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Irish Car Bomb Cupcakes Recipe

BySarah
Jump to Recipe· 4.5 from 31 reviews

If you’re craving a festive treat with a little Irish flair, you are going to love this Irish Car Bomb Cupcakes Recipe. These cupcakes have everything—rich stout-infused cake, a luscious whiskey caramel mousse center, and the fluffiest Bailey’s whipped buttercream that just melts in your mouth. I’m so excited to share this with you because once you try it, you’ll find yourself making it for every St. Patrick’s Day (and honestly, just because). Ready to dive in? Let’s get baking!

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Why This Recipe Works

  • Balanced Flavors: The bitterness of the stout perfectly complements the sweet, creamy whiskey caramel and buttercream frosting.
  • Moist Texture: Using sour cream and oil in the batter ensures a tender, moist cupcake every time.
  • Show-Stopping Filling: The caramel mousse center adds a delicious surprise that elevates the cupcake experience.
  • Festive Presentation: The tri-color Bailey’s buttercream frosting adds a playful and colorful touch 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

Each component in this Irish Car Bomb Cupcakes Recipe plays a role in building layers of flavor and texture. From the stout beer infusing the cake with deep bittersweet notes to the whiskey caramel mousse adding creamy indulgence, the ingredients come together like magic. Here’s a peek at what you’ll need and why.

  • All Purpose Flour: The backbone of the cupcakes, it provides structure without weighing them down.
  • Granulated Sugar & Dark Brown Sugar: The combo gives sweetness plus a touch of molasses depth for richness.
  • Hershey’s Special Dark Cocoa Powder: It lends a deep chocolate flavor that’s not too bitter, perfect for pairing with stout.
  • Baking Soda: Helps the cupcakes rise nicely and create a light crumb.
  • Kosher Salt: Accentuates all the flavors, ensuring nothing tastes flat.
  • Espresso Powder: A tiny secret ingredient that intensifies the chocolate flavor without tasting like coffee.
  • Irish Stout Beer: This is the heart of the recipe that adds that authentic Irish touch in flavors and moisture.
  • Milk & Vegetable Oil: Milk adds tenderness while oil keeps the cupcakes moist for days.
  • Vanilla Bean Paste: Adds warmth and complex sweetness, more fragrant than extract.
  • Eggs & Sour Cream: Eggs give structure and lift, sour cream enriches and adds moisture.
  • Granulated Sugar, Light Corn Syrup, Lemon Juice (Caramel): These create a smooth, shiny caramel base that thickens perfectly.
  • Heavy Cream & Butter (Caramel & Mousse): Make the filling luxuriously creamy and smooth.
  • Irish Whiskey: Adds authenticity and a slight boozy kick in both filling and frosting.
  • Heavy Whipping Cream: Whipped into the caramel for a light mousse texture.
  • Unsalted Butter & Cream Cheese: The buttercream frosting base that’s smooth, rich, and perfect for piping.
  • Powdered Sugar & Irish Cream: Powdered sugar sweetens and thickens, while Irish Cream flavor brings everything together.
  • Red & Yellow Food Coloring: For that fun candy corn swirl effect – totally optional but so festive!
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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.

Tweak to Your Taste

I love to make recipes my own, and this Irish Car Bomb Cupcakes Recipe is no exception. Sometimes I swap out the whiskey caramel mousse for a classic Baileys ganache if I’m short on time or tweak the frosting colors for different occasions. Feel free to customize however you like!

  • Variation: Once, I added a pinch of cinnamon to the cupcake batter for a nice warm spice — it was a hit with friends!
  • Dairy-Free Option: You can swap sour cream and butter with coconut alternatives, but expect a slight change in texture.
  • Seasonal Twist: Around fall, I sometimes add a touch of pumpkin puree to the batter for a festive twist.
  • Easy Version: Skip the mousse and just pipe frosting on top for a quicker but still delicious treat.

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

Step 1: Whisk Together the Dry Ingredients

Start by preheating your oven to 350°F and lining two cupcake pans with liners. In a medium bowl, I whisk together all the dry ingredients — flour, granulated sugar, brown sugar, cocoa powder, baking soda, salt, and espresso powder. This ensures everything’s evenly distributed and avoids clumps of any single ingredient. It’s a little step that really pays off with consistent flavor throughout.

Step 2: Mix the Wet Ingredients

In your stand mixer fitted with the paddle attachment (or a large bowl if you’re mixing by hand), combine the stout beer, milk, vegetable oil, vanilla bean paste, eggs, and sour cream. Beat it all until smooth and fully combined — you’ll notice the batter start to get nice and shiny at this point.

Step 3: Combine Wet and Dry

Add the dry ingredients gradually, about a third at a time, folding gently but thoroughly after each addition. Don’t overmix — you’re aiming for just combined to keep the cupcakes tender.

