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Decadent Irish Car Bomb Cupcakes Recipe with Easy Ganache Frosting

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These Irish Car Bomb cupcakes combine the rich flavor of Guinness stout and Irish cream liqueur in a moist chocolate cupcake, topped with a silky, bittersweet ganache frosting. Perfect for celebrations or a cozy treat with a playful spirit.

Ingredients

Scale
  • 1 ½ cups (190g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • ⅓ cup (35g) unsweetened cocoa powder, sifted
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup (180ml) buttermilk, room temperature
  • ⅓ cup (80ml) vegetable oil
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • ½ cup (120ml) Guinness stout, room temperature
  • 2 tablespoons Irish cream liqueur (Baileys or similar)
  • ½ cup (120ml) heavy cream
  • 1 cup (175g) bittersweet chocolate chips
  • 1 tablespoon Irish cream liqueur
  • 1 tablespoon unsalted butter, softened

Instructions

  1. Preheat your oven to 350°F (175°C). Line a muffin tin with parchment paper or silicone cupcake liners.
  2. In a large bowl, whisk together the flour, sugar, sifted cocoa powder, baking soda, and salt.
  3. In a separate bowl, whisk together the buttermilk, vegetable oil, egg, vanilla extract, Guinness stout, and Irish cream liqueur.
  4. Pour the wet ingredients into the dry ingredients and gently fold with a spatula until just combined. Do not overmix; a few lumps are okay.
  5. Fill each cupcake liner about two-thirds full with batter.
  6. Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  7. Let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
  8. To prepare the ganache, heat the heavy cream in a small saucepan over medium heat until just simmering.
  9. Pour the hot cream over the bittersweet chocolate chips in a heatproof bowl. Let sit for 2 minutes, then stir gently until smooth.
  10. Stir in 1 tablespoon Irish cream liqueur and 1 tablespoon softened butter until glossy.
  11. Allow ganache to cool slightly to thicken (about 5-10 minutes), then spread or pipe over cooled cupcakes.
  12. Serve immediately or refrigerate for a firmer ganache texture. If chilled, bring cupcakes to room temperature before serving.

Notes

[‘Do not skip sifting cocoa powder to avoid lumps.’, ‘Bring eggs, buttermilk, and stout to room temperature for better blending.’, ‘Use fresh stout for best flavor and carbonation.’, ‘Watch oven closely starting at 18 minutes to avoid drying out cupcakes.’, ‘Let hot cream sit on chocolate before stirring for silky ganache.’, ‘If ganache separates, warm gently and stir in a teaspoon of warm cream or butter.’, ‘Prepare ganache while cupcakes bake but frost only after cupcakes are fully cooled.’, ‘For non-alcoholic version, substitute stout with coffee or cola and Irish cream with vanilla or coffee extract.’, ‘Gluten-free option: use gluten-free flour blend.’, ‘Dairy-free ganache: substitute coconut cream for heavy cream.’]

Nutrition

Keywords: Irish Car Bomb cupcakes, Guinness cupcakes, Irish cream cupcakes, chocolate cupcakes, ganache frosting, St. Patrick's Day dessert, boozy cupcakes

Find it online: https://emmaoven.com/decadent-irish-car-bomb-cupcakes-recipe-with-easy-ganache-frosting/