MY OTHER RECIPES
Guinness cupcakes with a Jameson whiskey ganache center and topped with a Baileys Irish Cream frosting.
Ingredients:
For the Cupcakes:
- 1cupGuinness stout
- 1cupunsalted butter, at room temperature
- ¾cupDutch-process cocoa powder
- 2cupsall-purpose flour
- 2cupsgranulated sugar
- 1½teaspoonsbaking soda
- ¾teaspoonssalt
- 2eggs
- ⅔cupsour cream
For the Whiskey Ganache Filling:
- 8ouncesbittersweet chocolate(finely chopped)
- ⅔cupheavy cream
- 2tablespoonsbutter(at room temperature)
- 2teaspoonsIrish whiskey
For the Baileys Frosting:
- 2cupsunsalted butter, at room temperature
- 5cupspowdered sugar
- 6tablespoonsBailey's Irish Cream
Directions:
- 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.
Recipe Notes:
The cupcakes in the old photos were decorated using a Wilton 1M decorating tip, which I reference in a number of comments below. The cupcakes in the new photos (3/8/17) were decorated with an Ateco #827 tip. Both are open star tips, but the Ateco one is slightly larger. Nutritional values are based on one cup cake
Nutrition:
Calories: 529kcal
Fat: 32g
Saturated fat: 20g
Cholesterol: 90mg
Sodium: 167mg
Potassium: 131mg
Carbohydrates: 57g
Fiber: 1g
Sugar: 45g
Protein: 3g
Vitamin A: 18%
Vitamin C: 0.1%
Calcium: 3.1%
Iron: 8.6%
Why are these called Irish car bomb cupcakes ???
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?
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 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 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.
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!