), scooped in ganache, and then topped them with lofty swirls of the Baileys buttercream frosting.
I waited for my ganache to thicken before scooping it into the cupcakes, but I think you could fill them when it’s still pretty soft, as it should then firm up inside of the cupcakes.
While you can’t taste the beer in the cupcakes (it serves as a flavor enhancer for the chocolate), you can definitely taste the alcohol in the filling and the frosting. Everyone that I’ve ever made these for absolutely adores them and can’t get over how fantastic they taste. They are truly the trifecta of boozy Irish cupcakes!
Whether you’re throwing a St. Patrick’s Day party, or just need an excuse for some really amazingly delicious boozy cupcakes, look no further! These are guaranteed to be a hit wherever you take them.
Six years ago: Traditional Mardi Gras King Cake
Seven years ago: Asiago Bagels
Eight years ago: Baked Oatmeal
Nine years ago: Royal Crown’s Tortano
Guinness, Whiskey & Irish Cream Cupcakes
Ingredients
For the Cupcakes:
- 1 cup (230 ml) Guinness stout
- 1 cup (227 g) unsalted butter, at room temperature
- ¾ cup (64.5 g) Dutch-process cocoa powder
- 2 cups (250 g) all-purpose flour
- 2 cups (400 g) granulated sugar
- 1½ teaspoons (1.5 teaspoons) baking soda
- ¾ teaspoons (0.75 teaspoons) salt
- 2 eggs
- ⅔ cup (153.33 ml) sour cream
For the Whiskey Ganache Filling:
- 8 ounces (226.8 g) bittersweet chocolate, finely chopped
- ⅔ cup (158.67 ml) heavy cream
- 2 tablespoons butter, at room temperature
- 2 teaspoons Irish whiskey
For the Baileys Frosting:
- 2 cups (454 g) unsalted butter, at room temperature
- 5 cups (600 g) powdered sugar
- 6 tablespoons Bailey's Irish Cream
Instructions
- Make the Cupcakes: Preheat oven to 350 degrees F. Line two standard muffin tins with liners.
- Place the Guinness and butter in a medium saucepan and bring to a simmer over medium heat. Add the cocoa powder and whisk until the mixture is smooth. Remove from the heat and cool slightly.
- In a medium bowl, whisk together the flour, sugar, baking soda, and salt; set aside.
- 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 just until it starts to come together, about 30 seconds. 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 for 5 minutes in the pan, then remove the cupcakes to a wire rack to cool completely.
- Make the Whiskey Ganache Filling: Place the chocolate in a heatproof bowl. Place the heavy cream in a small saucepan and bring to simmer over medium heat. Immediately pour it over the chocolate, then let it sit for two minutes. Using a rubber spatula, gently stir the mixture 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, about 30 minutes. (If it becomes too stiff, simply give it a good whisk and it will loosen up.)
- Fill the Cupcakes: Using a paring knife, cut the centers out of the cooled cupcakes, going about two-thirds of the way down. Using a cookie scoop or spoon, divide the prepared ganache between the centers of the cupcakes.
- 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.
- 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 at room temperature for up to 4 days.
Notes
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
Do you know if these cupcakes can be prepared and frozen, then thawed before serving? I need to make a large number of them for a wedding. Thanks.
Lots of steps, yes, but overall very easy to make, and so so delicious and decadent! Perfect for St. Patty’s day!
My daughter mades these and sent over one to try. I was upset there was only one. It was delicious!
They take some time to make, but they’re incredible. I get a ton of compliments on these. Everyone that I’ve made them for in the past requests I save them one when they find out I’m making another batch. All of the component elements are good on their own. My favorite is the whiskey ganache, which I could eat all by myself with a spoon. I didn’t plan to make these this weekend, but today’s St Patrick’s Day and I woke up craving them. This will be my 4th time making them, and they are a 10/10
I make these every year for St. Patrick’s Day, and while they’re ALWAYS a hit…I’ve never made them ahead of time. I have a party tomorrow that I’ll be baking these for, and was wondering if anyone has made them ahead? Do you just prepare each step then assemble them the day of, or just go ahead and fully prepare? How have they held up if you just store them prepared overnight?
I’ve eaten leftovers a day or two after baking, and they turn out fine! Just remember to refrigerate (all that butter in the buttercream should be kept cold) and if you can cover them some way so they don’t dry out, that’s best. I don’t always have the fridge space, so sometimes it’s easier for me to store the buttercream, ganache and cake separately and assemble day of. But I haven’t had any complaints on the day-old cupcakes either
I make these every year for work and always get compliments. Because my work has grown so much, I was up to 5 dozen cupcakes, which is a bit of work- so this year, I turned this into a sheet cake- same recipe- but I poked holes in the cake and poured the ganache while it was still warm. I also added espresso powder- I think a 1/2 teaspoon and increased the whiskey to 3 tbsp. It worked out really well.
Wow. The most offensive name I’ve ever seen for a cupcake.
If you’re going to be offended then blame the name of the shot, which this is named after. Not this recipe 🤦♀️which is delicious btw.
I originally made these years and years ago for my sibling’s birthday (that falls on St. Patrick’s Day). My sibling kept requesting them after that, and my other sibling has for his birthday as well. Needless to say, they are always a hit and always delicious! It’s been a while now, so I’m making them again this year. Thanks for the great recipe!
I’ve been making this recipe of yours for years! They are so, so good! Thank you!
Made these and they were incredible. Compliments from everyone. Super moist and wonderful flavor. Hints of the liquor and flavor without being overly boozy. Will be making again.
Add 2 cups of Guinness to cake recipe, 3t of Irish whiskey to ganache recipe. Also, cut the recipe for the down 1/4 ganache and frosting by 1/2 – it makes of LOT of buttercream and ganache and there will be way more than you need. These are incredibly RICH. Most guests are not going to eat 2.
If you have any issue with the center of the cupcakes sinking turn your oven up 25-50 degrees. I bake mine at 400 and never have a problem.
Very yummy! And I had no problem with the cupcakes falling, they are very moist yet airy!
My friend asks that I bake these every year to serve at their St. Patrick’s Day party. It often falls on her birthday and she prefers these cupcakes to a birthday cake.
Can a 1/2 this recipe?
Yes! It makes a lot of everything so cutting it in half would be better.
These have become my go-to cupcakes for birthday celebrations. So good, not too fussy to make, and fancy enough to impress; everyone loves them!
The frosting and ganache are yummy, but the cupcakes consistently cave in the middle. I’ve made these about 6 or 7 times hoping for a different result, but the middles always fall in. I follow the instructions exactly, my ingredients are always fresh. The only thing I can think of is that somehow the fizz from the beer deflates during cooking, which is what causes the middles to sink. The ganache and frosting are yummy, but basic.
I’ve been making these for 11 years now, about once a month, I have never had them sag in the middle. Is it possible your oven isn’t reaching the correct temperature?
