If you’re a fan of boozy desserts with a little Irish charm, you’re in for a treat with this Irish Car Bomb Cupcakes Recipe. I absolutely love how these cupcakes capture the essence of the classic drink, turning it into a rich, moist cupcake filled with whiskey caramel mousse and topped with a dreamy Bailey’s whipped buttercream. Trust me, once you try these, they’ll become a fast favorite for St. Patrick’s Day or any time you want a fun twist on cupcakes that calls for a toast!
Why You’ll Love This Recipe
- Moist and Flavorful Cupcakes: The stout beer infuses the cupcakes with a deep, rich flavor that perfectly complements the chocolate.
- Decadent Filling: The Irish whiskey caramel mousse filling is silky, boozy, and sweet—a beautiful surprise inside every cupcake.
- Creamy, Boozy Frosting: Bailey’s whipped buttercream adds that smooth, creamy, and subtly spiked finish that ties everything together.
- Showstopper Presentation: The candy corn-inspired frosting colors make these cupcakes festive and perfect for sharing with friends.
Ingredients You’ll Need
This recipe calls for ingredients you might already have on hand, with a few special touches like stout beer and Irish whiskey that really make these cupcakes shine. When I shop for these, I always pick a good-quality stout and authentic Irish cream liqueur to get that true flavor.
- All Purpose Flour: The base for your cupcakes—makes sure to sift it for lightness.
- Granulated Sugar: Adds sweetness and structure to the cake.
- Dark Brown Sugar: Gives a lovely moisture and rich, caramel-like depth.
- Hershey’s Special Dark Cocoa Powder: Using a dark cocoa really boosts the chocolate flavor without overpowering.
- Baking Soda: Helps your cupcakes rise beautifully.
- Kosher Salt: Balances the sweetness and enhances flavors.
- Espresso Powder: A little secret ingredient to intensify the cocoa flavor.
- Stout Beer: Brings that malty, deep flavor that sets these apart.
- Milk: Adds moisture and tenderness.
- Vegetable Oil: Keeps the cupcakes moist and soft.
- Vanilla Bean Paste: A richer alternative to vanilla extract with those pretty specks.
- Eggs: For structure and richness—use room temperature eggs for best results.
- Sour Cream: Adds a tangy moisture that keeps the crumb tender.
- Granulated Sugar (for caramel): The foundation for your rich caramel filling.
- Light Corn Syrup: Prevents crystallization in your caramel.
- Lemon Juice: A tiny addition that balances caramel sweetness.
- Heavy Cream: Used both heated for caramel and cold for whipping.
- Vanilla Extract: Enhances both mousse and buttercream flavors.
- Butter: Adds lushness to your caramel and frosting.
- Irish Whiskey: The star player in your mousse filling for that boozy kick.
- Unsalted Butter and Cream Cheese: For the smooth, tangy, and fluffy buttercream frosting.
- Powdered Sugar: Sweetens and stabilizes the frosting.
- Irish Cream: Infuses the frosting with that iconic Irish Car Bomb flavor.
- Red & Yellow Food Coloring: To get that fun candy corn effect on the frosting.
Variations
I love tweaking recipes to make them my own, and this Irish Car Bomb Cupcakes Recipe is no exception. Depending on who I’m baking for, I sometimes adjust the boozy components or add a little flair with mix-ins.
- Non-Alcoholic Version: If you want the flavor without the alcohol, substitute the stout beer with a stout-flavored soda and skip the whiskey or use a whiskey extract for flavor.
- Chocolate Chips: For extra texture, mix mini dark chocolate chips into the cupcake batter—my family goes crazy for that added richness.
- Mint Twist: Add a few drops of peppermint extract to the frosting to give it a refreshing mint twist—it’s festive for holidays!
- Vegan Variation: Though I haven’t made this fully vegan yet, you can experiment by replacing eggs with flax eggs, the sour cream with coconut yogurt, and dairy butter with plant-based butter substitutes.
How to Make Irish Car Bomb Cupcakes Recipe
Step 1: Mix Your Dry Ingredients with Care
Start by whisking together your all-purpose flour, sugars, cocoa powder, baking soda, kosher salt, and that little espresso powder magic in a medium bowl. I discovered this trick when I first tried the recipe — mixing the dry ingredients thoroughly helps distribute those rich flavors evenly throughout your cupcakes.
Step 2: Combine the Wet Ingredients Smoothly
In your stand mixer fitted with the paddle attachment, beat together the stout beer, milk, vegetable oil, vanilla bean paste, eggs, and sour cream. I like to use room temperature eggs so everything blends easier and results in a lighter cupcake. Mix just until combined, no overmixing here!
Step 3: Bring the Batter Together and Bake
Add your dry ingredients to the wet in three additions, gently folding until just combined. Filling your cupcake liners about two-thirds full ensures the right rise without spills. Bake at 350°F for about 20 minutes or until a toothpick comes out clean. I like to cool them in the pan for 5 minutes before moving them to a wire rack—this prevents them from falling apart.