Step 4: Bake the Cupcakes

Fill each cupcake liner about two-thirds full and bake for about 20 minutes. Test doneness with a toothpick — if it comes out clean or with a few moist crumbs, you’re golden. Let them cool in the pan for 5 minutes before transferring to a wire rack to cool completely. Don’t skip this or your frosting might melt!

Step 5: Make the Irish Whiskey Caramel Mousse Filling

Whisk sugar, corn syrup, water, and lemon juice in a microwave-safe container, then heat it carefully in the microwave until it starts turning golden amber (watch this closely so it doesn’t burn). After cooling briefly, slowly whisk in heated cream—this part gets a little messy but is so worth it for smooth, silky caramel. Stir in vanilla, butter, and Irish whiskey, then chill until cool but stirrable.

Next, whip cold heavy cream to soft peaks and gently fold it into the chilled caramel to create mousse. It’s creamy with a subtle boozy warmth, which makes it the perfect cupcake filling.

Step 6: Core and Fill the Cupcakes

Use a sharp knife to cut out a cone-shaped section from the center of each cupcake, being careful not to cut all the way through the bottom or sides. Spoon your caramel mousse into a piping bag and fill each cupcake cavity generously — this surprise center is truly the star of the show!

Step 7: Prepare the Bailey’s Whipped Buttercream Frosting

Cream butter and cream cheese on medium-high speed until smooth and fluffy. Slowly add powdered sugar a cup at a time to avoid a sugar cloud, then blend in the Irish cream, vanilla bean paste, and a pinch of salt. Divide the frosting into three bowls—leave one plain, tint one with yellow food coloring, and the last with a mix of yellow and red to create a warm orange shade. It’s a little extra step, but the tri-color effect is so fun and festive.

Step 8: Pipe the Frosting

Fit each colored frosting into separate piping bags, then pipe in a circular motion on your cupcakes starting with yellow, followed by orange, and finishing with white on top. The result looks like candy corn, adding a whimsical touch perfect for St. Patrick’s or any party!

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Pro Tips for Making Irish Car Bomb Cupcakes Recipe

  • Watch Your Caramel Closely: The caramel can burn quickly; keep your eyes on it and remove it from heat as soon as it turns amber.
  • Room Temperature Ingredients: Using room temp eggs, butter, and cream cheese ensures smoother batter and frosting without lumps.
  • Don’t Overfill Cupcake Liners: Filling to two-thirds prevents overflowing and keeps cupcake tops nice and domed.
  • Piping Cone-Shaped Filling: Cutting a cone shape inside the cupcake helps keep the mousse centered and prevents the filling from spilling during frosting.

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 like to keep it simple with these because the frosting itself is so colorful and pretty. But sometimes I sprinkle a pinch of edible gold glitter or a tiny Irish flag toothpick on top for a festive touch. If you want a crunch, crushed pretzel pieces or a light dusting of cocoa powder pairs nicely.

Side Dishes

These cupcakes are pretty rich, so I enjoy pairing them with a simple green salad for contrast if serving as part of a meal. For drinks, a cold glass of milk or an Irish coffee feels just right to round out the experience.

Creative Ways to Present

One time I served these on a rustic wooden board with some fresh mint sprigs and mini shamrocks cut out from green fondant to really set the Irish vibe. They also look great lined up in mini cupcake wrappers or in a glass cake dome for a party centerpiece that’s sure to impress.

Make Ahead and Storage

Storing Leftovers

I store leftover cupcakes in an airtight container in the fridge. Their textures hold up well for up to 3 days, although I always recommend enjoying them fresh when possible for the best flavor and moistness.

Freezing

If I want to prep in advance, I freeze the unfrosted cupcakes after cooling, wrapped tightly in plastic wrap and then placed in a freezer-safe bag. The mousse filling is best added fresh, and the frosting piped right before serving, but you can freeze fully assembled cupcakes for short periods if needed.

Reheating

To enjoy refrigerated or frozen cupcakes, I bring them to room temperature before eating. If desired, warming them slightly in the microwave (10-15 seconds) helps revive the moist crumb without melting the buttercream. It’s a quick trick to get that fresh-from-the-oven feel.

FAQs

  1. Can I make this recipe without alcohol?

    Absolutely! For a non-alcoholic version, substitute stout beer with a non-alcoholic stout or dark soda like root beer. Replace Irish whiskey with vanilla extract or a few drops of rum extract to maintain flavor depth without the alcohol.

  2. How do I avoid the caramel from seizing or burning?

    Caramel can be tricky! Use a microwave-safe bowl and watch it closely. Remove from heat as soon as it turns a pale golden amber. Let it rest a moment so the color deepens. When adding cream, pour in small amounts slowly while whisking constantly to keep the mixture smooth.

  3. Can I use a different brewing beer instead of stout?

    I recommend sticking with a stout or a dark beer since it provides that rich, slightly bitter flavor essential to this recipe. Lighter beers won’t give the same depth, and it might affect the texture of the cupcakes.