I’ve been making these cupcakes for St Patrick’s Day for over 10 years. It’s my all time favorite recipe!
I made these amazing cupcakes over the weekend for a friends get together. Followed the recipe exactly as stated. These cupcakes were so moist. The ganache set just perfectly, and the Irish Cream Liqueur buttercream was amazing. I am never disappointed with your cake recipes! Thanks!
Hands down best cupcakes! I make a different frosting that’s a cream cheese frosting but the cake and ganache are THE BOMB!!
I have made this recipe almost every year for multiple years and it is such a hit! I usually yield a little more than 24 full size, 48 mini cupcakes… It makes a TON of frosting, you could get away with making half if you don’t like a lot of frosting, I personally love it so I always pile it up and save the extra for pancakes or just eating….
I hate to admit it but I love these. Just please stop calling them Irish car bombs- so blatantly insensitive to anyone who experienced that violence.
Tradition every year! Husband renamed ours as the Holy Trinity cupcake. Cake recipe is the best and super easy to replicate. I’ve tweaked my frosting to include marshmallow fluff also.
I will call these that forever more! I hate the other name.
That’s a great name! I call mine Kiss Me, I’m Irish! Cupcakes. :-)
Oh please. I’m Irish and we have no problem with the name. Enough being so PC and fake outraged. It’s called an Irish Car Bomb.
I have been making these for years. They are my most requested cupcake. The only change I make is a 1/2 tsp of salt in both ganache and frosting. Sometimes the center falls and sometimes it doesn’t. I don’t care as I put ganache inside and they are covered with frosting. Perfect recipe.
As others have said, mine always sink in the middle a bit. I have been making these for at least 5 to 7 years. It isn’t my ingredients, I buy fresh each time as I only make these once a year. I do find they sink a little less if I am very careful not to mix the batter too much and get them directly in the oven..like mix for 20 seconds. It doesn’t matter if they sink. I don’t know why people are bothered by it….you are going to scoop out the middle anyway and cover them in frosting. They are delicious and my coworkers and friends start asking me in February if I will be making them
Sinking in the middle is usually too much leavening agent. At least that is what I was told after experiencing this myself. I have not had an issue since.
Do you have to add the cocoa powder to the butter and ale?
I followed the recipe, specifically, as written. All ingredients were fresh,including the Guinness Stout.
Made batch #1 over the weekend.
First batch issue: the middle of the cupcakes sank / fell. Made a second batch today. Just took them out of the oven. Second batch issue: the middle of the cupcakes sank / fell.
Both batches were baked at 350* and tested done. I am an experienced baker. So disappointing, frustrating, and expensive!
Sorry – I over-rated this recipe in my prior comment. Unfortunately, because of the issue stated in my previous posted comment, I have to rate this recipe with only “one” star – not “three”
I’ve made these 2 years i a row, and will continue to make them for St. Patrick’s Day every year. Thank you for this deliciousness!!
I made these a few years ago and I am going to make them again. I am thinking about adding the Ganache to the batter before baking them. I did that with another recipe you had for chocolate cupcakes and it wasn’t as messy as cutting out the cupcake to add the ganache.
Any comment on that idea?
I love your recipes!
Just fyi, I did the experiment I inquired about and it turned out great. I made the ganache a day in advance, so it was quite solid when I dabbed it into the cupcake batter. This recipe is definitely a keeper!
I’m super interested in this experiment…did you end up with little chips of ganache throughout, like if you had added chocolate chips? Or did it just make the batter really rich? Thanks!
How much do you take out of the center of the cupcake? And how big is that cookie scoop?
Thank you.
I made these years ago and soooo tasty! Quick question, do the unfrosted (no ganache) cupcakes need to be refrigerated?
Also, is it possible to make the frosting ahead of time and then quick frost day of?
Big hit for Mother’s Day! This recipe is delish! Thank you for sharing!
I’m not sure when you first published this recipe, but I’ve been making it for at least 10 years now and everyone loves them! Sometimes, I just make the ganache and eat it with a spoon…
My husband ran across this recipe and sent it to me with a request to make it for his birthday, but as a cake, instead of a cupcake. I would like to share my shortcut tip if I may – instead of making the cupcakes from scratch, I use a box mix, but omit the water and use the Guinness instead. Happy baking!
These are incredible!!! I flipped the recipes to be gluten-free & vegan!😁 I made DF Irish Cream & used full-fat Oatly for the ganache. I had to use another 1/4 cup or so of Oatly for half of a recipe. Used Miyokos for the frosting. Really great recipe. Thank you!
Michelle, I just tried the cupcakes again and this is the second time they keep sinking in the middle. What am I doing wrong? I followed your recipe to the letter! I live at 7700 ft. altitude and have used your recipes for years. They have always been spectacular! I don’t know what the difference is on this one. Can you suggest anything?
Oh no! That’s so strange… did you switch any brands or use any different ingredients? Is your baking soda fresh? Do you know that the oven temperature is correct? Those are the only things I can think of!
Imagine celebrating another country’s national & religious holiday with a food that offends its population?
but the name isn’t offensive…why are you whining about it? So I guess, yes, in this case one truly would have to “imagine it” in order to be offended. Cool. (and before you whine about it being an “offensive food”…when did mixing certain ingredients together become offensive? Good lord almighty…)
It’s called Irish car bomb..are you completely daft. Of course it’s offensive. Do you know how many people have died in the civil war between northern Ireland and England?
I’m Irish. The ingredients are not offensive, of course not. ‘Irish Car Bomb’ is. Very much so. Trust me on this.
Does it make a difference if you use regular Guinness instead of extra stout?
I’ve been making these for years .. great recipe with amazing flavor! I even use the cupcake recipe as the base for many different frostings and fillings. What blows my mind are the people who are offended by the name?! Good grief .. have you nothing more meaningful in your life to do than write a complaint about s cupcake name?
Hi Cory, You can use either!
Cory- I made these twice using extra stout and they tasted great!
I’ve made this recipe many times, always a hit.
I’d like to make mini cupcakes instead of regular size. How long would I bake them in mini tins?
Hi Nancy, I would start checking around 8 or 9 minutes.
I’ve made this recipe about 3 times now. It is fabulous every time. Probably my favorite cupcake. Use good quality cocoa- Valrohna or Droste and good chocolate – real butter of course, and you end up with a decadent dessert that is memorable.
I’ve made these cupcakes multiple times. They are always a winner. Everyone asks for them. I think the Guinness chocolate cake is the best cake. I’m not personally a fan of ganache, but the filling is most people’s favorite part of the cupcake. I also have a friend that is happy to eat just the frosting.
Amazing cupcakes, thanks for sharing.
Irish car bomb cupcakes? What next twin towers terror twinkies?
Thank you! Great recipe disgusting name.
