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In case you don’t know what it is, and Irish Car Bomb is a half-pint of Guinness, and a shot that’s half Baileys and half Jameson (or some other combination of Irish Cream and Irish Whiskey). You then drop the shot glass into the pint, and chug. The point is to do so before it curdles – gross, right? You’d think so, but I actually loved them.

Emphasis on the past tense, as I haven’t tried to drink one in a couple years now for fear of PTSD flashbacks to my college days. THAT’S how much I loved them.

Ahem.

Moving on, these cupcakes were a more adult (and still tasty!) version of the drink.

Guinness chocolate cupcakes, filled with chocolate Jameson ganache, and topped with Baileys buttercream icing – and the perfect treat to drag along on St. Patrick’s Day.

I got the recipe from Smitten Kitchen, but have reproduced it here with my own variations and notes :)

Cupcakes

• 1 cup Guinness
• 1 cup butter
• 3/4 cup cocoa powder
• 2 cups flour
• 2 cups sugar
• 1 1/2 teaspoons baking soda
• 3/4 teaspoon salt
• 2 eggs
• 2/3 cup sour cream

Simmer the beer and butter, than add the cocoa and stir until it’s smooth. Mix the dry ingredients in a mixing bowl, and set aside for a few minutes. Mix the eggs and sour cream with an electric mixer, than add the beer/cocoa concoction to it and mix just until it’s combined. Add the dry ingredient mix and, well, mix!

Bake at 350°F for 15 – 17 minutes

Jameson Ganache

• 8 oz chocolate (**I used bittersweet baker’s chocolate, which was a dumb idea as it tasted like crap – but dumping in roughly a cup of sugar fixed that. I recommend not being lazy and going to a store other than Bulk Barn to get the good stuff :)
• 2/3 cup cream
• 2 tbsp butter or margarine
• 3 tsp Irish Whiskey (**Next time, I’m going to try 4 tsp as the whiskey flavor wasn’t quite strong enough for my liking; the chocolate taste was too overpowering)

Chop the chocolate, put in a bowl. Put the cream in a pot and heat it up until it simmers. Dump the cream into the bowl with the chocolate, and stir until it’s a melted and smooth. Add the butter and Jameson, and mix. Let it cool down until it’s fairly thick – I tossed it in the fridge for about 25 minutes and that did the trick.

Using a spoon, apple corer, or some other utensil you think will work, scoop a hole in the center of the cupcakes once they’re cool. Eat center bits to ensure cupcake’s tastiness. Fill a decorator bag (or ziplock) with the ganache, snip the tip, and pipe into the cupcake holes.

Baileys Icing

• 4 cups icing sugar
• 1/2 butter (room temperature)
• 4 tbsp Baileys

Whip the butter, than add the icing sugar. I’d suggest pouring a little at a time, than mixing, than a little more, etc… apparently it makes the icing better (though I’m not sure I see the evidence!) but most importantly it keeps you (and your kitchen) from getting covered in icing sugar. TRUST me on this one. Add the Baileys and mix.

Ta Da!

Now ice them, eat them, and enjoy. I topped mine with shamrock sprinkles and a three-leaf clover made out of green melting chocolate.

I thought they were quite tasty – though very rich, sometimes I found it difficult to finish an entire cupcake and I’m a chocoholic. I know they were delicious though, because my Dad rarely eats cupcakes when we bake them – and he ate THREE. In a day and a half.