It’s your “lucky” day! I found the best cupcake to enjoy on St. Patrick’s Day this Saturday: Irish Car Bomb Cupcakes. These mini slices of heaven are beyond delicious. I know I’ve shared with you a handful of cupcake recipes that I have enjoyed baking in my kitchen travels, but none have elicited such a reaction from my taste buds as this one.
In case you don’t know what an Irish Car Bomb is (and if you don’t, what kind of St. Patrick’s day celebrant are you?!), it is a beer cocktail that is comprised of a shot of whiskey, such as Baileys, dropped into an Irish stout, such as Guinness. The kicker is that once the shot is dropped into the glass, the drink must be chugged before it curdles and makes a huge mess.
To mimic this party favorite, our cupcake today consists of a Guinness-flavored chocolate cake, a Baileys-flavored chocolate ganache filling, and a Bailey’s Irish Cream frosting.
Please keep in mind that this cupcake is a little time consuming. If you are looking for a quick and easy dessert to bring a St. Patrick’s Day gathering, this is not the recipe for you. The cake requires you to heat Guinness and cocoa powder before mixing the ingredients together; and the ganache filling consists of slowly melting blocks of chocolate and then, after the cake has been baked and cooled, piping them into the middle of each individual cupcake. But don’t let the added steps stop you from making these cakes yourself. Set aside some baking time to give these cupcakes a go. The Guinness really deepens the flavor of the chocolate, making it taste richer, and the Baileys ganache filling, once bitten into, is a creamy, chocolatey delight. Find the recipe here.
If you just don’t have time to spare, make a normal chocolate cake and top it off with the Baileys Irish Cream frosting. I have received many rave reviews on it alone. (Specifically the DeBacker clan.)
• 8 tablespoons unsalted butter, at room temperature
• 3 to 4 cups confectioners’ sugar, sifted
• 4 to 8 tablespoons Bailey’s Irish cream (I use this four-pack of Baileys Minis.)
1. Place the butter in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium-high speed until light and fluffy, about 2 to 3 minutes. Gradually add the powdered sugar until it is all incorporated. Mix in the Bailey’s until smooth. Add more if necessary until the frosting has reached a good consistency for piping or spreading. Frost the cupcakes as desired.
This weekend I will be enjoying brunch with my soon-to-be-a-doctor sister-in-law. Cheers to early morning drinking games!
So what are your plans for this emerald-toned weekend? Picking shamrocks? Making Irish-themed desserts? Drinking Guinness? Watching basketball? (Rock Chalk Jayhawk!) Leave me a comment and let me know! I look forward to hearing from you.