You realize their called Irish Car Bomb cupcakes because they’re a cupcake version of the Irish Car Bomb drink, right? There’s an alcoholic drink called an Irish Car Bomb that has Guinness poured into a glass and then a shot of Baileys and Irish Whiskey dropped into the glass. She didn’t come up with the name.. she simply called them what they are- a cupcake version of an Irish Car Bomb drink.
While the name came from a something.. Dosent make it right. The insensitive and ignorant name is Ameican and people don’t like it because the times of troubles and violence in Ireland are not. I lived many years in Ireland and US, trust me. St.Pattricks day brings out a lot of horrible stereo types. New cupcake name is perfect on here…actually sounds tastier. Little changes make a big difference…i would scroll past or not buy with previous
I agree! I was a little shocked when I saw the name. Plus, who named that drink? It’s probably best to call it an Irish Curdle or something.😁 I’m going to make these GF & vegan!
Get over yourself dear. Is that the only reason you came here, was to be fake outraged?
I make this recipe A LOT! It is often requested for birthdays. always a hit. I started making it in cake form. I use the gnash for the filling between layers.
I made them today. The cup cakes were so moist and chocolaty. The frosting and ganache pair perfectly with. I would make them again.
I’m missing something here for the ganache
Place the chocolate in a heatproof bowl. Place the heavy cream in a small saucepan and bring to simmer over medium heat. Immediately pour it over the chocolate, then let it sit for two minutes
If you place the chocolate in the bowl how do you pour it over the chocolate?
Made the cupcakes before w/o ganache and they were great.
You pour the heated heavy cream over the chocolate.
I have made these cupcakes two years in a row and they were absolutely perfect both times. I halved the recipe the first time as I was not sure the family (four of which are kids) would like them. Huge hit! Made them again last night and halved the recipe as 12 is a perfect amount for us. These cupcakes are so moist and chocolaty and combined with the filling and frosting, none better, thank you!
Can I make these as the larger “Bakery” cupcakes?
Sure, I don’t see why not!
Can’t wait to try. What is YOUR favorite decorating tip. Your cupcakes are beautiful to look at for sure.
Hi Lexy, The Wilton 1M is definitely my favorite!
Can you freeze them.
Hi Joe, Yes, I would freeze them after baking/filling and before frosting. Make the frosting fresh and decorate within a day or say or serving them.
I love these but the ganache gets hard after it sets Is it supposed to be that way? It’s soft going in but sets hard. Anyway to lighten it up?
Hi Cheryl, It should stay soft, yet firm, but not hard. Try omitting the butter and see if that helps.
These cupcakes are ‘the bomb’! Literally! So delicious- my coworkers always ask for them for their birthdays! Thank you!!
My go to recipe but I make it into a cake. Huge hit with whoever gets to taste this delicious treat!!
I made mini-cupcakes for a party for women. Most don’t want to eat a whole one (although I love those even more). I frosted the cupcakes with ganache instead of filling them, died the ganache green and used a star tip to put three generous dollops of the Bailey’s icing on the top in the shape of a shamrock. They were a big hit.
These are always a hit! I have used various chocolate stouts and have even repalced the Bailey’s Frosting with peanut butter butter cream with a peanut butter cup instead of the ganache. This is definately a go-to recipe for me!
I’ve made these stout cupcakes many times. They are a favorite with all adult friends. They are rich; the chocolate is fabulous; the ganache really makes the cupcakes heavenly and the icing is wonderful.
I have a question: I’d like to make these using a blonde coffee stout. What can I replace the cocoa powder with? I was thinking pudding but definitely not sure.
The guys at work were spit balling a cake they wanted. I have made a Guinness/Bailey’s cake, but they added the whiskey ganache. I can’t believe you had a recipe! I wasn’t sure about putting whiskey in the ganache but thought it would work. So glad I found it. I’m sure it’s going to be great.
BTW, I always use your Black Forest Cake recipe! It’s wonderful.
I made these for St Patrick’s Day baking contest at work and I took 1st place! They were so delicious! I did add a “little” more Bailey’s and whiskey than the recipe called for. ;)
I made these for and adult treat for St. Pat’s and they were a hit!! I’d like to try it as a cake next. Any idea how many cups of batter this recipe makes?
Absolutely love this recipe! Have you made a cake with it?
For years I have saved this recipe wanting to make the cupcakes for Saint Patrick’s Day. Finally, this year I did it. I was soooo excited to finally make them because they looked and sounded awesome. I followed the directions exactly and I could not get the frosting to come anywhere near the frosting in the pictures. In fact I tried two versions of the frosting, one without the baileys and still no luck. It wasn’t the creamy smooth fluffy frosting in the picture. The cupcakes were delicious, but mine actually fell in the middle even though the knife came out perfectly clean. I am perplexed. I have never had a recipe from Brown Eyed Baker fail. I LOVE the recipes from Michelle. But I just don’t know what happened on this one. I would like to figure out what went wrong and make them again. Ideas?
Old Guinness, or wrong type will cause the cake to fall.
As far as the Baileys Buttercream, try adding milk. That could help with the texture. =)
Why are these called Irish car bomb cupcakes ???
Because of the alcoholic drink/shot.
These cupcakes are fabulous. I made them for a St. Patrick’s Day celebration and they were a big hit. Instead of the traditional buttercream, I used an Italian buttercream flavored with Bailey’s Irish Cream.
I’ve made these before and absolutely love them. (Although I did thoroughly offend an Irish acquaintance with the original name). Today, I ended up adding some extra butter to the frosting, because it tastes like oversweetened cough syrup to me. Still not loving the taste, but I’m not sure why it seems so different to me this time.
Just made these cupcakes. They are amazing. I used fat free Plain Greek yogurt instead of the sour cream. Also added a half a tablespoon vanilla to the cake. They turned out amazing. I know I’ll be making these again in the future. Thank you for another amazing recipe.
We make these every year and they are always a huge hit! Thanks for this tradition!🍀
These cupcakes are the best cupcakes I have ever made. Worth the work. Coworkers and family LOVE them. I even make mini size and spread the warm ganache on top of the cupcake before I icing them. I use the Bailey’s icing for other cupcakes too because it is so good
Would this recipe work for a layered cake, using the ganache between layers?
i made these a day ahead, just the cupcakes. we did it – we ate one, without the ganache, without the frosting. it was amazing. this is my forever chocolate chocolate cake recipe! i love the bitter dark chocolate so i decreased the sugar to 1 and 1/2 cups. i always use less sugar. i also use more vanilla. this is a great recipe. moist, dark chocolatey!
Vanilla? Where is the vanilla? 😳
I added a teaspoon of vanilla because I didn’t see it listed and the batter tasted bitter to me.
I just made these for St. Patrick’s Day and they came out so good! The cupcake recipe is amazing and moist, the ganache is to die for and that frosting! Such a big hit. Very rich but worth it!
Can I use Glenfidditch scotch whisky instead? What kind of bittersweet chocolate?
