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Irish Car Bomb Cupcakes Recipe

ByLucy
Jump to Recipe· 4.5 from 5 reviews

If you love bold flavors with a little bit of an Irish twist, you are absolutely going to adore this Irish Car Bomb Cupcakes Recipe. These cupcakes bring together the rich, dark notes of stout beer, a luscious Irish whiskey caramel mousse filling, and a creamy Bailey’s-infused buttercream that sings with every bite. Trust me, once you try this recipe, it’ll become your go-to for St. Patrick’s Day or any time you’re craving something decadently spirited and fun. So grab your apron—I’m going to walk you through how to nail these indulgent treats in your own kitchen.

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Why This Recipe Works

  • Balanced flavors: The stout beer gives the cupcake a rich depth, while the whiskey caramel mousse adds a velvety sweetness that’s perfectly boozy without overpowering.
  • Texture harmony: Moist cupcakes paired with light, airy mousse filling and smooth buttercream frosting make every bite dreamy.
  • Creative layering: Each cupcake hides a surprise mousse center, taking a traditional cupcake up several notches in presentation and taste.
  • Festive styling: The tri-colored Bailey’s buttercream in candy corn hues gives these cupcakes a whimsical look that’s perfect for celebrations.
The image shows dark chocolate cupcakes on a white plate with a white marbled surface underneath. Each cupcake has three layers of frosting on top: the bottom layer is bright yellow, the middle layer is orange, and the top layer is a small dollop of white cream. One cupcake is cut in half, revealing dark chocolate cake on the outside and a creamy white and orange filling inside, matching the frosting colors. The texture of the cakes looks soft and moist, with the frosting smooth and slightly fluffy. Photo taken with an iphone --ar 4:5 --v 7 this …

Ingredients & Why They Work

This recipe calls for a blend of pantry staples and some special crowd-pleasers that work beautifully together. From the stout beer that creates a tender, flavor-packed cupcake to the Irish whiskey that brings authentic richness in the filling and frosting, every ingredient has a purpose. Oh, and a quick tip—choosing high-quality cocoa powder and fresh dairy products really elevates the end result.

  • All-purpose flour: The perfect base for a soft but sturdy cupcake crumb.
  • Granulated sugar & dark brown sugar: Brown sugar adds moisture and molasses notes, which complements the stout and caramel flavors.
  • Special Dark cocoa powder: Darker than regular cocoa, it enhances the deep chocolate flavor to pair well with beer and whiskey.
  • Baking soda: Reacts with the acidity to help cupcakes rise and stay fluffy.
  • Espresso powder: A pinch amplifies the chocolate flavor without ever making it taste like coffee.
  • Stout beer: My personal favorite is Guinness—its robust profile infuses the cupcakes with character.
  • Milk & vegetable oil: Keep the cupcakes moist and tender.
  • Vanilla bean paste: Adds natural vanilla flavor with those pretty flecks and no bitterness.
  • Eggs & sour cream: Provide structure and richness for that irresistible crumb.
  • Granulated sugar, corn syrup, lemon juice: Key ingredients for the perfect caramel sauce base.
  • Heavy cream, butter, vanilla extract, Irish whiskey: Transform the caramel into a luscious mousse with subtle whisky warmth.
  • Unsalted butter & cream cheese: Make the Bailey’s buttercream ultra-creamy and tangy, balancing the sweet flavors.
  • Powdered sugar & Irish Cream: Sweeten the frosting and intensify that beloved Irish flavor.
  • Food coloring (red & yellow): For a festive, candy-corn inspired frosting swirl that looks as good as it tastes.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the things I love about this Irish Car Bomb Cupcakes Recipe is how easy it is to tweak. Whether you want to dial down the alcohol, swap out ingredients based on what you have at home, or even make it dairy-free, there’s room to play without losing the spirit of the dessert.

  • Variation: I sometimes substitute the Bailey’s Irish Cream with a coffee liqueur for a mocha twist—it still tastes incredible and makes these cupcakes perfect for coffee lovers.
  • Alcohol-free option: Leave out the whiskey in the caramel and the Irish cream in the frosting; the cupcakes still have great texture and flavor, just milder.
  • Dairy swap: Use coconut cream in place of heavy cream and vegan butter with vegan cream cheese to create a plant-based version that’s surprisingly close to the original.
  • Seasonal style: Add orange zest to the batter or frosting for a bright burst that pairs beautifully with the stout.

