Description

These Irish Car Bomb Cupcakes are a decadent treat inspired by the classic Irish drink. Featuring rich stout-infused chocolate cupcakes filled with an Irish whiskey caramel mousse and topped with a smooth Bailey’s whipped buttercream, these cupcakes offer a perfect balance of deep, boozy flavors and creamy sweetness ideal for St. Patrick’s Day or any festive occasion.

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 (Bailey’s)
½ teaspoon vanilla bean paste
Pinch of kosher salt
Red & yellow food coloring

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Instructions

Prepare Cupcake Batter: Preheat the oven to 350°F (175°C). Line two standard cupcake trays with paper liners and set aside. In a medium bowl, whisk together the flour, granulated sugar, dark brown sugar, cocoa powder, baking soda, kosher salt, and espresso powder until thoroughly combined.
Mix Wet Ingredients: In the bowl of a stand mixer fitted with a paddle attachment, beat together the stout beer, milk, vegetable oil, vanilla bean paste, eggs, and sour cream until well combined.
Combine Dry and Wet: Gradually add the dry flour mixture into the wet ingredients in three parts, mixing until just combined after each addition to avoid overmixing.
Bake Cupcakes: Fill each cupcake liner about two-thirds full with batter. Bake in the preheated oven for 20 minutes or until a toothpick inserted into the center comes out clean. Allow cupcakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Make Caramel Syrup: In a microwave-safe measuring cup, whisk together the granulated sugar, light corn syrup, water, and lemon juice. Microwave on high for 5 to 8 minutes, watching closely until the mixture turns a pale golden amber color, taking care not to burn it. Remove and let sit for 3-5 minutes until it turns a deep amber.
Incorporate Cream and Flavorings: Add a tablespoon of the heated heavy cream to the caramel and whisk immediately to prevent overflow. Slowly add remaining cream in small amounts, whisking constantly. Stir in vanilla extract, softened butter, and Irish whiskey. Transfer caramel to a bowl, cover with plastic wrap, and refrigerate for about 1 hour until cool but still stirrable.
Prepare Mousse Filling: Using a stand mixer fitted with a whisk attachment, whip the cold heavy cream until soft peaks form. Gently fold the whipped cream into the cooled caramel sauce in three additions until fully incorporated and light.
Fill Cupcakes: Using a sharp, pointed knife, cut a cone-shaped hole halfway into the center of each cupcake without piercing the sides or bottom. Fill a pastry bag with the caramel mousse and fill each cupcake cavity.
Make Bailey’s Buttercream: In a stand mixer bowl fitted with a paddle attachment, beat butter and cream cheese on medium-high speed until creamy and smooth, about 3-4 minutes. Reduce speed to low and gradually add powdered sugar, one cup at a time, mixing until combined.
Add Flavor and Color: Mix in Irish Cream, vanilla bean paste, and a pinch of kosher salt. Beat the mixture on medium-high speed until fluffy. Divide the frosting evenly into three small bowls. Leave one bowl plain (white), add yellow food coloring drops to the second bowl, and a mixture of red and yellow food coloring drops to the third bowl to create an orange hue.
Decorate Cupcakes: Fill piping bags with each color frosting. Pipe the frosting onto each cupcake in a circular motion, first with yellow, then orange, and finish on top with white to mimic a candy corn effect on the cupcakes.

Notes

Be sure all wet ingredients are at room temperature for the best mixing results.
When making caramel, watch closely to prevent burning, as caramel changes color quickly.
Filling the cupcakes with mousse while they are slightly warm may cause the filling to melt; ensure they are fully cooled.
Use a sharp knife for cutting cupcake holes to prevent tearing.
You can substitute Bailey’s Irish Cream with another Irish cream liqueur if preferred.
For a non-alcoholic version, replace whiskey and Irish cream with vanilla extracts or flavored syrups.

Nutrition

Serving Size: 1 cupcake
Calories: 390 kcal
Sugar: 38 g
Sodium: 160 mg
Fat: 22 g
Saturated Fat: 11 g
Unsaturated Fat: 9 g
Trans Fat: 0 g
Carbohydrates: 44 g
Fiber: 2 g
Protein: 4 g
Cholesterol: 65 mg