So many consider the Irish car bomb cocktail to be, at least, a little racist but that hasn’t stopped it being one of the consistently popular shots around and now for those who would prefer their booze in chocolate form we’ve tracked down an Irish car bomb cupcake recipe.

The SmittenKitchen has put together the most delicious recipe combing all the ingredients found in the offending cocktail.

To make the cocktail in question you fill a shot glass with Baileys Irish Cream and Jameson’s Irish whiskey and drop it into a three-quarters-full pint of Guinness. Believe it or believe it not this concoction tastes like Irish cream and chocolate. Delicious!


Read more:

More St. Patrick's Day news on IrishCentral

More Irish food stories on Irish Central


Here’s the recipe for the equally indulgent cupcakes:
Makes 20 to 24 cupcakes
Cupcakes - ingredients
1 cup stout (such as Guinness)
1 cup (2 sticks) unsalted butter
3/4 cup unsweetened cocoa powder (preferably Dutch-process)
2 cups all purpose flour
2 cups sugar
1 1/2 teaspoons baking soda
3/4 teaspoon salt
2 large eggs
2/3 cup sour cream
Ganache Filling  - ingredients
8 ounces bittersweet chocolate
2/3 cup heavy cream
2 tablespoons butter, room temperature
1 to 2 teaspoons Irish whiskey (optional)
Baileys Frosting - ingredients
3 to 4 cups confections sugar
1 stick (1/2 cup or 4 ounces) unsalted butter, at room temperatue
3 to 4 tablespoons Baileys (or milk, or heavy cream, or a combination thereof)
Preheat oven to 350°F.

Line 24 cupcake cups with liners.

Bring 1 cup stout and 1 cup butter to simmer in heavy large saucepan over medium heat.

Add cocoa powder and whisk until mixture is smooth. Cool slightly.

Whisk flour, sugar, baking soda, and 3/4 teaspoon salt in large bowl to blend.

Using electric mixer, beat eggs and sour cream in another large bowl to blend.

Add stout-chocolate mixture to egg mixture and beat just to combine.

Add flour mixture and beat briefly on slow speed.

Using rubber spatula, fold batter until completely combined.

Divide batter among cupcake liners, filling them 2/3 to 3/4 of the way.

Bake cake until tester inserted into center comes out clean, rotating them once front to back if your oven bakes unevenly, about 17 minutes.

Cool cupcakes on a rack completely.

Make the filling:

Chop the chocolate and transfer it to a heatproof bowl.

Heat the cream until simmering and pour it over the chocolate.

Let it sit for one minute and then stir until smooth.

Add the butter and whiskey and stir until combined.

Fill the cupcakes:

Let the ganache cool until thick but still soft enough to be piped.

Meanwhile, using your 1-inch round cookie cutter or an apple corer, cut the centers out of the cooled cupcakes.

You want to go most of the way down the cupcake but not cut through the bottom — aim for 2/3 of the way.

A slim spoon or grapefruit knife will help you get the center out. Those are your “tasters”.
Put the ganache into a piping bag with a wide tip and fill the holes in each cupcake to the top.

Make the frosting:

Whip the butter in the bowl of an electric mixer, or with a hand mixer, for several minutes.

You want to get it very light and fluffy.

Slowly add the powdered sugar, a few tablespoons at a time.

When the frosting looks thick enough to spread, drizzle in the Baileys (or milk) and whip it until combined.

If this has made the frosting too thin (it shouldn’t, but just in case) beat in another spoonful or two of powdered sugar.