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Decadent Irish Car Bomb Cupcakes Recipe with Easy Whiskey Buttercream

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Rich chocolate cupcakes infused with stout beer and topped with a velvety whiskey buttercream frosting. Perfect for celebrations and cozy occasions, these cupcakes offer a moist texture and a boozy, creamy finish.

Ingredients

Scale
  • 1 cup (125g) all-purpose flour
  • ½ cup (50g) unsweetened cocoa powder
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ¾ cup (150g) granulated sugar
  • ½ cup (120ml) whole milk or dairy-free milk
  • ½ cup (120ml) stout beer (e.g., Guinness)
  • ⅓ cup (80ml) vegetable oil
  • 1 large egg, room temperature
  • 1 teaspoon pure vanilla extract
  • 1 cup (227g) unsalted butter, softened
  • 3 cups (360g) powdered sugar, sifted
  • 3 tablespoons Irish whiskey (e.g., Jameson)
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • Optional garnishes: chocolate shavings or curls, green or gold sprinkles, light dusting of cocoa powder

Instructions

  1. Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with liners.
  2. In a medium bowl, sift together flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
  3. In a large bowl, whisk together sugar, milk, stout beer, vegetable oil, egg, and vanilla extract until sugar dissolves and mixture is smooth, about 2-3 minutes.
  4. Gradually fold dry ingredients into wet ingredients using a rubber spatula. Stop mixing when no flour pockets remain; do not overmix.
  5. Divide batter evenly among the 12 liners, filling each about two-thirds full.
  6. Bake for 18-20 minutes. Test doneness by inserting a toothpick in the center; it should come out with a few moist crumbs but no wet batter.
  7. Cool cupcakes in the pan for 5 minutes, then transfer to a cooling rack to cool completely before frosting.
  8. To make whiskey buttercream, beat softened butter on medium speed until creamy, about 2 minutes.
  9. Gradually add powdered sugar, one cup at a time, mixing on low speed until combined.
  10. Mix in Irish whiskey, vanilla extract, and a pinch of salt. Beat on medium-high until light and fluffy, about 3-4 minutes. Adjust whiskey to taste if desired.
  11. Frost cupcakes generously using a piping bag or butter knife. Garnish with chocolate shavings or a dusting of cocoa powder if desired.

Notes

Do not overmix the batter to avoid dense cupcakes. Cool cupcakes completely before frosting to prevent melting. If buttercream is too soft, chill for 10 minutes; if too stiff, add a splash of milk or whiskey. Substitute stout beer with coffee for alcohol-free version. Use gluten-free flour and dairy-free substitutes for dietary adaptations.

Nutrition

Keywords: Irish Car Bomb Cupcakes, whiskey buttercream, chocolate cupcakes, stout beer cupcakes, festive desserts, easy cupcakes, boozy frosting

Find it online: https://twinkletaste.com/decadent-irish-car-bomb-cupcakes-recipe-with-easy-whiskey-buttercream/