I wouldn’t think scotch would work very well for this. I think the peat flavors wouldn’t taste very good. But that’s just my opinion.
Just made these again and as usual, a huge hit! One of the tastiest recipes I’ve come across. I followed the recipe exactly and they came out perfect. Although I might’ve added a bit more whiskey to the ganache and a bit more bailey’s to the frosting this time around too :)
Hi,
Wondering does the Guinness have to be a fresh bottle/can each time? I dont drink it, and was wondering if I kept the left over sealed in the fridge can I use that again later?
If the Guinness isn’t fresh, the cake will fall. If you don’t want to waste the rest, use it in a beer batter based fried fish and chips.
The tops of mine rip right off when i try to get them out of the pan. And the center sinks when cooling. Not impressed at all…what am I doing qrong? I followed the directions exactly. How disappointing.
You are probably over-filling if the tops are sticking to the sides and ripping off. Fill 2/3 full only. I always have extra batter! And if the middles are sinking, maybe increase your cook time slightly?? They could be underdone.
Can I use natural (non dutch process) cocoa powder in this recipe?
I always do, because I’m too cheap to buy the good stuff! Hershey’s it is. They still taste amazing.
I can’t seem to print your recipe for IRISH CAR BOMB CUPCAKES from your website.
Could you please email me the recipe, but not from your website.?
I have made these on more than one occasion and they are always a hit. Cupcakes are moist, ganache is smooth and tasty and the icing is nice and creamy. Follow the steps and this recipe is easy to make.
I have been making this recipe for years and it is nothing short of amazing!!! Make this for any occasion, people will go crazy! Thank you for this wonderful recipe.
Hello!
I would love to feature this recipe on my blog AutumnBecomes.me. I’m new to this whole blogging thing and I wantd to see what your policies were for this. I would be cooking it myself and taking my own photos, and I plan on writing up the recipe with my own experiences, but I wanted to clear it with you first. This post will not be featured until March 6th, 2019. I’m asking now so I have some time to find something different if this is not okay with you. Thank you for letting me know what your thoughts are.
-Heather of Autumn Becomes Me
This is a great recipe, I’ve made it a few times always a crowd pleaser!! Thanks for sharing!!
I have made these cupcakes before and they are a favorite – so very yummy!! My question is, can this be made into a cake (without the filling) and if so, any idea how long I would need to bake it? I don’t have time to make the cupcakes and making it into a simple cake in a 9 x 12 cake pan would save me time! Thank you!!
Could I use the same measurements and make a cake? I wanted to make a layer cake.
Hi Samantha, Yes, the same measurements will work for an 8-inch or 9-inch layer cake. Enjoy!!
Would you still make the same amount of frosting for the layer cake or would you need less? I was going to put the ganache between the layers and buttercream on the outside.
You should be able to halve the icing for icing just the exterior of the cake, though I’d suggest piping a circle of the icing into around middle layer of the cake to help contain the ganache if it’s at all inclined to spread/flow on it’s own when you put it down for the layer.
I’m intrigued to see if this ganache worked as a filling for you. I am making a cake for a 50th birthday and wanted to try this as well.
I have made these cupcakes several times and they are a big hit every time. I am wondering if you could make the cupcakes with the ganache inside the cupcake batter instead of putting it in after the cupcakes are baked and cooled. Why I am wondering is that I want to make mini cupcake versions of these and not have to cut out the middle of tiny cupcakes. If anyone has tried this, please let me know. I am going to try some, alcohol free, before my event later this summer.
Hi Sara, I haven’t tried that, but I do have a baked-in ganache filling in these chocolate cupcakes, so you could use the same process if you’d like: https://www.browneyedbaker.com/best-chocolate-cupcakes-recipe/
Just jumping in here with an idea…maybe wait for the ganache to set a bit more before using and spread a layer on top of the mini cupcake before piping on the buttercream. It could result in a cool look, too!
I use the ganache as a glaze on the mini cupcakes. Just dip the tops of cooled cupcakes in the glaze. This is how I always make them, people love them!
Hi Sara. I have made these into mini cupcakes and they turned out wonderful. I used the OXO (https://goo.gl/images/VwVyX4) good grips apple corer (the one that just takes out the core and doesn’t slice the apple, (https://goo.gl/images/VwVyX4) )) to cut out a divot for the ganache. I basically pushed it into the center about a 1/4 to 1/2 of and inch (to the top edge of the circular cutter part), and twisted and it took out a perfect cylinder of cupcake. Pop the centers out into a bowl and you could probably make a cake pop, or snack on them like I did. Took less than 5 mins to divot 77 mini cupcakes.
I don’t have Guinness beer, what can I substitute that with? Coffee?
These are amazing!! I have made them several times and they are always such a hit! Thank you for such a wonderful, fun recipe!!
These turned out perfectly and I received so many compliments on them! Delicious!
I love this recipe, I’m requested to make these cupcakes every year for St Patrick’s day!
I made these cupcakes and they turned out absolutely lovely!
MY FRIEND MADE THEM THE LAST COUPLE OF YEARS FRO ST. PATTYS DAY i MADE THEM THIS YEAR SHE WAS BUSY… i HAVE LOVED THEM FROM THE FIRST TASTE… AND NOW I KNOW HOW TO MAKE THEM…THEY ARE THE BEST CUPCAKE I HAVE EVER HAD GREAT !!!!!!!!!!
I have made this recipe as shown and as a cake. Love it both ways!
If I wanted to make this a whole cake instead of cupcakes, how would I bake it? Thanks!
Hi Rachel, You could put the batter into a 9×13-inch pan, or divide between two 9″ or 8″ cake pans. You’ll need to increase the baking time a bit for any of those.
I make these every year…amazing! Not St. Patty’s day w/o them. I add a little more Jameson in the ganache 🍀
I love it!! :) Thanks for the review!
I have made these cupcakes for at least the last 4 years. They get rave reviews. Lots of people say that they are the best cupcakes they have ever had. So delicious. I am famous at the local Irish bar for them.
That’s so awesome to hear, Susan, I love it! Thanks for the review!
What brand of cocoa powder did you use? Mine turned out a light brown color. :(
Hi Julia, I use King Arthur Flour Bensdorp Dutch cocoa powder.
Most popular recipe on the site for a good reason! These are delicious! The frosting is so richly buttery. There are several steps so they’re not super-quick to make, but it isn’t too bad. Just make the ganache and the frosting while the cupcakes bake. They freeze nicely.
Love this recipe except the ball of ganache inside is too much for me. Next time I will dip the tops in the ganache instead.
Hi Cheryl, Thanks so much for the review! And love the idea of dipping the top of the cupcakes in ganache, it would be delicious as well!
I made these for a St Patrick’s Day party my wife’s family throws every year and they were absolutely the hit of the party. Everybody was talking about them, and one person even said it was “the best f*cking cupcake he’d ever had in his life”. They vanished in minutes!
