This post contains affiliate links. For more information please see my disclosure statement.
Long long ago, I had a dream that one day I would open my own cupcake business. I would have a cute little shop filled with the most desirable cupcakes anyone had ever seen. You see, I used to love making cupcakes. I would make them for events, parties and sometimes just for myself. But unfortunately, it was something that I had never pursued.
Of course I still love making cupcakes, but instead of opening my own bakery, I plan on sharing all my favorite recipes with you! Starting with the Irish Whiskey Cupcake. My inspiration comes from the American shot, The Irish Car Bomb. For those of you that have no clue as to what I’m taking about, an Irish Car Bomb is Guinness® stout, Bailey’s® Irish cream and Jameson® Irish whiskey!
If there is anything that I love besides a great cupcake, it’s a great boozy cupcake! This little baby isn’t too strong, but definitely packs a punch. I made a batch of these last year, and everyone was asking for seconds. It was the perfect addition to our Irish themed gathering. I mean seriously, who doesn’t love corned beef, green beer and a decadent dessert?!
If you’ve been following me for a while, you know that I have a huge obsession with anything chocolate. I try not to overindulge in sweets too much, but when I do, I indulge to the fullest! So not only is this ever so delicious chocolate cupcake topped with a light and fluffy Irish cream, but it’s also filled with a smooth choclolate ganage.
Chocolate ganage is one of my favorite condiments. I could eat it on donuts, cakes, or by the spoonful. No joke. If you’ve ever made ganage, you totally know what I’m talking about.
When making these cupcakes I used a Wilton tip #1M. This is my go to tip for any type of cupcake decorating. Serve plain, or jazz it up with some festive sprinkles!
Pin now, enjoy later!
- 12 oz.Guinness® stout, room temperature
- 2 c flour
- 2 c granulated sugar
- 3/4 c cocoa powder
- 1 c unsalted butter, room temperature
- 1 1/2 tsp. baking soda
- 2 eggs
- 2/3 c Greek yogurt
- 8 oz. semi sweet chocolate chips
- 1/2 pint heavy whipping cream
- 1 tbsp. butter, room temperature
- 2 tbsp. Jameson® Irish whiskey
- 2 c unsalted butter, room temperature
- 4-6 tbsp. Bailey’s® Irish cream
- 4 c powdered sugar
- Start by preheating over to 350 degrees F. Line cupcake pan with cupcake liners.
- In a medium bowl cream together butter, sugar and Guinness® stout. Add eggs and Greek yogurt, mix well.
- In a separate bowl, combine flour, cocoa and baking soda. Add dry ingredients to wet ingredients, about 1 cup at a time. Mix well.
- Pour batter into cupcake liners, fill about 3/4 full. Bake for 15-20 minutes.
- Pour semi sweet chocolate chips in a heat safe bowl, set aside.
- In a small saucepan, bring heavy whipping cream to a gentle boil. Pour heavy cream over chocolate chips and let it sit for 5 minutes. Using a spoon, stir from the center out. Add butter and Jameson® Irish whiskey, stir until well combined.
- Once the cupcakes are cooled, cut down about 2/3 of the way with a knife. Fill the cupcake with chocolate ganache. Set aside.
- Using an electric mixer, cream the butter until smooth. Add powder sugar one cup at a time, mixing well on low- medium speed. Add Bailey’s® Irish cream one tablespoon at a time, until desired consistency.
- Transfer frosting into piping bag with 1M tip. Frost cupcakes, and enjoy!