Step 4: Make That Luscious Irish Whiskey Caramel Mousse
This is the star of your cupcakes’ filling. First, whisk sugar, corn syrup, water, and lemon juice. I do this in a microwave-safe measuring cup, and microwave it in bursts of 1-2 minutes, watching closely so it doesn’t burn. When it turns a beautiful amber, whisk in the warmed cream little by little to avoid overflow. Then, add your vanilla, butter, and whiskey, and chill until thick enough to fold in the whipped cream for a mousse that’s smooth, airy, and boozy.
Step 5: Fill the Cupcakes and Pipe Your Frosting
Using a sharp knife, cut a cone shape out of the cupcake centers (but don’t go through the bottom or sides!). Fill these holes with the caramel mousse using a piping bag. Then it’s time for the Bailey’s whipped buttercream, which is as delicious as it sounds! Beat butter and cream cheese until creamy, slowly add powdered sugar, then mix in Irish cream, vanilla, and salt. For that festive candy corn look, divide and tint the frosting, piping yellow first, then orange, and topping it off with white. Your cupcakes will look as good as they taste!
Pro Tips for Making Irish Car Bomb Cupcakes Recipe
- Use Room Temperature Ingredients: Eggs and sour cream at room temp mix better and result in fluffier cupcakes.
- Watch Your Caramel Closely: Microwaving caramel can be tricky; keep a close eye and pause to check color often to prevent burning.
- Avoid Overmixing: When combining wet and dry, mix just until combined to keep the cupcakes tender.
- Frosting Colors: Add food coloring gradually to reach the perfect candy corn shades without making the frosting too runny.
How to Serve Irish Car Bomb Cupcakes Recipe
Garnishes
I like to keep it simple with a dusting of cocoa powder or a few chocolate shavings on top of the frosting for extra chocolate love. Sometimes, I add a tiny sprinkle of flaky sea salt on the caramel mousse before filling—it amps up the flavor beautifully.
Side Dishes
These cupcakes are a showstopper on their own, but if you’re serving for a party, I love pairing them with a cheese board filled with sharp Irish cheddar and dried fruits, or a simple cup of strong black coffee or Irish coffee to complement the flavors.
Creative Ways to Present
For St. Patrick’s Day, I’ve arranged them in a shamrock shape on a festive platter, which always gets oohs and aahs. You can also place them in little clear boxes tied with green ribbon for gifting—they’re perfect little boozy treats to hand out.
Make Ahead and Storage
Storing Leftovers
I store leftover cupcakes in an airtight container in the fridge since they contain cream cheese and whipped cream components. They stay fresh and delicious for up to 3 days, though they rarely last that long in my house!
Freezing
If you want to freeze them, I recommend freezing the unfrosted cupcakes first. Once frozen, wrap them tightly in plastic wrap and then foil. Thaw in the fridge overnight before filling and frosting—you’ll avoid soggy frosting this way.
Reheating
Since these are cupcakes with delicate fillings and frosting, I don’t recommend reheating. Instead, bring them to room temperature for about 30 minutes out of the fridge to let the flavors and texture come alive.
FAQs
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Can I substitute the stout beer with something else?
Yes! If you prefer, you can swap the stout for a dark ale or even a root beer for a non-alcoholic option. The key is to choose a liquid that adds depth without overpowering the chocolate.
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How do I prevent the caramel from hardening too much?
Make sure to add the warm heavy cream slowly and whisk continuously when making your caramel sauce. Also, refrigerate until cool but not rock solid—folding in whipped cream while the caramel is still pliable is essential for a smooth mousse.
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Can I make these cupcakes in advance?
Absolutely! Bake the cupcakes up to 2 days ahead, then fill and frost on the day you plan to serve for the freshest taste. Or freeze the unfrosted cupcakes as mentioned above.
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Is there an alternative to Bailey’s in the buttercream?
You can use any Irish cream liqueur you prefer, or substitute with heavy cream or vanilla extract for a non-alcoholic version—though it won’t have quite the same punch.
Final Thoughts
This Irish Car Bomb Cupcakes Recipe holds a special place in my kitchen because it brings together everything I love about chocolate, caramel, and Irish flavors—all in a single, show-stopping dessert. Whether you’re baking for a St. Paddy’s Day party or just craving something spectacular, this recipe will not disappoint. I encourage you to give it a try, savor every boozy, chocolatey bite, and maybe even share a toast with friends—because these cupcakes deserve to be celebrated!
Print
Irish Car Bomb Cupcakes Recipe
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 15 cupcakes
- Category: Dessert
- Method: Baking
- Cuisine: Irish-American
Description
Delight in these indulgent Irish Car Bomb Cupcakes, featuring rich Irish stout chocolate cupcakes filled with a luscious Irish whiskey caramel mousse and topped with a creamy Bailey’s whipped buttercream. This dessert perfectly captures the flavors of an iconic Irish-inspired drink in a festive cupcake form, ideal for celebrations or any occasion craving a decadent treat.
