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Irish Car Bomb Cupcakes

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These Irish Car Bomb Cupcakes feature a moist chocolate cake with a molten stout center infused with Bailey’s Irish Cream, topped with a creamy Bailey’s frosting. Perfect for celebrations or cozy nights, they combine indulgence with ease.

Ingredients

Scale
  • 1 ½ cups (190g) all-purpose flour, sifted
  • 1 cup (200g) granulated sugar
  • ½ cup (50g) unsweetened cocoa powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup (180ml) buttermilk, room temperature
  • ½ cup (120ml) vegetable oil
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • ½ cup (120ml) Guinness stout beer
  • ½ cup (90g) dark chocolate chips, high-quality
  • 3 tablespoons (45ml) Bailey’s Irish Cream
  • 2 tablespoons (28g) unsalted butter, softened
  • 1 cup (240ml) heavy cream, cold
  • 1 cup (120g) powdered sugar, sifted
  • ½ teaspoon vanilla extract

Instructions

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease lightly.
  2. In a large bowl, sift together flour, sugar, cocoa powder, baking soda, and salt. Whisk until combined.
  3. In a separate bowl, whisk buttermilk, vegetable oil, eggs, vanilla extract, and Guinness stout until smooth.
  4. Melt dark chocolate chips and butter in a microwave-safe bowl in 20-second bursts, stirring until smooth. Stir in Bailey’s Irish Cream and let cool slightly.
  5. Pour wet ingredients into dry ingredients and gently fold until just combined; do not overmix.
  6. Spoon about 2 tablespoons of batter into each liner. Add 1 teaspoon of molten chocolate mixture in the center, then cover with another 2 tablespoons of batter.
  7. Bake for 18-22 minutes or until a toothpick inserted into the cake (not the center) comes out clean.
  8. Cool cupcakes in the tin for 10 minutes, then transfer to a wire rack to cool completely.
  9. Whip heavy cream, powdered sugar, Bailey’s Irish Cream, and vanilla extract until soft peaks form.
  10. Frost cooled cupcakes with the whipped frosting and optionally sprinkle with cocoa powder or chocolate shavings.

Notes

Use room temperature eggs and buttermilk for best results. Melt chocolate in short bursts to avoid burning. Do not overmix batter to keep cupcakes light and tender. Cool cupcakes completely before frosting to prevent melting. If molten center firms too much, warm gently before filling. For dairy-free or gluten-free adaptations, substitute ingredients as noted in the recipe.

Nutrition

Keywords: Irish Car Bomb Cupcakes, boozy cupcakes, stout cupcakes, Bailey’s Irish Cream dessert, molten center cupcakes, St. Patrick’s Day dessert

Find it online: https://yumyep.com/irish-car-bomb-cupcakes-recipe-easy-molten-stout-center-treats/