The Irish-English Car Bomb Cupcakes was just a thought when I came numerous recipes for Irish Car Bomb cupcakes on Pinterest. The more I thought about giving the recipe a go the more the little recipe devil or the Irish Car Bombs said “just do it”. I did not have Guinness stout so I had to use what I had on hand which was Young’s Double Chocolate Stout. Therefore, the name changed to Irish-English Car Bomb Cupcakes.
When you are prepping your ingredients for these decadent cupcakes, do not partake of Irish Car Bombs. However, if you do have a couple of drinks make sure that you are wearing a cooking apron – it will get messy! This recipe will make 24 cupcakes. The three preparation sections in the mixing process are as follows:
The cupcake mix
The Bailey’s ganache
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¾ cup cocoa powder
- 1 ½ sticks butter, room temperature
- 1 ¼ cups white granulated sugar
- 4 large eggs
- 12 ounce Young’s Double Chocolate Stout
- 1 teaspoon vanilla extract
- Bailey’s Irish Cream ganache ingredients:
- ½ cup dark chocolate morsels
- ¼ cup heavy cream
- 3 tablespoons Bailey’s Irish Cream
- Jameson’s Buttercream ingredients:
- 1 cup unsalted butter, room temperature
- 4 cups confectioners’ sugar
- ¼ cup Jameson Irish Whiskey
- -- Cupcake instructions:
- Pre-heat oven to 350 degrees F. Line two cupcake pans with cupcake liners or baking cups.
- Whisk together the flour, baking powder, baking soda, salt and cocoa powder in a medium bowl. Set bowl aside.
- Using your stand or hand mixer, cream together the butter and sugar until they are light and airy. Beat in the eggs one at a time until well combined and then mix in the vanilla extract.
- Starting and ending with the flour mixture, add the Young’s Double Chocolate Stout and the flour mixture to the butter and sugar a little at a time, making sure not to over mix the batter.
- Scoop the batter into the prepared cupcake liners and scrape the sides and bottom of the mixing bowl to ensure all batter is used. Bake for 20-25 minutes or until a toothpick inserted comes out clean.
- Set cupcake pans on cooling racks. Let pans and cakes cool completely before the next step.
- -- Bailey’s ganache instructions:
- Heat the heavy cream in a small pot on medium heat until it begins to simmer. Remove from the heat and stir in the chocolate morsels until completely melted.
- Next, whisk in the Bailey’s Irish Cream and set mixture aside to cool.
- -- Jameson whiskey buttercream:
- Using the stand or hand mixer, beat the butter and confectioners sugar until it is light and creamy. About 2-3 minutes.
- Pour in the Jameson Irish whiskey and beat for an additional minute until whiskey and mixture is well combined.
- If you like, you can scoop the buttercream into a prepared piping bag to frost the cupcakes. If you don’t have a prepared piping bag available, you can make your own piping bag by using 1-gallon size zip-lock plastic bag and just nip a corner of the bag.
- -- Cupcake assembly instructions:
- Using a small paring knife, remove a small round section out of the top of each cupcake. Add ½ teaspoon of the Bailey’s Irish Cream ganache into each hole and place the cupcakes into the refrigerator for 20 minutes to set up. Feel free to taste test the cake that was removed from the top of each cake – you will not be needing them for any other part of the recipe
- Once the ganache has firmed up, take the piping bag with the Jameson Buttercream and apply to tops of cupcakes. Alternatively, use a palette knife to spread the frosting on each cake.