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Dessert • American

Car Bomb Cupcakes Recipe

Chocolatey Guinness Irish stout cupcakes stuffed with creamy Jameson filling topped sweet Bailey's buttercream, inspired by the American cocktail.

4.5 from 182 votes
80 mins
Total Time
14
cupcakes
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Car Bomb Cupcakes

How to Make the Best Car Bomb Cupcakes

These decadent Car Bomb Cupcakes bring the flavors of the legendary Irish cocktail straight to your dessert table. Named after the popular drink made with Guinness stout and Irish cream liqueur, these cupcakes layer rich chocolate, whiskey-spiked cream, and Bailey’s buttercream for an adult treat that’s sure to impress.

The Perfect St. Patrick’s Day Dessert

If you’re looking for something beyond green beer and corned beef, these Car Bomb Cupcakes deliver all the festive Irish spirit you need. The combination of Guinness stout in the cupcake batter creates a subtle chocolate-coffee depth, while the Jameson Irish whiskey filling adds a sophisticated whiskey note that makes these anything but ordinary.

Why These Cupcakes Stand Out

The three-component structure of these cupcakes makes them special—the moist chocolate stout base, the creamy Jameson-whiskey filling hidden inside, and the silky Bailey’s buttercream topping create layers of flavor that work beautifully together. Each bite delivers a sophisticated blend of Irish flavors that’s perfect for adult celebrations, St. Patrick’s Day parties, or whenever you want to treat yourself to something extraordinary. Just remember, these are definitely for the grown-ups!

Car Bomb Cupcakes

Car Bomb Cupcakes

Chocolatey Guinness Irish stout cupcakes stuffed with creamy Jameson filling topped sweet Bailey's buttercream, inspired by the American cocktail.

4.5 from 182 votes
CourseDessert
CuisineAmerican
Keywordbaileys buttercream, car bomb cupcakes, st patricks desserts, stout cupcakes, whiskey stuffed cupcakes
Prep Time60 mins
Cook Time20 mins
Total Time80 mins
Servings14 cupcakes
Calories542kcal
AuthorRare Ivy
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Ingredients

Chocolate Stout Cupcakes

Jameson Filling

Bailey's Buttercream

Instructions

Chocolate Stout Cupcakes

  1. Preheat oven to 350°F and line cupcake tins with paper liners.
  2. In a bowl, whisk together flour, cocoa powder, sugar, baking powder, and salt.
  3. In another bowl, combine melted butter, eggs, stout, and vanilla extract.
  4. Fold wet ingredients into dry ingredients until just combined.
  5. Divide batter evenly among cupcake liners, filling about two-thirds full.
  6. Bake for 18-20 minutes until a toothpick inserted in the center comes out clean.
  7. Cool in pan for 10 minutes, then transfer to wire rack to cool completely.

Jameson Filling

  1. In a bowl, beat together butter and Jameson whiskey until smooth.
  2. Gradually add confectioner's sugar, beating until light and fluffy.
  3. Using a small knife or corer, carefully hollow out the center of each cupcake.
  4. Pipe or spoon the Jameson filling into each cupcake cavity.

Bailey's Buttercream

  1. In a large bowl, beat butter until creamy.
  2. Gradually add confectioner's sugar, one cup at a time, beating well after each addition.
  3. Add Bailey's Irish Cream and beat until light, fluffy, and spreadable.
  4. Pipe or spread buttercream onto the top of each filled cupcake.
  5. Serve at room temperature or chilled.

Notes

  • For a boozy flavor, add an extra tablespoon of Jameson or Bailey's to respective mixtures.
  • Cupcakes can be made ahead and stored in an airtight container for up to 2 days.
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