Description
These Irish Car Bomb Cupcakes combine the rich flavors of stout beer, Irish whiskey, and creamy frosting to create a festive and indulgent dessert perfect for St. Patrick’s Day or any autumn celebration. Moist chocolate cupcakes are infused with stout and espresso powder, topped with a luscious Irish cream frosting, offering a delightful twist on the classic cocktail in cupcake form.
Ingredients
Scale
Cake Ingredients
- 1 1/4 cups all purpose flour
- 1/2 cup granulated sugar
- 1/2 cup dark brown sugar
- 1/3 cup Hershey’s Special Dark cocoa powder
- 3/4 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 1/4 teaspoon espresso powder
- 6 ounces stout beer (room temperature)
- 1/4 cup milk
- 1/4 cup vegetable oil
- 1/2 tablespoon vanilla bean paste
- 2 large eggs (room temperature)
- 1/3 cup sour cream
Syrup Ingredients
- 1 cup granulated sugar
- 2 tablespoons light corn syrup
- 2 tablespoons water
- 1/4 teaspoon lemon juice
- 1/2 cup heavy cream (heated)
- 1/2 teaspoon vanilla extract
- 1 tablespoon butter (softened)
- 2 teaspoons Irish whiskey
Frosting Ingredients
- 2/3 cup heavy whipping cream (cold)
- 1/2 cup unsalted butter (room temperature)
- 4 ounces cream cheese (room temperature)
- 3 cups powdered sugar
- 1/2 cup Irish Cream
- 1/2 teaspoon vanilla bean paste
- Pinch of kosher salt
Decoration
- Red & yellow food coloring
Instructions
- Prepare the Cupcake Batter: In a large mixing bowl, sift together all-purpose flour, granulated sugar, dark brown sugar, cocoa powder, baking soda, kosher salt, and espresso powder. In a separate bowl, combine stout beer, milk, vegetable oil, and vanilla bean paste. Beat the eggs and sour cream together, then add to the wet ingredients. Gradually mix the dry ingredients into the wet mixture until just combined.
- Bake the Cupcakes: Preheat the oven to 350°F (175°C). Line a cupcake pan with liners and fill each about two-thirds full with batter. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Remove from oven and allow cupcakes to cool completely on a wire rack.
- Make the Syrup: In a small saucepan, combine granulated sugar, light corn syrup, water, and lemon juice. Bring to a boil over medium heat and cook until the mixture reaches a soft ball stage (around 235°F to 240°F on a candy thermometer). Remove from heat and slowly whisk in the heated heavy cream, vanilla extract, softened butter, and Irish whiskey. Stir until smooth and let cool.
- Prepare the Frosting: In a large bowl, beat together unsalted butter and cream cheese until smooth and creamy. Gradually add powdered sugar, Irish Cream, vanilla bean paste, and a pinch of kosher salt. In a separate chilled bowl, whip the cold heavy whipping cream to stiff peaks and gently fold into the cream cheese mixture until fully incorporated.
- Assemble the Cupcakes: Once cupcakes are cool, poke a small hole in the center of each cupcake and fill with a spoonful of the prepared syrup for an extra burst of flavor. Pipe or spread the Irish cream frosting generously on top of each cupcake.
- Decorate: Use red and yellow food coloring to create festive designs or accents on the frosting to mimic the colors of an Irish Car Bomb cocktail or for a vibrant Halloween touch. Refrigerate cupcakes until ready to serve to keep frosting firm.
Notes
- Having an all grown-up Halloween or fall-themed party this season? Jazz it up with a classic Irish trio in one of these Irish Car Bomb Cupcakes!
- Ensure all your ingredients, especially eggs and beer, are at room temperature for the best texture.
- Use good quality stout beer for rich, authentic flavor.
- Adjust the syrup filling amount based on your preference for sweetness and moisture.
- Chilling cupcakes after frosting helps maintain the light, fluffy texture of the whipped cream.
Nutrition
- Serving Size: 1 cupcake
- Calories: 486 kcal
- Sugar: 55 g
- Sodium: 151 mg
- Fat: 23 g
- Saturated Fat: 14 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 66 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 76 mg