I substituted an espresso milk stout for the Guinness (they were sold out, it’s St Patty’s Day!) and it worked out great — the coffee flavor of the beer came through just slightly in the cake to support the Rick chocolate.
I topped them with gold sprinkling sugar and these decadent treats were utterly wonderful. Looking forward to making them again!
Hi Matt, So awesome to hear how well-received the cupcakes were! Thanks for stopping back to share your adaptations and the review, I appreciate it!
I am now 72 bad cupcakes in, they all over bake and sink in middle. What am I doing wrong?
Hi Maggie, You might be filling the cupcake wells too high. I would try using a smaller amount of batter. I hope that helps!
This is my second year making these for St. Patrick’s Day! My ganache filling is much darker and more liquidity than what is pictured here. I cut up the chocolate and poured the warmed heavy cream and smeared outward then added the whiskey and room temp butter. Am I missing something?
Thanks!!!
Hi Paula, The color could just be a result of the chocolate (different brands, etc.)… if it’s too liquidy, you can always pop it in the refrigerator to firm up a bit.
Good, but I won’t be making them again. The flavors come alive in the individual sections. You really can taste the stout in the cupcakes and the Bailey’s in the frosting. The problem is they are swallowed up by large amounts of sugar and fat that leave you with the feeling of a leadball sitting in pit of your stomach. Is there a way to lighten them up?
Hi Maureen, I don’t really have any suggestions on lightening them up; I see them as a once-a-year splurge and don’t worry about the calories!
These are the BEST CUPCAKES EVER!!!! I have made them for the last 5 yrs, and just devoured one JUST NOW!! My friends go crazy over them!
Thanks so much for this recipe!! They are da BOMB!!
I was researching the different between Dutch Process and Regular Cocoa and everything I read said you are to use baking powder with Dutch Process Cocoa and you’re using baking soda. Since all the reviews on this recipe are great – I’ll have to assume that’s right??
Hi Joelle, Yes that is correct for this recipe!
Can the whiskey ganache be made ahead of time and kept in the fridge for a few days? I’m making these cupcakes for a St. Patty’s Day party this weekend but don’t have time to make them the day of or even the day before. Can’t wait to make these!!
Hi Maddie, Yes, you can definitely make the ganache ahead of time! Enjoy!
Absolutely delicious. We had it at a gourmet group “Dinner for 8” and the teen daughter of one of them members and her husband attending had made it. It was so very good that even after a large dinner everyone scarfed the dessert.
The Bailey’s frosting is SO good! I had about a cup left over after frosting 24 cupcakes and threw it away because I knew I’d end up eating it straight out of the container with a spoon later that evening.
I bake these every St. Patrick’s Day. Sometimes I leave off the whiskey ganache but never the Irish cream frosting, the best I think I’ve ever tasted. This recipe is a little more time consuming than others but definitely worth the effort. Thank you so much for sharing it.
Hi Michelle! I have made these several times and they are SO GOOD. My question to you is this: If I wanted to turn this into a layer cake, how much batter would I need for 3 9-layer cakes? Would I triple your current recipe? I wasn’t sure how much batter would fill one cake pan. Thank you!!
Hi Angela, So glad you love them! For a 3-layer 9-inch cake, you would want to scale up by 1.5. You could try doubling for higher layers, but I’m not sure if it would be too much batter for the pans. Enjoy!
Any recommended tweaks for baking these in high altitude?
Hi Michael, I haven’t needed to make these at high altitude, but here are some general tips:
https://www.browneyedbaker.com/high-altitude-baking-tips/
I’ve been searching foe a recipe like this, and as I was going through the web I noticed that none of them (except yours) added the cocoa powder to a hot liquid. The best way to get the most flavor from cocoa powder is to bloom it in a hot liquid. It helps keep the cake moist too. Untreated, cocoa powder is a dryer ingredient, and will absorb liquid.
Anyway, just waned to say thanks
Every time I’ve made this as described, they have failed (won’t rise). When I use half the amount of butter, the are perfect. Anyone else have this issue??
I have been using your recipe for these cupcakes for years now! They’re always a hit and my hands-down favorite cupcake! For some reason they tastse best in the fall!
I have made other cupcake recipes similar to this, but this is hands-down THE BEST one I have experienced. Every component tastes like something I would buy at a gourmet bakery. And independent of the full recipe, this is the BEST chocolate cupcake recipe I have ever encountered! Will use this for ALL of my chocolate cupcake needs from now on.
Can I make any of the pieces ahead of time and store them in the fridge or an airtight container overnight? I’d like to have plenty of time to assemble these for a party.
Hi Molly, Yes! You can make the cupcakes and ganache a couple of days ahead of time (or you could make them at the same time and fill the cupcakes, then store them in an airtight container at room temperature until you’re ready to frost). If you make the frosting ahead of time, you’ll need to refrigerate it, and then re-whip it before using. You could also do that up to a few days in advance.
This is THE BEST cake I have ever made. Been making it in cake form, not cupcakes for 4 years now with this recipe. I use a little less sugar and I do add quite a bit more Jameson and Baileys though and it works out perfectly! I also double just the cupcake recipe to make two 9×13 cakes.
Everyone loves it. You must try it. And thank you Brown Eyed Baker for creating it!!!!
PS, no need for St Patrick’s day….any excuse will do.
Enjoy!
Fishychic7
So awesome to hear about your adaptations! Thanks so much for stopping by and sharing a review!
My husband loves chocolate Guiness cake, I have made it with chocolate butter cream frosting. I wanted to give this recipe a go. first all I had issues with the cake and melting butter, sugar beer, and coca, it was really thin even after I let it cool for 0ver 30 min. so the second time I tried it I just creamed the butter, sugar ,beer and coco in my mixer and it was a bit thicker and easy to work with, I did not think the Ganacshe would taste good, but with the cake and frosting the flavors REALLY work well, I piped it in and it worked well. The frosting was good, a bit different from my normal butter cream, This is a great different cupcake.
I made these tonight for my husband to take to work tomorrow. The directions were easy to follow and everything turned out GREAT! SUPER RICH! It did take me about 2 1/2 hrs, start to finish. The batter made 30 cupcakes for me AND I still have lots of leftover icing (which I will gladly take care of with a spoon 😉). I think my ganache may have been to thin for scooping so I put it in a baggy and squeezed it into each cupcake well. I took lots of pics along the way. It was a great bake-therapy session for me! The Bailey’s icing really seals the deal on these cupcakes. Thanks for sharing 👍🏻
I made these for a BBQ this weekend and they were delicious! The cake in particular was super moist and really good. Thanks for a great recipe!
Excellent, I prepared turned out great. Added a bit more bailey’s to the frosting which added a nice touch. Thank you for this recipe.
These may be the best cupcakes I have ever made! Absolutely delicious! Since I wasn’t planning on piping the frosting, I halved the recipe and it was the perfect amount to knife on. Everyone has been a huge fan!