Ingredients
Irish Stout Cupcakes
- 1 ¼ cups all purpose flour
- ½ cup granulated sugar
- ½ cup dark brown sugar
- ⅓ cup Hershey’s Special Dark cocoa powder
- ¾ teaspoon baking soda
- ¼ teaspoon kosher salt
- ¼ teaspoon espresso powder
- 6 ounces stout beer, room temperature
- ¼ cup milk
- ¼ cup vegetable oil
- ½ tablespoon vanilla bean paste
- 2 large eggs, room temperature
- ⅓ cup sour cream
Irish Whiskey Caramel Mousse Filling
- 1 cup granulated sugar
- 2 tablespoons light corn syrup
- 2 tablespoons water
- ¼ teaspoon lemon juice
- ½ cup heavy cream, heated
- ½ teaspoon vanilla extract
- 1 tablespoon butter, softened
- 2 teaspoons Irish whiskey
- ⅔ cup heavy whipping cream, cold
Bailey’s Whipped Buttercream
- ½ cup unsalted butter, room temperature
- 4 ounces cream cheese, room temperature
- 3 cups powdered sugar
- ½ cup Irish Cream
- ½ teaspoon vanilla bean paste
- Pinch of kosher salt
- Red & yellow food coloring
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Line two standard cupcake trays with paper cupcake liners and set aside.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, granulated sugar, dark brown sugar, Hershey’s Special Dark cocoa powder, baking soda, kosher salt, and espresso powder until well combined. Set this mixture aside.
- Combine Wet Ingredients: In the bowl of a stand mixer fitted with the paddle attachment, mix the stout beer, milk, vegetable oil, vanilla bean paste, eggs, and sour cream until completely combined and smooth.
- Incorporate Dry Ingredients: Gradually add the dry flour mixture to the wet ingredients one-third at a time, mixing gently until just combined. Avoid overmixing to keep cupcakes tender.
- Fill and Bake: Fill each cupcake liner about two-thirds full with the batter. Bake in the preheated oven for 20 minutes or until a toothpick inserted into the center comes out clean.
- Cool Cupcakes: Remove cupcakes from oven and allow them to cool in the pan for 5 minutes. Then transfer to a wire rack to cool completely.
- Make Caramel Sauce: In a microwave-safe measuring cup or glass bowl, whisk together sugar, light corn syrup, water, and lemon juice. Microwave on high for 5 to 8 minutes until the mixture turns a pale golden color, watching carefully to prevent burning.
- Cool Caramel: Remove from microwave and let sit for 3 to 5 minutes until it becomes deep amber. Slowly whisk in a tablespoon of heated cream to prevent overflow, then gradually add the rest of the heated cream, mixing continuously.
- Finish Caramel: Stir in vanilla extract, softened butter, and Irish whiskey. Cover with plastic wrap and refrigerate until the caramel cools but remains stirrable, approximately 1 hour.
- Whip Cream and Fold: Using a stand mixer with a whisk attachment, whip cold heavy whipping cream until soft peaks form. Gently fold the whipped cream into the caramel sauce in three additions to create a mousse filling.
- Core Cupcakes: Use a sharp-tipped knife to remove a cone-shaped piece from the center of each cooled cupcake, careful not to pierce the sides or bottom.
- Fill Cupcakes: Spoon the caramel mousse into a pastry bag and fill each cupcake cavity with the mousse.
- Make Bailey’s Buttercream: In a stand mixer fitted with the paddle attachment, beat the unsalted butter and cream cheese on medium-high speed until creamy (3-4 minutes). Reduce speed and gradually add powdered sugar, one cup at a time, blending well after each addition.
- Add Flavorings and Color: Mix in Irish Cream, vanilla bean paste, and a pinch of kosher salt. Beat until fluffy and smooth. Divide the frosting into three small bowls. Leave one bowl white, add yellow food coloring drops to the second bowl, and add red and yellow drops to the third bowl to create an orange hue.
- Pipe Frosting: Place the three differently colored frostings into separate piping bags. Pipe the cupcakes with a candy corn effect: starting with yellow at the base, then orange in the middle, and topping off with white in a circular motion.
Notes
- Ensure all wet ingredients are at room temperature for better batter consistency.
- When making caramel, monitor closely to avoid burning as microwaves vary.
- Filling cupcakes with mousse adds a delightful surprise; be careful when cutting the cupcake centers to not pierce through.
- The multi-colored frosting effect is optional but adds a festive appearance perfect for seasonal gatherings.
- Store cupcakes refrigerated if not serving immediately due to the dairy contents in filling and frosting.
Nutrition
- Serving Size: 1 cupcake
- Calories: 370
- Sugar: 35g
- Sodium: 120mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 50mg