Step-by-Step: How I Make Irish Car Bomb Cupcakes Recipe

Step 1: Prepping the Cupcake Batter

Start by preheating your oven to 350°F and lining your cupcake pans with paper liners. In a medium bowl, whisk together the dry ingredients: flour, both sugars, cocoa powder, baking soda, salt, and espresso powder. Mixing these well upfront means no lumps and an even distribution of flavors. Next, in your stand mixer, combine the room temperature stout beer, milk, oil, vanilla bean paste, eggs, and sour cream. Mix until everything’s smooth and homogenous—don’t overmix though, just until everything comes together. Slowly add your flour mixture, one-third at a time, folding it in gently to keep the batter light and airy. You want a batter that’s thick but still capable of easily dropping into your liners.

Step 2: Baking the Cupcakes

Spoon the batter into your cupcake liners, filling each about two-thirds full. This helps them rise perfectly without overflowing. Bake for about 20 minutes—hint: start checking around 18 minutes—using a toothpick to test doneness. When it comes out clean or with just a crumb or two, you’re good to go! Let the cupcakes cool for 5 minutes in the pan, then transfer them to a wire rack. Cooling completely is key here because warm cupcakes won’t hold the filling or frosting well.

Step 3: Crafting the Irish Whiskey Caramel Mousse Filling

This step takes a little patience but is so worth it. First, whisk sugar, corn syrup, water, and lemon juice together and microwave until it turns a pale golden color—keep a close eye so it doesn’t burn! Once it’s a rich amber, carefully whisk in the heated cream a tablespoon at a time. The caramel might bubble up, so this is a slow pour and whisk process to keep things smooth. Stir in vanilla, butter, and the whiskey, then refrigerate about an hour until thick but still stirrable. Whip the cold heavy cream to soft peaks and fold gently into the chilled caramel sauce to make the mousse. This adds lightness and a melt-in-the-mouth creaminess you’ll swoon over.

Step 4: Filling the Cupcakes

Using a sharp, narrow knife, carve out a cone-shaped section from the center of each cupcake—think of it like a little well—making sure you don’t pierce the sides or bottom. Fill a pastry bag with your caramel mousse and pipe it into each hole until full. This hidden center always surprises and delights guests! If you don’t have a piping bag, a small spoon works, but piping ensures less mess and cleaner cupcakes.

Step 5: Whipping Up Bailey’s Whipped Buttercream

In your stand mixer, beat room temperature butter and cream cheese on medium-high speed until creamy and light—about 3 to 4 minutes. Then, slowly add powdered sugar one cup at a time on low speed to avoid a sugar cloud, mixing in the Irish cream, vanilla bean paste, and pinch of salt last. The addition of Irish cream keeps the frosting silky and boozily aromatic. Split your frosting into three bowls: keep one white, color another yellow, and the last one a fun orange shade by mixing red and yellow food coloring. Use piping bags and layer the colors in a circular motion on your cupcakes to create a gorgeous candy-corn effect. It’s playful and perfect for festive occasions.

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Tips from My Kitchen

  • Room temp is key: Making sure your eggs, sour cream, butter, and cream cheese are all at room temperature helps everything combine seamlessly and your cupcakes bake evenly.
  • Caramel watch: When making the caramel, keep a close eye, especially toward the end, because it can quickly go from perfect amber to burnt in seconds.
  • Filling finesse: Don’t overfill the caramel mousse inside the cupcakes; it should almost peek out slightly but not spill over when frosting.
  • Color blending: To get clean candy corn colors, use gel food coloring instead of liquid to keep frosting from getting too runny.

How to Serve Irish Car Bomb Cupcakes Recipe

Five cupcakes are arranged on a white square plate placed on a white marbled surface, with a yellow cloth and a navy blue cloth decorated with candy corn nearby. Each cupcake has three visible layers of frosting: the bottom layer is bright yellow and smooth, the middle layer is orange and slightly textured, and the top layer is a small white swirl with a soft, fluffy appearance. The cupcake liners are black, creating a strong contrast with the colorful frosting layers. In the background, there is a small decoration shaped like an owl in soft brownish colors. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I love to top these cupcakes with a sprinkle of edible gold dust or a small green shamrock-shaped sugar decoration to nod to their Irish inspiration. Sometimes, I even add a light dusting of cocoa powder or a couple of chocolate-covered espresso beans for a sophisticated touch—both add visual appeal and a flavor hint to what’s inside.