I made these for St. Patrick’s Day while I was in Hawaii…..they are amazingly delicious and decadent! Needless to say they were a hit!
I made these and took them in to work for St. Patrick’s Day. What a big hit! I had at least 4 people tell me, “that was the best cupcake I have ever had.” I will make these again. Thank you!
So good! My two favorite things, Guinness and cupcakes!
How many cupcakes does this recipe make?
24 (see above in the recipe, under “yield”)
My coworker made these this year and they were HEAVEN. She went to pastry school but works as a scientist. Anyway, she said that she didn’t pay attention to your directions, only the ingredients (the shame!!) and went about making the cupcakes in the traditional way (cream the butter with the sugar, etc., etc.) then realized AFTER the fact that you melted the butter with the beer. D’oh! Do you know what is the specific reason for this step? I am just curious. Even made the “wrong” way they came out AMAZING but the scientist (and baker) in me is very curious about the deviation from a standard cake protocol. ;) Thanks!
Hi Jaime, The melted butter keeps the cupcakes super moist and tender; melted with the beer and then the chocolate being added almost creates a ganache. It’s heavenly!
I made these last week, and they are amazing! They look outstanding and the taste is out of this world; the various textures and different flavors make for a most delicious cupcake! I got so many compliments on them, that from now on they are my “go-to” cupcake for any occasion.
I love that you called them “Guinness, Whisky and Irish Cream” cupcakes rather than the “Irish Car Bomb” name that many use and which is very disrespectful to the Irish. I’m going to refer to my cupcakes as “Irish Trinity” cupcakes since they use three Irish alcoholic beverages.
Again, thank you for this delightful recipe!
I made these for St. Patrick’s day, my family just went bananas over them. They said these are definately a keeper. 5*****
Hi… I am hoping someone has the diabetic information on these…. please let me know asap :)
Not sure what you mean by “the diabetic information,” but I am diabetic, so can speak from that perspective. The exact carb count isn’t important. It’s high. Very high. All you need to know can be summed up in one word. “Prohibitive.” Both carbs and glycemic index are astronomical, unfortunately.
Why does the recipe call for Dutch cocoa powder and baking soda? I thought that when using Dutch cocoa you needed to use baking powder and when using regular cocoa powder with baking soda due to acidity?
Hi Stephanie, I know, it makes no sense, but my guess is that it has something to do with the interaction with the beer, as well, because these cupcakes have always turned out absolutely perfectly for me! So I adhere to the “don’t try to fix what isn’t broken” mantra!
WONDERFUL recipe. I will never make chocolate cupcakes without Guinness again. My only complaint is that I didn’t double the recipe so they were gone within minutes. Adding this to my collection!
I love making these every year! I give them to my Starbuck’s Partners and close friends. I don’t know of anyone that doesn’t enjoy them. I get great comments from all of them. Thanks for this wonderful Irish Car Bomb recipe!
i made the filling to thin how can i fix this??????
Hi Sarah, Did you add too much liquid? How exactly did you make it too thin?
BEB – these cupcakes are amazing!! I just made a batch last night. I borrowed the recipe for your Bailey’s Irish Cream Cheese Icing for these cupcakes. They are DECADENT and oh SO GOOD!! My husband said they may have been the best cupcake he ever had. I brought them in for my work colleagues and they are a huge hit, everyone is raving about them. Thank you for posting these great recipes and your fun blog! I am gonna have to hit the gym hard after polishing off a few of these cupcakes but it will be soooo worth it!! Thank you!! Happy St. Pattys Day!
I just wanted to let you know that I made these a couple of years ago and they were such a hit that my mom started requesting them for St Patrick’s Day every year for her employees. She no longer works there, but some contractors that used to receive some of the cupcakes are now requesting them every year. They are SO yummy and the alcohol works so well!
I first made these 1-2? Years ago and they are soooooo delicious! I just made a batch for my hubs to take to work tomorrow and another for family dinner. They are literally the best cupcakes I’ve ever had. And I’ve had a lot. ? Thank you for another amazing recipe!
These are awesome, I’ve made them the last four years in a row and they have been a huge success.
My husband’s co-workers insist that I make these every year. They are always delicious! I usually leave the cupcakes intact, and just dip the top in the ganache. I do that because I like to have a nice ratio of cake to frosting, and I find if I use a filling (in any cupcake), there is less cake than I would like there to be. But I definitely don’t want to skip the ganache altogether, so I just do a thin latter on top, and then pipe the buttercream on top after the damage cools. No
Did have to omit the Jameson, though, because when my husband would take the cover off the cupcake carrier at work, it smelled sooo boozy.
These are delicious cupcakes! I did add some powdered sugar to the chocolate ganache to sweeten it a bit. The cake is moist and tender and the frosting is out of this world!
Thanks so much for a great recipe!
I made these last year for the teachers at my children’s school. They were a HUGE hit! Super delicious. Making them again tomorrow
Just added the ingredients to my shopping list. These will be a great dessert after the Guinness Corned Beef with Reduction. Just finished making the Guinness mustard. YUM!
Is it okay to half the recipe and just make 12 cupcakes? Or should I just stick with the recipe provided?
Hi Angelina, Absolutely! I’ve done that without a problem at all.
I’ve made these about 10 times now, they are always a hit. Sometimes i do regular size cupcakes, but prefer them mini, because they are very rich. I cook them 13-15 minutes. I refrigerate them overnight, and the next day scoop out the middle and fill with the ganache (i make the ganache the day i make the cupcakes). I find the cupcakes are easier to scoop out the middle when chilled. I also use cream cheese and a little butter for the frosting, as i prefer it to straight buttercream.
I love making filled cupcakes, and I feed them to my coworkers (since I don’t need to eat that many) and now I am known as the cupcake lady at work. I have been making this recipe for years (with a few tweaks for high altitude), and I get requests for them all the time, even over my lemon ones that originally made me “famous!”
Definitely a great recipe!
Sometimes I do a cream cheese & Baileys frosting instead, depending on my mood and what ingredients I have, and that works well too!
What are your high altitude tweaks for this recipe?
Hi. I made these last year and they were delicious! Planning to make them again for Friday but was wondering if you have ever made mini-cupcakes and if it worked out? Wasn’t sure if they would be too small to fill. Thanks!
Hi Stephanie, I haven’t done mini cupcakes, but I think you would still be able to fill them with a small amount of the ganache.
I’ve made them large and small, i prefer the smaller ones. I chill them before I scoop out the middle and they work perfectly!
Hello
I was just converting some other recipes to weight in gms
I also checked the weight of the all-purpose flour in this recipe.))(
The recipe calls for 283 gms of all purpose flour for 2 cups
The King Arthur weight chart shows 1 cup = 120 gms, 2 c = 240g
There is a 43gm difference between the recipes.
That seems like a large difference to me. Is it?