  4. How far ahead can I prepare these cupcakes?

    You can bake the cupcakes a day or two ahead and store them tightly covered in the fridge. Make the filling and buttercream a day in advance too, then assemble on the day you want to serve for freshest taste and best texture.

  5. What’s the best way to pipe the tri-color frosting?

    I like to put each colored frosting into individual piping bags, then place all three inside a larger piping bag fitted with a round tip. As you pipe, they come out swirling together for that neat candy corn effect. Practice on parchment paper first if you’re new to piping.

Final Thoughts

This Irish Car Bomb Cupcakes Recipe has become one of my all-time favorites for celebrating with friends and family. It strikes the perfect balance between boozy indulgence and everyday decadence without getting overly complicated. If you love fun, flavorful desserts with a little surprise filling, you’ll have so much fun making and sharing these. Seriously, they’re a guaranteed crowd-pleaser — bake a batch, invite some pals over, and enjoy the smiles (and maybe a toast or two) that follow!

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Irish Car Bomb Cupcakes Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 31 reviews
  • Author: Sarah
  • 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

These Irish Car Bomb Cupcakes combine rich Irish stout chocolate cupcakes with a decadent Irish whiskey caramel mousse filling and a festive Bailey’s whipped buttercream frosting, perfect for celebrating St. Patrick’s Day or any special occasion with a boozy twist.

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

Instructions

  1. Prepare Cupcake Batter: Preheat your oven to 350 degrees F. Line two standard cupcake trays with paper liners and set aside. In a medium bowl, whisk together flour, granulated sugar, dark brown sugar, cocoa powder, baking soda, kosher salt, and espresso powder until combined.
  2. Mix Wet Ingredients: In the bowl of a stand mixer fitted with a paddle attachment, beat stout beer, milk, vegetable oil, vanilla bean paste, eggs, and sour cream until well combined.
  3. Combine Dry and Wet Ingredients: Gradually add the flour mixture to the wet ingredients in thirds, mixing each addition just until incorporated. Avoid overmixing the batter.
  4. Bake Cupcakes: Fill each cupcake liner two-thirds full with batter. Bake in the preheated oven for 20 minutes, or until a toothpick inserted into the center comes out clean. Allow cupcakes to cool for 5 minutes in the pans, then transfer to a wire rack to cool completely.
  5. Make Caramel Sauce: In a microwave-safe container, whisk sugar, light corn syrup, water, and lemon juice until combined. Microwave on high for 5 to 8 minutes until the mixture turns pale golden, being careful to not burn it. Let it sit 3-5 minutes until deep amber color forms.
  6. Add Cream to Caramel: Slowly add heated heavy cream in small increments to the caramel, whisking continuously to prevent overflow and to incorporate smoothly. Stir in vanilla extract, softened butter, and Irish whiskey. Set aside to cool in the refrigerator for about 1 hour until thick but stirrable.
  7. Make Caramel Mousse: Whip cold heavy whipping cream in a stand mixer using a whisk attachment until soft peaks form. Gently fold whipped cream into the cooled caramel sauce in three additions to create a mousse.
  8. Fill Cupcakes: Use a sharp, pointed knife to cut a cone-shaped hole about halfway into the center of each cooled cupcake, being careful not to pierce the bottom or sides. Spoon caramel mousse into a pastry bag and fill each cupcake cavity with the mousse.
  9. Prepare Buttercream: In a stand mixer with a paddle attachment, beat unsalted butter and cream cheese on medium-high speed until creamy, about 3-4 minutes. On low speed, gradually add powdered sugar one cup at a time until fully incorporated.
  10. Flavor and Color Buttercream: Add Irish Cream liqueur, vanilla bean paste, and a pinch of kosher salt to the buttercream. Beat until fluffy. Divide the frosting into three bowls: leave one white, color one yellow with yellow food coloring, and color the third with a mix of red and yellow to create orange.
  11. Decorate Cupcakes: Fill piping bags with each color and pipe the frosting onto the cupcakes in a circular motion, layering yellow first, then orange, and topping with white to achieve a candy corn effect.

Notes

  • Let the cupcakes cool completely before filling and frosting to prevent melting.
  • Use room temperature ingredients to help the batter mix smoothly.
  • When making caramel, watch closely to avoid burning; microwave times may vary.
  • For a non-alcoholic version, substitute Irish whiskey and Irish cream with vanilla extract and milk respectively.
  • Use a sharp, small knife to carve out the cupcake holes neatly for filling.
  • If you don’t have vanilla bean paste, you can substitute with vanilla extract.
  • Store filled and frosted cupcakes in the refrigerator and bring to room temperature before serving for best flavor.

Nutrition

  • Serving Size: 1 cupcake
  • Calories: 350 kcal
  • Sugar: 30 g
  • Sodium: 120 mg
  • Fat: 20 g
  • Saturated Fat: 9 g
  • Unsaturated Fat: 8 g
  • Trans Fat: 0 g
  • Carbohydrates: 38 g
  • Fiber: 2 g
  • Protein: 4 g
  • Cholesterol: 55 mg

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