Side Dishes

These cupcakes are rich enough to be a showstopper dessert by themselves, but if you want to turn this into a festive party spread, I like pairing them with a fresh fruit salad for contrast and a pot of Irish breakfast tea or even a freshly brewed stout-infused coffee to echo and complement the flavors.

Creative Ways to Present

For St. Patrick’s Day or a fun celebration, I’ve presented these cupcakes in rustic wooden trays lined with green tissue paper or nestled in mini Irish flags for extra charm. You can also stack them on a tiered stand decorated with shamrocks and fairy lights—the layered frosting colors really pop and get guests talking!

Make Ahead and Storage

Storing Leftovers

If you happen to have leftovers (though unlikely!), store your cupcakes in an airtight container in the refrigerator to keep the caramel mousse fresh. They’ll stay delicious for about 3 days. Just bring them to room temperature before eating to enjoy that soft, luxurious texture again.

Freezing

These cupcakes freeze well without the frosting. I usually freeze just the baked cupcakes in an airtight freezer bag for up to a month. When you’re ready to use, let them thaw completely before filling with the caramel mousse and frosting. This way, you maintain the best texture and flavor.

Reheating

Since these are filled and frosted, I recommend skipping reheating if possible. But if you prefer them a little warmer, remove the frosting and mousse, gently warm the cupcake alone in the microwave for 8-10 seconds, then add the filling and frosting fresh. This keeps everything tasting fresh and prevents your frosting from melting into a mess.

FAQs

  1. Can I use a different beer instead of stout in the Irish Car Bomb Cupcakes Recipe?

    Absolutely! While stout beer like Guinness adds that rich, malty flavor that pairs beautifully with chocolate and whiskey, you can substitute with other dark beers such as porter or a rich brown ale if that’s what you have. Just avoid lighter beers, as they won’t provide the same depth.

  2. What if I don’t have vanilla bean paste?

    No worries! You can replace vanilla bean paste with the same amount of pure vanilla extract. The texture won’t have vanilla bean flecks, but the flavor will still shine.

  3. How do I avoid the caramel from burning?

    Keep a very close eye on the sugar mixture as it cooks, especially toward the end. Use a microwave-safe container and stop cooking every 30 seconds once the caramel starts to deepen to amber. Remember, caramel can go from perfect to burnt very quickly, so patience and attention are key.

  4. Can I make these cupcakes ahead of time?

    Yes! You can bake the cupcakes a day or two ahead and store them in an airtight container. Fill and frost them just before serving for the freshest texture and best appearance.

  5. Can the Bailey’s buttercream frosting be piped easily?

    Definitely! The cream cheese and butter create a stable frosting that pipes beautifully. Just make sure the ingredients are well softened and at room temperature before whipping for smooth, fluffy results.

Final Thoughts

This Irish Car Bomb Cupcakes Recipe has quickly become a favorite in my kitchen and among my friends, especially when I want to serve up something that’s a bit more special than your everyday cupcake. The layers of flavor—from the stout-infused batter to the boozy caramel mousse and creamy Bailey’s frosting—make each bite feel like a celebration. I promise, once you try making these cupcakes, you’ll find yourself wanting to share them at every party or cozy night in. So go ahead, give it a try—you deserve a little Irish luck and indulgence right now!

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Irish Car Bomb Cupcakes Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 5 reviews
  • Author: Lucy
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 40 minutes
  • Yield: 15 cupcakes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Irish-American
Print Recipe

Description

Delight in the rich and decadent Irish Car Bomb Cupcakes, featuring moist Irish stout cupcakes filled with luscious Irish whiskey caramel mousse and topped with a festive Bailey’s whipped buttercream that mimics the iconic flavor combination in a creative cupcake form perfect for St. Patrick’s Day celebrations.