Did you use the King Arthur weight chart, or did you follow all the weights as shown in the the recipe?
Also, what size muffin tin.
I have some cupcake pans that has 6 cupcakes in each pan. (I have another larger 6 cupcake pan but I know it isnt that one)
Then I have another cupcake pan that makes 12 cupcakes and they are a bit smaller than my 6 cupcake pan.
Do you have a measurement across the top of the tin?
Thanks
Maureen
Hi Maureen, I use the America’s Test Kitchen weight for all-purpose flour, which is 1 cup = 5 ounces – slightly more than King Arthur Flour. The weights listed in the recipe are the ones that I used. This is the muffin tin that I use:
http://amzn.to/2fJOxQW.
Wow! Just wow! So, we started out some years ago making chocolate stout cupcakes. Three years ago, Guineas cupcakes with Bailey’s Irish Cream icing replaced the chocolate stout cupcakes as our preferred St. Patrick’s day desert, but now, those will be replaced with your recipe which seems to be utter and complete perfection! Thank you so very much!!!!
could you just use a dark chocolate cake mix and use the stout for the liquid,,,what the about sour cream
Hi Deborah, I have no clue how that would work, I’ve never done it.
I make these cupcakes every year and get RAVE reviews. This year I was going to try to make them into a 6in round cake with the ganache as the filling between the layers; I was wondering if you had any idea about baking time
Hi Olivia, Sounds amazing! Unfortunately, I’m not sure about baking time as I haven’t done it.
Hello
This looks great. I do have 2 questions.
Because there is cream in the ganache, shouldn’t these cupcakes be refrigerated after baking? That is if they even last more than 1 day.
Also if I want to make a few cupcakes without the the Jameson in the ganache, what do I use as a substitute?
Thank you
Hi Maureen, I’ve never refrigerated them, but you could if you would feel better about it. If you don’t want to use Jameson, you can simply omit it, no need to replace it with anything (although you could use vanilla extract if you wanted.
Lol! I see the politically correct police got to the name of this cupcake. It still is delicious no matter what it is called. I like to make them as minis but it is much more time consuming. I just find cupcakes too rich to offer up regular size ones.
I have made these in the past and you are right everyone LOVES them! I plan to make them again this year. Happy St. Patty’s Day!
I make these every year for St Patty’s Day and everyone (friends, family, co-workers) LOVES them! They are amazing!
This year I was thinking of making them as mini cupcakes. Any idea how much the baking time would be reduced for minis?
Hi Tara, I usually start checking mini cupcakes (any mini cupcake) around the 8 minute mark to make sure I don’t over do them. Hope that helps!
This is my go to favorite recipe to make for St. Patrick’s Day. Everyone loves when I bring these cupcakes to work or friends/family. The whiskey ganache filling is the extra delicious surprise that people don’t expect. I highly recommend this recipe!
I have made these every year for several years now. My birthday is the 16th and this the treat I make myself and to share. The stout just makes the chocolate POP and all of it comes together a delicious dark chocolate grown up cupcake.
I’ve made these cupcakes several times the past couple of years. And I highly recommend this recipe. The ganache firms up quite a bit, almost like a truffle. I prefer to have the center softer, so I’ve tweaked the filling a bit. Is there an alternate recipe available if you want a softer, creamier filling? Almost like the consistency of Nutella? I find I have to explain these cupcakes to folks, so they’re aware there’s a little ball of chocolate inside before they bite into it. I know. You shouldn’t have to explain this. I’m weird like that.
Hi Susan, You could try increasing the cream to a full 1 cup, that will create a softer ganache. You can also use a mixer to beat the ganache once it sets to give it more of a fluffy, frosting-type consistency.
Wow these sound and look amazing!
Izzy | http://www.pinchofdelight.com
Will a cupcake corer work or should I use a knife ? Also, how much filling is used per cupcake ? Thanks
Hi Marti, You could definitely use a cupcake corer. I didn’t measure the filling, but I’d estimate about a tablespoon? I use it all, just divide it evenly between all of the cupcakes.
Yum! Yes, please!
Kari
http://sweetteasweetie.com/
Umm, it would totally be okay to lick the screen, right?! These look amazing and I’m completely with you on cupcakes trumping shots! :)
These are the best. When that Guinness, butter, and cocoa are on the stove…I just want to crawl in that saucepan. Any thoughts on how to make that a ice cream topping?
Oh my gosh, an ice cream topping is such an amazing idea! It really resembles a ganache when cooled, so I think you could pour it right over!
Is this the same recipe you had years ago? I think it was called Irish Bomb cupcakes?
Hi Megan, Yes, same recipe! Just updated with new photos, metric measurements, etc.
I have made these before and they are delicious, however, I used Murphy’s Irish Stout, Tullamore Dew Irish Whiskey and Coole Swan Irish Cream instead of the usual suspects.
I love your cupcakes recipe I have made them over a dozen time and they are always a huge hit!
This weekend I adapted your cupcake recipe to make a cake, I baked 2 layers of chocolate guiness cake, filled them with 1 quantity of the whiskey ganache and iced the whole thing in Bailey’s buttercream, it was for a birthday and I had 3 people tell me it was the best chocolate cake they had ever had. Thank you so much for sharing this recipe and remaking it I love it and so does everyone else
definitely will be making these – where did you get the sprinkles! There will be 7 of us for St. Paddy’s dinner
Hi Nancy, My grocery store had small containers of those sprinkles made up in the bulk foods section. I’m sorry that’s not terribly helpful :(
I made the car bomb cupcakes for my sons birthday (44) he and his buddies really loved them and wanted more.
I made cupcakes one day and then finished them the next day.
I have had this same recipe for years and have made these several times. Although they’re a bit putzy, I think they’re really fun to make and have turned out amazing every time. No need to wait for St. Pat’s. These are incredible. (Notice edible is in that word.) You may want to make extra ganache to keep in the fridge and eat on it’s own. It truly is amazing.
Hi, Michelle! I just made the Irish Car Bomb cupcakes and OMG…..are they delicious! Quick question….what tip did you use to frost the ones in the picture? Mine aren’t nearly as pretty as yours! Thanks so much!
Hi Kelly! So awesome to hear you like them! I used a Wilton 1M decorating tip.
I made these for my brother-in-law’s birthday party. They are dangerous. I have not dared make them again since because I am afraid I will eat them ALL. Yup. ALL 24 of them.
I also strongly advise against licking the frosting because then you won’t have enough for the cupcakes.
On a serious note though, these are the best cupcakes I have ever had.
A friend of mine made these and they were crumbly. Do you know what might cause this to happen?
Hi Cynthia, They could have been crumbly if they were overmixed or baked too long.
A delicious and easy-to-make recipe. Always a hit every time I serve it!
FYI..I have followed this recipe exactly and made an 8″ cake of it. Then used the Bailey’s Buttercream to fill and ice the cake and the Whiskey Ganache to drip down the sides. Perfectly decadent =o)
This looks so good and the cupcake wrapper is just perfect!
