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Irish Car Bomb Cupcakes Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 141 reviews
  • Author: Villerius
  • 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

Scale

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

  1. Preheat and Prepare: Preheat your oven to 350°F (175°C). Line two standard cupcake trays with paper cupcake liners and set aside.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. 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.
  11. 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.
  12. Fill Cupcakes: Spoon the caramel mousse into a pastry bag and fill each cupcake cavity with the mousse.
  13. 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.
  14. 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.
  15. 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

Find it online: https://emilyscook.com/irish-car-bomb-cupcakes-recipe/