Description
Delight in the rich flavors of these Irish Car Bomb Cupcakes, a boozy and decadent treat that combines stout beer, Irish whiskey, and Irish cream in a moist chocolate cupcake topped with a luscious, creamy frosting. Perfect for parties or festive occasions, these cupcakes offer a unique twist on classic Irish flavors with a smooth, indulgent finish.
Ingredients
Scale
Cupcakes
- 1 1/4 cups all purpose flour
- 1/2 cup granulated sugar
- 1/2 cup dark brown sugar
- 1/3 cup Hershey’s Special Dark cocoa powder
- 3/4 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 1/4 teaspoon espresso powder
- 6 ounces stout beer (room temperature)
- 1/4 cup milk
- 1/4 cup vegetable oil
- 1/2 tablespoon vanilla bean paste
- 2 large eggs (room temperature)
- 1/3 cup sour cream
Caramel Sauce
- 1 cup granulated sugar
- 2 tablespoons light corn syrup
- 2 tablespoons water
- 1/4 teaspoon lemon juice
- 1/2 cup heavy cream (heated)
- 1/2 teaspoon vanilla extract
- 1 tablespoon butter (softened)
- 2 teaspoons Irish whiskey
Whipped Cream Topping
- 2/3 cup heavy whipping cream (cold)
Irish Cream Frosting
- 1/2 cup unsalted butter (room temperature)
- 4 ounces cream cheese (room temperature)
- 3 cups powdered sugar
- 1/2 cup Irish Cream
- 1/2 teaspoon vanilla bean paste
- Pinch of kosher salt
Decoration
- Red & yellow food coloring
Instructions
- Prepare the Cupcake Batter: In a large mixing bowl, sift together the all purpose flour, granulated sugar, dark brown sugar, cocoa powder, baking soda, kosher salt, and espresso powder. In a separate bowl, whisk together the stout beer, milk, vegetable oil, vanilla bean paste, eggs, and sour cream until well combined. Gradually add the wet ingredients to the dry ingredients and mix until smooth. Avoid overmixing to keep the cupcakes tender.
- Bake the Cupcakes: Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners and evenly divide the batter among 15 cups. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Remove from oven and let cool completely on a wire rack before frosting.
- Make the Caramel Sauce: In a medium saucepan over medium heat, combine the granulated sugar, light corn syrup, water, and lemon juice. Stir gently until sugar dissolves and bring to a boil without stirring. Let the mixture boil until it turns a deep amber color. Remove from heat and carefully whisk in the heated heavy cream, vanilla extract, butter, and Irish whiskey. Stir until smooth and set aside to cool.
- Prepare the Whipped Cream: Using a chilled bowl and beaters, whip the cold heavy whipping cream until stiff peaks form. Keep refrigerated until ready to use.
- Make the Irish Cream Frosting: In a large bowl, beat the unsalted butter and cream cheese together until smooth and creamy. Gradually add powdered sugar, mixing well after each addition. Add Irish Cream, vanilla bean paste, and a pinch of kosher salt and beat until light and fluffy.
- Assemble the Cupcakes: Using a piping bag or spatula, frost the cooled cupcakes generously with the Irish Cream frosting. Drizzle each cupcake with the prepared caramel sauce.
- Decorate: Use red and yellow food coloring to create festive designs or drizzle patterns on top of the caramel for a fun, colorful finish.
Notes
- Ensure all cold ingredients are at room temperature before mixing to achieve the best texture.
- You can substitute the stout beer with Guinness for authentic Irish flavor.
- If you prefer non-alcoholic, replace Irish whiskey and Irish cream with coffee or cream extracts.
- Store cupcakes in an airtight container in the refrigerator for up to 3 days.
- For a more intense caramel flavor, increase the lemon juice slightly to balance the sweetness.
Nutrition
- Serving Size: 1 cupcake
- Calories: 486
- Sugar: 55g
- Sodium: 151mg
- Fat: 23g
- Saturated Fat: 14g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 66g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 76mg
