Eat & Drink

Irish Car Bomb Cupcakes

So let’s say you’re going to make some delicious Beer Pretzel Caramels because you love to cook and you’re inspired by St. Patrick’s. And the recipe calls for you to bring your last beer to a simmer and you go ahead and follow the instructions. But, oops your beer boiled over ruining the recipe and actually clogged the spill guards with a hot syrupy Guinness mess. And this all happens around 10:30 at night, because you life is charmed.

I’ll tell you what you do. You melt into a hopeless pile of failure and cry uncontroably eating leftover sugary Guinness syrup. You let out a loud exasperated sigh that this plan isn’t going to come to fruition – and try to let your hard work go.

Then you get desperate and dive deep into the recesses of the fridge into the land of forgotten condiments hoping that through a St. Patrick’s miracle there’s another Guinness there. And what do you know…

So you give up the caramel and instead make these babies.

Irish Car Bomb Cupcakes
Guinness Stout Chocolate Cake & Chocolate Crumbles with Bailey’s Buttermilk Frosting


3/4 c. buttermilk
1 c. all-purpose flour
1/3 c. cocoa powder
1/2 tsp. baking soda
1/2 tsp. baking powder
1/4 tsp. salt
1/4 c. Guinness stout
3/4 c. sugar
1/3 c. coconut oil (liquid)
1.5 tsp. vanilla extract

1/4 c. flour
1/4 c. cocoa powder
1/4 c. sugar
2 tbsp. coconut oil (liquid)

1/2 c. butter at room temperature
1+ c. confectioner’s sugar
1 tbsp. vanilla extract
2 tbsp. Bailey’s liquor

Heat the oven to 3500. Prepare the crumb topping. In a small bowl sift the flour, cocoa powder, and sugar. I usually use a fork and mix the dry until it looks uniform. Slowly drizzle the the oil into the mix while mixing with a fork. After all the oil is added mix the rest with your fingers making crumbs, should only take half a minute or so. Set aside.

Onto the cupcakes. Whisk together the dry ingredients (except for the sugar). Then mix the rest of the wet ingredients with the sugar in a larger bowl, beat until foamy.

Drink the rest of the Guinness – yummy. Very important step.

Then slowly add the dry mix to the wet mix and continue mixing for about two minutes. Fill the liners 3/4 of the way full and slowly sprinkle crumbles on top. Bake for 20-22 minutes. Let cool.

While baking, start to make the frosting. Beat the butter with an electric mixer until light and fluffy and the butter appears white. Then add the sugar a couple tablespoons at a time continue mixing. Taste the frosting as you go to make sure it’s the right sweetness you prefer. Adding more sugar if needed. Then when close, add the vanilla extract and Bailey’s. You should only slightly be able to taste the Bailey’s.

When the cupcakes are cool, top them with small dollops of the frosting and refrigerate until the frosting hardens eat immediately with coffee for breakfast. What? Can you blame me.


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Yummy cool site!

Greeting from over the sea. Great blog I must return for more.