This recipe just sounds crazy to me! So many unusual cupcake flavours! Love it!
My ganache won’t thicken, what am I doing wrong?
Hi Charlenes, I don’t know exactly how you’ve proceeded with the recipe, but try refrigerating it – that should help to thicken it up. If not, I imagine there was too much liquid used.
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!
Hi Julz, I’ve never used just shortening; I would probably try half butter, half shortening, but I would do a test run first!
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!
Hi Christine, Yes, you can definitely make it ahead!
These are the BEST cupcakes in the world. I make them every year. Thank you for the recipe!!
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.
Going to make these for a party on saturday. Looks great, yummy
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!!
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!
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!
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!
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.
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!!!!
I don’t think I can find Dutch processed coco powder can I use regular coco powder will it Alter the recipe at all
Hi Alyssa, You should be able to make that substitution without an issue. Enjoy!
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!!
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!
Hi Valerie, I believe I used a Wilton 1M tip, just swirled it up!
Thank you! I’ll try it.
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
Hi Dominik, There is a difference, here is a good explanation: http://www.seriouseats.com/2014/08/difference-dutch-process-natural-cocoa-powder-substitute.html
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!
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!! ?
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!!
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?
Hi Gabriella, Kahlua is much different than Baileys… Baileys is a cream, while Kahlua merely a coffee-flavored liquor.
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!!
Hi Sarah, Yes, you could definitely do that. Enjoy!
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!
made these today… they are not as pretty as the ones above but I tasted at each step and they are very yummy
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.
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!
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!
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.
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
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!
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!
Made these tonight and they turned out amazing! Thank you!
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!
I made these today and they are the bomb!!….so good!!
Just made these. Wonderful! I am sure they will be a big hit with the group
They came out great! Thank you for this wonderful recipe!
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.
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!
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?
HellO! can i make all of the fillings and icing before hand? Ex. make cup cakes tonight and fillings and ice tomorrow?
If I can’t find Dutch processed cocoa powder, would any type work? Making these tomorrow!
Has anyone tried to make these ahead of time? I am just curious how long in advance I can make the ganache.
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!
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.
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!!
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.”
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!!
Made them…. LOVE THEM. Wouldn’t change a thing. They’re GREAT!
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!
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.
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.
Your links call these Irish Car Bombs ….this is highly offensive people died from those types of attacks.
But the cup cakes look yummy.
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!
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!
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!!!
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?
Kristi. It’s highly offensive …not being overly sensitive …
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!
Should change the name. Not kosher!
How long will these cupcakes last after being made?
Hi Kevin, I would say 2 to 3 days.
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.
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!!!
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.
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.
Would the be suitable to take these to a work function? Is there REALLY enough alcohol to make someone impaired enough to not drive?
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 :)
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!
What’s next? Twin Towers Pie?
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.
Can I make this into a full cake. If so at what temp can I bake?
Hi Ree, I think you could. Bake it at the same temperature, but you might need to increase the baking time a bit.
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.
Hi Ree, Refrigerating the ganache should thicken it up.
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
I will be making these again this year…real crowd pleaser!! I use another teaspoon of Jameson in the Ganache for an xtra KICK ;)
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.
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?
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!
Do you think I could sub rice flour to make this gluten free?
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!
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.
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.
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.
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.
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!
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?
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.
Hi Sabrina, I haven’t tried making that substitution, but I think it should be okay. Let me know how they turn out!
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!
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.
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.
Thanks! These were a BIG hit when I made them.
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.
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!
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
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!
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.
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 (https://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 :)
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!
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?
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.
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!
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.
Also, the Bailey’s frosting is absolutely divine.
Is it possible to use same batter to make a whole cake instead of cupcakes? Is there a change in cooking time?
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.
do i use 1 egg if i’m making 1/2 dozen cupcakes?
Yep!
Did you use unsweetened cocoa powder or sweetened?
Hi Shannice, Always unsweetened.
I’m making these now and my Guinness/butter/chocolate mixture has separated. Any suggestions? Can I use it he way it is?
Hi Sabrina, I would keep going, it should come together.
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?? :D 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)
Hi Jackie, It really shouldn’t harden once inside the cupcake. You can use more heavy cream to keep it a creamier consistency.
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. :)
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.
She abbreviated St. Patrick’s Day. It wouldn’t be “St. Pad’s Day”
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!
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!
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!
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!
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!!
So delicious! The frosting made me almost weep with joy it was so wonderful.
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!
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? :)
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.
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.
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.
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!
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?
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.
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.
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!
I made these over the weekend and they turned out wonderful! One of the best recipes I’ve used! Thank you :)
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!
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.
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!!
Hi Sue, You should fill the liners about two-thirds full, which is about ¼ cup of batter.
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!
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?
Hi Dan, The frosting is an adaptation of my favorite vanilla buttercream; I substituted Baileys for the vanilla.
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.
These are amazing. I baked them for NYE and I’ve been looking for an excuse to do it again. So….Here we go!
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.
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.
would love to see pics of your cupcakes as they sound adorable. I made these tonight and they were fantastic!
@ 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.
I just made these. They are deliciously fantastic! Thanks for the recipe. I had lots of fun making them :).
Has anyone use Guinness Extra Stout in these? Better or worse?
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?
Hi Erin, Unfortunately, I haven’t tried adapting for vegan, so I couldn’t say :(
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
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).
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?
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.
Is the sour cream cups?
Either never mind or thanks! I see cups now!
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!
made these last night and they are amazinggggg
These cupcakes look absolutely dangerous!
i do not have irish wisky at home :/ what shall i replace it with ? :(
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.
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?
Hi Lisa, Yes, you could definitely substitute vanilla extract and heavy cream for the whiskey and Irish cream. Enjoy the cupcakes!
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.
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!
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?
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.
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!!!
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!
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!
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.
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.
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.
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.
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. ;)
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?
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. :)
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!
I’m making 100 these for the first time. So happy to have found this recipe. Actually for Thanksgiving job pot luck.
Absolutely amazing cupcakes! This is my new go-to when I’m in a pinch for a good chocolatey dessert!
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?
I love the idea. You feel special making them for the special day.
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 :)
Hi Krystal, I think brewed coffee would be a good option.
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!
I’m Irish I want one of these cupcakes.
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 :)
Love these! Thanks for the redcipe!
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.
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!
These were a delicious hit! Thanks for sharing-can’t go wrong with baking and drinking.
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!
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.
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 :)
Hi KC, I made two 12-cupcakes pans.
Thank you!
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
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.
What an awesome idea for a cupcake!
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!!
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.
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 :)
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!!
So about the recipe: is there away to do this using boxed chocolate cake mix? Thanks!!!
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.
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?
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!
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!
Love me some Bailey’s, so I was happy to find this recipe. I’ll be trying it out ASAP. :-)