call us crazy but we think irish car bombs are just about the most delicious shot you can throw back. we can be found ordering them on too-drunk nights in seedy bars year round, but the great thing about the month of march is that we can do it under the guise of st. patrick’s day holiday spirit. we’ve searched high and low for a recipe that combines all 3 delicious boozey components (guinness, jameson and bailey’s) into an adorable baked confection and finally wound up combining a few to achieve the perfect one we are sharing below. right out of the oven you will swear you just baked an irish car bomb shot right into a cupcakes (cuz…you did), and by the next day the flavors will have settled together to simply taste like the BEST goddamn chocolate cupcakes you’ve ever tasted. we’re spiking all the chocolate with beer from here on out – bottoms up!

st. patrick's day irish car bomb cupcakes


  • 1 cup stout beer
  • 2 sticks butter
  • ¾ cup unsweetened cocoa powder
  • 2 flour
  • 2 cups sugar
  • 1½ teaspoons baking soda
  • ¾ teaspoon salt
  • 2 large eggs
  • ⅔ cup sour cream

preheat oven to 350°. line 24 cupcake cups with liners. bring 1 cup stour and 1 cup butter to simmer in large saucepan over medium heat. add cocoa powder and whisk until mixture is smooth. cool for 5 minutes. whisk flour, baking soda, and salt in large bowl to blend. using mixer, beat eggs and sour cream in another large bowl until blended. add stout-chocolate mixture to egg mixture and beat til just combined. add flour mixture and beat briefly on slow. using rubber spatula, fold batter until completely combined. divide batter among cupcake liners, filling them to ⅔ of the way. bake about 17 minutes or until toothpick inserted in center comes out clean. cool completely on rack.


  • 8 onces bittersweet baking chocolate
  • ⅔ cup heavy cream
  • 2 tablespoons butter, room temperature
  • 1-2 teaspoons irish whiskey such as jameson

chop the chocolate and transfer to a heatproof bowl. heat the cream until simmering and pour it over the chocolate. let sit for one minute and then stir until smooth (if this hasn’t melted the chocolate enough, you can microwave it for 20 seconds at a time). add the butter and whiskey and stir until combined.

let the ganache cool until thick but still soft enough to be piped. using a cupcake corer, 1-inch round cookie cutter, or just a small knife, cut the centers out of your cooled cupcakes (being careful not to go all the way to the bottom). pipe the ganache into the holes til it’s level with the top of the cupcake.


  • 3-4 cups powdered sugar
  • 1 stick butter, room temperature
  • 3-4 tablespoons liqueur such as bailey’s

whip the butter in the bowl of an electric mixer for several minutes til light and fluffy. slowly alternate beating in the powdered sugar and bailey’s in small amounts until frosting is the right consistency. pipe onto filled cupcakes.