Irish Car Bomb Cupcakes
 
Prep time
Cook time
Total time
 
This shot turned cupcake is the only way to do an Irish Car Bomb! Guinness bakes beautifully into this rich, moist, chocolate cake. All topped off with a creamy light Bailey's infused buttercream that will have you coming back for seconds. Designated driver not required!
Author:
Serves: 12
Ingredients
  • Cupcakes:
  • 1 and ⅓ cups AP flour
  • ½ tsp. salt
  • 1 tsp. baking powder
  • ¼ tsp. baking soda
  • ½ cup dutch processed cocoa powder
  • ½ cup unsalted butter room temp
  • ¼ cup brown rice syrup
  • 2 eggs room temp
  • ¾ cup sugar
  • ¼ cup buttermilk room temp
  • 2 tsp vanilla
  • 1 cup Guinness
  • 1 tbsp. Jameson
  • 1 tsp. instant espresso
  • Bailey’s buttercream:
  • 2 sticks salted butter
  • ¼ cup of bailey’s Irish cream
  • 3½ to 4 cups powdered sugar
  • 2 tsp. vanilla extract
Instructions
  1. For the cupcakes:
  2. In a medium bowl combine the flower, salt, baking powder, baking soda and cocoa powder, and set aside. Pre-heat oven to 350 degrees and line a 12 cupcake pan with liners
  3. In a separate bowl, combine, the milk, Guinness, espresso, brown rice syrup, Jameson and vanilla and set aside.
  4. In the bowl of a stand mixer beat the butter until light and fluffy about 3 minutes. Slowly add the sugar and beat to combine, about five minutes. Scrap down side of bowl as needed.
  5. Next add the eggs one at a time and beat until fully combined.
  6. Add one third of the dry ingredients and beat until just combined. Next add half of the liquid mixture and beat until combined. Add another third of the dry and beat until combined. Next pour in the rest of the liquid and beat until combined. Add the remaining dry ingredients and beat until just combined. Do not over mix.
  7. Fill each of liners ⅔rds full and bake for 16 to 18 minutes until toothpick inserted comes out with an only a few moist crumbs. Allow to cool in pan on wire rack for 10 minutes. Remove from pan and allow to cool completely on the rack.
  8. For the Buttercream:
  9. Add the room temp butter to the bowl of a stand mixer fitted with a paddle attachment. Beat on medium for about 2 minutes until smooth. Slow down speed, add the powdered sugar one cup at a time, increase speed after each addition. About half-way through adding the sugar, add in the Bailey's and vanilla extract. Beat to combine. Finish adding the sugar. Add more Bailey's one tablespoon at a time if you desire a creamier consistency.
  10. Add to piping bag with tip of your choice and decorate cooled cupcakes.
  11. Store in air-tight container at room temp for up to 3 days, or covered in the fridge for up to 5 days.
  12. Enjoy!
Recipe by Social Buttercream at http://socialbuttercream.com/2018/03/17/irish-car-bomb-cupcakes-please-eat-responsibly/