St. Patrick’s Day is this week. I’m not much of a drinker or a bar hopper. That doesn’t mean I don’t want to enjoy the party. Many years ago, I developed a recipe for and Irish Car Bomb cupcake. The chocolate cupcake is enhanced with Guinness Stout. The beer really seems to pump up the chocolate taste to another level. The frosting is an Irish Crème liqueur based frosting. Can you say yum? I hope you enjoy these cupcakes as much as I did creating them.

Happy Saint Patrick’s Day! May the luck of the Irish be with you!

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Irish Car Bomb Cupcakes

  • 1 cup unsalted butter, room temperature
  • 2 cups supefine sugar
  • 4 large eggs, separated
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 8 Tablespoons cocoa powder
  • 1 cup whole milk
  • 4 teaspoons vanilla
  • 1 cup, or more, Guinness Stout, for after baking

Preheat oven to 350

Cream together butter and sugar, until fluffy

Add egg yolks, one add at a time, blending after each

Beat egg whites until stiff

In a separate bowl combine dry ingredients

Blend dry ingredients, by thirds, into butter/egg mixture, alternating with milk

When well blended add vanilla

Fold in egg whites until just incorporated

Scoop batter into greased and floured muffin tins

Bake for 20 minutes or until toothpick comes out clean

Remove from oven and while cakes are still hot poke holes int each cupcake and spoon 1 Tablespoon of stout into each cupcake.  Let cool in pan 10 minutes then turn out to cool completely

Frost with Irish Creme Frosting and serve

Irish Creme Frosting

  • Servings: 24 cupcakes
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  • 3 1/2 cups powdered sugar
  • 1 cup unsalted butter, room temperature
  • 1 teaspoon vanilla
  • a pinch of salt
  • 1/2 cup Irish Creme Liqueur

Cream Butter thoroughly and gradually add in powdered sugar

add in vanilla and salt

add liqueur one tablespoon at a time until blended thoroughly.  You may need to add a little more powdered sugar to get consistency right.

I make a reduction of Irish Whiskey and sugar then drizzle over the top of frosted cupcakes (optional)

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