Plate full of Chocolate Car Bomb Cupcakes If you’ve been to a bar anytime since the 1970s, you’ve more than likely heard someone order an Irish Car Bomb. Perhaps you’ve even ordered one for yourself and experienced the rich, creamy deliciousness that combines Irish cream and a stout Irish beer. These not-so-diet-friendly cupcakes bring this bar favorite to the dessert table. With a chocolate-whiskey filling and an Irish cream frosting, these cupcakes will certainly satisfy anyone’s sweet tooth.  

Chocolate Car Bomb Cupcakes
Yields 24
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Prep Time
30 min
Cook Time
20 min
Prep Time
30 min
Cook Time
20 min
For the cupcakes
  1. 1 cup Irish extra stout beer
  2. 1 cup unsalted butter, cut into tablespoon pieces
  3. ¾ cup cocoa powder (unsweetened)
  4. 2 cups all-purpose flour
  5. 2 cups sugar
  6. 1 ½ teaspoons baking soda
  7. ¾ teaspoon salt
  8. 2 large eggs
  9. 2/3 cup sour cream
For the filling
  1. 2/3 cup heavy whipping cream
  2. 8 ounces semi-sweet chocolate, broken into pieces
  3. 2 tablespoons unsalted butter
  4. 2 tablespoons Irish whiskey, more or less to taste
For the frosting
  1. ½ cup unsalted butter, softened
  2. 3 cups confectioner’s sugar
  3. 5 ½ tablespoons Irish cream liqueur, more or less to taste*
  4. 1 tablespoon Irish whiskey, more or less to taste*
Cupcakes
  1. Pre-heat oven to 350 Fahrenheit
  2. Line 24 muffin cups with paper cupcake liners
  3. In a medium saucepan, bring the Irish extra stout beer and the unsalted butter to a boil. Once boiling, remove from heat and stir occasionally until butter has completely melted
  4. In a medium bowl, thoroughly mix the flour, sugar, baking soda, and the salt
  5. In a large bowl, beat the eggs and sour cream on low speed until well mixed. Slowly add the beer and cocoa mixture until well blended. Add the dry ingredients to the wet and slowly blend until soaked through
  6. Add the cocoa powder and beat until batter becomes smooth
  7. Pour the batter into the lined cups, filling each about 2/3 full
  8. Place cupcakes in the preheated oven on a middle rack. Bake for approximately 19 minutes or until a toothpick inserted into the center of one of the cupcakes comes out clean
  9. Once the cupcakes have had time to cool, use a knife to cut a thumb-sized hole into each one. Be sure not to cut all the way to the bottom – about half way should do it. (You can feel free to snack on the removed pieces while finishing up.)
Filling
  1. In a small saucepan, simmer the heavy whipping cream over low heat. Add the semi-sweet chocolate, stirring constantly until all the chocolate is melted
  2. Stir in the butter and whiskey, stirring constantly until all the butter is melted. Allow mixture to cool completely
  3. Spoon filling into the cupcake holes or use an icing bag to pipe the filling in
Frosting
  1. In a medium bowl, whip the butter for 2 to 3 minutes until the butter turns to a light fluff
  2. On a low speed, slowly add the confectioner’s sugar in small portions until well blended. The result will be a bread-crumb like texture. Once all sugar is added, beat in the Irish cream liqueur and the Irish whiskey. (*If you’re looking to lower the proof of your frosting, you can substitute Irish cream flavored liquid coffee creamer.)
  3. Spread the frosting over the filled cupcakes
Brewhoppin http://brewhoppin.com/
The Finished Project 10 - prepared frosting 09 - butter and sugar08 - filled 03 - batter 04 - filled liners 05 - baked and cored 06 - prepared filling 07 - adding filling 02 - dry ingredients 01 - beer butter

THE BREW CHEF’S TIPS

I advise you to taste the frosting before applying to the cupcakes to determine just how much to put on each one. If you’ve got a bigger sweet tooth, you may wish to double the frosting recipe. (If you ice them as pictured, you will definitely need to double up.)

If you’re looking to add a little something extra, you can drizzle extra filling across the tops of the cupcakes. Add green food coloring to the frosting for a festive look or liven up with green and gold sprinkles.

Whenever you have muffin cups that go unfilled, put about a half-inch of water into each empty cup to avoid unnecessary damage to your pan.

Never be afraid to experiment! These cupcakes could easily be transformed into a whole new idea by substituting peppermint schnapps for the whiskey or choosing a different type of frosting or icing. Consider placing a fresh raspberry inside before pouring in the filling to surprise your guests. Take it and make it yours!

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  1. Eric Gibson

    I had these in person the other day. The filling was amazing and the icing was perfect. It was just a hint of Guinness flavor but the icing is what set it off. Everything about these was perfect. Ready for the second batch!