Description
Decadent, boozy, and unapologetically indulgent—Irish Car Bomb Cupcakes are the ultimate St. Patrick’s Day dessert. These rich chocolate cupcakes are made with Guinness stout for depth and moisture, filled (or infused!) with whiskey, and topped with a dreamy Bailey’s-spiked whipped cream. Finished with a drizzle of chocolate ganache and a dash of green sprinkles, these cupcakes are the adult-approved treat you didn’t know you needed.
Ingredients
Scale
Cupcakes
- 1 box chocolate cake mix 🍫
- 1 cup Guinness beer 🍺
- ½ cup unsalted butter, melted 🧈
- 3 large eggs 🥚
- 1 tsp vanilla extract 🍦
Filling (Optional Whiskey Soak)
- ½ cup whiskey 🥃
Bailey’s Whipped Cream Topping
- 1 cup heavy cream 🥛
- ½ cup Bailey’s Irish Cream 🍶
- 2 tbsp powdered sugar 🍚
- 1 tsp vanilla extract 🍦
Garnish
- Chocolate ganache, for drizzling 🍫
- Green sprinkles, for festive flair 🍀
Instructions
1. Make the Cupcakes
- Preheat oven to 350°F (175°C). Line a muffin tin with cupcake liners.
- In a large bowl, combine the cake mix, Guinness, melted butter, eggs, and vanilla extract. Beat until smooth and fully combined (about 2 minutes).
- Divide batter evenly between cupcake liners (about ¾ full).
- Bake for 18–22 minutes or until a toothpick inserted in the center comes out clean.
- Let cool completely before adding toppings.
2. Whiskey Infusion (Optional)
- Once cupcakes have cooled, use a skewer or toothpick to poke holes in the top.
- Brush or spoon a bit of whiskey over each cupcake for added flavor and moisture.
3. Make the Bailey’s Whipped Cream
- In a chilled mixing bowl, combine heavy cream, Bailey’s, powdered sugar, and vanilla.
- Beat with a hand mixer or stand mixer until soft peaks form (do not over-whip).
4. Decorate
- Pipe or spoon the Bailey’s whipped cream onto each cupcake.
- Drizzle with chocolate ganache and sprinkle with green sprinkles for that festive finish!
Notes
- For an extra treat, fill the center of each cupcake with whiskey ganache or Bailey’s cream before topping.
- Want a less boozy version? Skip the whiskey soak and reduce the Bailey’s in the whipped cream to ¼ cup.
- Use stabilized whipped cream or frosting if you need the cupcakes to hold up longer at room temp.