Ingredients

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
  • ½ teaspoon vanilla bean paste
  • Pinch of kosher salt
  • Red & yellow food coloring

Instructions

  1. Preheat and Prepare: Preheat the oven to 350 degrees F. Line two standard cupcake trays with paper cupcake liners and set aside.
  2. Mix Dry Ingredients: In a medium sized bowl, whisk together the flour, granulated sugar, dark brown sugar, cocoa powder, baking soda, kosher salt, and espresso powder until combined; set aside.
  3. Combine Wet Ingredients: In the bowl of a stand mixer fitted with the paddle attachment, combine the stout beer, milk, vegetable oil, vanilla bean paste, eggs, and sour cream, beating until thoroughly blended.
  4. Incorporate Dry Mixture: Add the flour mixture to the wet ingredients in thirds, mixing gently until just combined to avoid overmixing.
  5. Bake Cupcakes: Fill each cupcake liner approximately two-thirds full with batter. Bake for 20 minutes, or until a toothpick inserted into the center comes out clean.
  6. Cool Cupcakes: Allow the cupcakes to cool in the pans for 5 minutes before transferring them to a wire rack to cool completely.
  7. Prepare Caramel Base: In a microwave-safe measuring cup or glass bowl, whisk together the granulated sugar, light corn syrup, water, and lemon juice until combined.
  8. Cook Caramel: Microwave the mixture on high for 8 minutes until it turns a pale golden color—be careful not to burn.
  9. Rest Caramel: Remove from microwave and let sit for 3–5 minutes until it turns a deep amber color.
  10. Add Cream to Caramel: Stir in a tablespoon of heated heavy cream immediately to avoid overflow, whisking constantly. Slowly add the remaining cream in small amounts until fully incorporated.
  11. Finish Caramel Sauce: Stir in vanilla extract, softened butter, and Irish whiskey until combined. Cover with plastic wrap and refrigerate until cool but still stirrable, about 1 hour.
  12. Whip Cream: In a stand mixer bowl fitted with a whisk attachment, whip the cold heavy whipping cream until soft peaks form.
  13. Fold Mousse: Gently fold the whipped cream into the caramel sauce in three additions to create the mousse filling.
  14. Core Cupcakes: Using a sharp-tipped knife, cut a cone-shaped hole halfway into each cupcake without piercing the sides or bottom.
  15. Fill Cupcakes: Spoon the caramel mousse into a pastry bag and fill each cupcake cavity generously.
  16. Make Buttercream: In a stand mixer fitted with the paddle attachment, beat the unsalted butter and cream cheese on medium-high speed for 3–4 minutes until creamy and smooth.
  17. Incorporate Powdered Sugar: On low speed, gradually add the powdered sugar one cup at a time until fully combined.
  18. Add Flavors: Mix in Irish Cream, vanilla bean paste, and a pinch of kosher salt, then beat until the icing is fluffy.
  19. Color Buttercream: Divide the frosting into three small bowls. Leave one bowl white, add yellow food coloring to the second, and a mix of red and yellow food coloring to the third bowl to create an orange shade. Mix until desired colors are achieved.
  20. Decorate Cupcakes: Fill piping bags with each colored buttercream. Pipe the frosting onto the cupcakes in a candy corn pattern starting with yellow, followed by orange, and topped with white.

Notes

  • Use room temperature ingredients where specified to ensure smooth batter and cream.
  • When cooking caramel, watch closely to prevent burning and follow timing carefully.
  • If you don’t have vanilla bean paste, use high-quality vanilla extract as a substitute.
  • To make cleanup easier, line cupcake trays with sturdy liners.
  • For best flavor, allow cupcakes to cool completely before filling and frosting.
  • Store cupcakes refrigerated due to the cream cheese buttercream and mousse filling.
  • Allow refrigerated cupcakes to come to room temperature before serving for optimal taste and texture.

Nutrition

  • Serving Size: 1 cupcake
  • Calories: 350 kcal
  • Sugar: 32 g
  • Sodium: 150 mg
  • Fat: 18 g
  • Saturated Fat: 8 g
  • Unsaturated Fat: 8 g
  • Trans Fat: 0.2 g
  • Carbohydrates: 43 g
  • Fiber: 2 g
  • Protein: 4 g
  • Cholesterol: 55 mg

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