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Irish Car Bomb Cupcakes

August 31, 2010

I won’t try to defend my alcohol-themed baked goods anymore. Just learn to accept them. They’re not going away anytime soon.

Irish Car Bomb cupcakes, with a recipe adapted from Annie's Eats.

Bailey’s is one of my favorite drinks. It may not be something us college kiddos can shotgun, litter jungle juice with or pound shots of, but it is smooth, creamy and delicious. I typically drink it in my (Irish) coffee when I can steal it from my mom’s liquor cabinet. I mean, hey, that stuff’s kind of expensive.

Guinness isn’t a huge favorite of mine, but it does the trick. The stuff is really thick, but that allows for a very rich, filling cupcake — you know, just like the beer…but with sugar, to make it more indulgent.

I bothered my mom forever to buy me this Bailey’s. I’ve used other brands like Feeney’s before, but I’m kind of a brand whore. She finally broke down (after several months, I might add) and bestowed me with this glorious bottle. I must’ve been really nice to her that week. When I acquired Guinness as well, I knew it was time.

These Irish car bomb cupcakes are super rich and very fun. While I was working at Vox Magazine over the summer, I brought them to a production night. I warned the staff that they had alcohol in them that hadn’t baked out (some of the liquid is incorporated into the frosting), but I think that only encouraged them. The frosting has a bit of that Irish kick to it, but the rich, moist cupcake balanced it out nicely.

I know these things don’t have Jameson Irish whiskey like a traditional Irish car bomb does, but I’ll make it up to you guys by grilling with some whiskey sometime soon.

Car Bomb Cupcakes

Irish Car Bomb Cupcakes

For the cupcakes, you’ll need:

1 cup of Guinness

2 sticks unsalted butter

3/4 cup unsweetened cocoa

2 cups flour

2 cups sugar

1 1/2 tsp. baking soda

3/4 tsp. salt

2 large eggs

2/3 cup sour cream

For the frosting, you’ll need:

1 stick butter (1/2 cup)

3-4 cups powdered sugar

4-8 tsp. Bailey’s

Directions:

1. Preheat oven to 350. Line cupcake tins or spray with non-stick spray. Combine stout and butter in a saucepan on the stove over medium heat. Add cocoa and whisk until smooth. Remove from heat and set aside to cool.

2. Mix sugar, flour, baking soda and salt in a small mixing bowl. In a separate bowl, beat sour cream and butter. Add stout-butter mixture to sour cream. Mix in dry ingredients until incorporated.

3. Divide batter into cupcake tins until 2/3 full. Bake 17-20 minutes until toothpick is removed cleanly from center. Set aside to cool before frosting.

4. Place butter in a bowl and beat until light and fluffy, about 2-3 minutes. Gradually add powdered sugar until incorporated. Add Bailey’s until smooth (and delicious). Pipe onto cupcakes and eat, eat, eat!

Recipe adapted from Annie’s Eats

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One Comment leave one →
  1. Sammi permalink
    March 11, 2011 8:18 am

    How much butter do we beat with the sour cream? And how many cupcakes does this yield? Thanks!

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