Irish Car Bomb Cupcakes

on March 5, 2016

This post may contain affiliate links or sponsored content. That means that the price for you stays the same but I make a few pennies to keep the lights on and feed the cat.

Note to self, do NOT try to frost these in the morning before having to be somewhere. You’ll have to spend a decent amount of the morning hoping you didn’t ingest too much boozy frosting.

I made these Irish Car Bomb Cupcakes on a whim, and am now in LOVE with using Guiness Draught in my chocolate cupcakes. The way it enhances the flavor is just to DIE for. Paired with a Jameson Ganache filling and a Baileys Buttercream frosting, you’re in for a deliciously boozy treat.

Wheather you’re heading out for a night on the town or having your own green beer fest while watching Gangs of New York, these are a must have for any imbibing spirit!

Irish Car Bomb Cupcakes

Cake:
1 box Chocolate cake mix
10oz Guinness Draught
1/2 cup melted butter
3 eggs
1 box Jello chocolate pudding mix

Jameson Ganache
16 oz Bittersweet Chocolate
2 mini Jameson bottles
2/3 c heavy cream

Bailey’s Buttercream
1/2 c Butter (room temp)
1/2 c Vegetable Shortening
2 tablespoon vanilla
1 mini bailey’s bottle
4 c Powdered Sugar

Tools:
Mixing bowls
Measuring spoons
Measuring cups
Cupcake pan
Cupcake liners
Cupcake corer
Wilton 2D Piping tip
Piping Bags

Preheat oven to 350º

Make Guiness Chocolate cupcakes: Mix butter and eggs together, then add cake mix and pudding mix add and mix your beer last. Fill cupcake liners about 1/2 full and bake for 25 -28 minutes. Let cool.

Make Jameson Ganache: Place bittersweet chocolate and Jameson into a medium mixing bowl and set aside. Heat heavy cream in microwave for about 1 minute until hot. Pour over chocolate and Jameson. Stir until combined into a rich ganache. If you still have lumps and the cream has cooled, place ganache mixture into the microwave for 15 second bursts until fully combined. Place in refridgerator to cool.

While your ganache is cooling, use a cupcake corer or the end of your large icing tip to core each cupcake. Just place the tip in the center and twist it back and forth until you get about half way through the cupcake. Remove the bit you just cut out.

Once you’ve cored all of the cupcakes, pull your ganache out of the fridge and spoon it into each hole.

After you’ve filled each hole with ganache its time to make the Bailey’s buttercream frosting.

Bailey’s Buttercream

Cream butter and vegetable shortening together until combined. Add and combine Baileys Irish Cream and vanilla. Add powdered sugar 1/2 cup at a time until everything is combined and you’ve got a stiff consistency.

Use your piping bag and 2D tip to pipe your frosting onto each cupacke.