Ever wonder how that drink your having  would taste in a cupcake?  wonder no more!  At your next party offer dessert right along side the cocktail hour! I have found several famous drinks AKA as dessert!

Enjoy this weekend……… style……….

Irish Car Bomb Cupcakes

sugar and snapshots is a wonderful blog I found! visit them for a delightful story and great recipes and blogging info!

Irish Car Bomb Cupcakes by Sugar & Snapshots

The name of these cupcakes alone makes me want to PARTY!  If you are not familiar with this shot that inspired this amazing confection let me give you a brief rundown. You get a small tumbler filled with Guinness.  Then you layer a shot glass with Jameson Whiskey, and Bailey’s Irish Cream. Just before you’re going to drink you drop the shot into the beer and quickly drink before the Bailey’s curdles in the beer. Now, this drink is not for the faint of heart……

but just know that these are NOT for children, as the cake is the only part in this that has the alcohol cooked out. However, you could just do the Guinness Chocolate Cupcakes with a chocolate buttercream and it would be great.

Makes about 30 cupcakes
  • 1 cup stout beer (Guinness)
  • 16 tbsp (2 sticks) unsalted butter
  • ½ cup unsweetened cocoa powder
  • 2 oz (2 squares) unsweetened chocolate
  • 2½ cup all-purpose flour
  • 2 tbsp cornflour
  • 2 cups sugar
  • 2 tsp baking soda
  • ¾ tsp salt
  • 2 large eggs
  • 1 cup (8oz) sour cream
Jameson Ganache Topping
  • 4 oz bittersweet chocolate (70% cocoa), finely chopped
  • 4 oz (1/2 cup) heavy cream
  • 1 tbsp butter at room temperature
  • 3 tbsp Jameson Irish Whiskey
Bailey’s Buttercream Frosting
  • 4 egg whites
  • ¾ cup sugar
  • ¼ cup vanilla sugar
  • 4 sticks unsalted butter, at room temperature
  • 100 ml Bailey’s Irish cream
Guinness Chocolate Cupcakes
  1. Preheat the oven to 350°F. Line two cupcake pans with paper liners.
  2. Melt the butter in a sauce pan over medium heat. Reduce heat to low. Add the beer, chopped unsweetened chocolate and cocoa powder and whisk until smooth. Remove from heat and set to the side and allow to cool.
  3. In a large mixing bowl, combine the flour, corn-flour, sugar, baking soda and salt, whisk until combined.
  4. In the bowl of an electric mixer, beat together the eggs and sour cream till creamy. Slowly add the stout-butter mixture to the egg mixture, and mix just to combine.
  5. Mix in the dry ingredients on low speed just until completely incorporated. Divide the batter evenly between the cupcake liners, filling them about ⅔ to ¾ full.
  6. Bake until a toothpick inserted in the center comes out clean, about 17 minutes. Allow to cool in the pan for 5-10 minutes, then transfer to a wire rack to cool completely.
Jameson Ganache Topping
  1. Place the chocolate and butter in a bowl. In a sauce pan or microwaveable cup bring the cream to boil. Pour the hot cream over the chocolate and butter. Leave untouched for 2 minutes. Stir until thick and glossy. Add in the whiskey and stir to incorporate. Refrigerate for 5 min, and stir. Repeat this until the ganache is cool but not solid. It should resemble a thick chocolate sauce.
  2. My tip for making sure the ganache doesn’t run down the sides of your cupcakes, is to place the cupcakes in the freezer for 10 min or leave in refrigerator for 30 min. They should be cool to the touch before adding ganache. The cooled cake will solidify the ganache quickly preventing it from dripping down the sides.
  3. Bring the bowl over to the cooled cupcakes. Grab the cupcake by the base and dip the top up the wrapper line in the bowl of ganache. Hold over the bowl to allow excess to drip off. A twist of the wrist as bringing back to upright position, while over the bowl will help reduce mess. Let the cupcakes cool for 1h or till the ganache is not tacky but firm to the touch. If in a hurry you can refrigerate to cool.
Bailey’s Buttercream Frosting
  1. In a medium metal bowl add the egg whites and whisk with a pinch of salt to break up. Add the sugar to the egg whites and whisk until incorporated. Place bowl over a pan of simmering water. Continue to whisk until the sugar has melted into the egg whites. When you rub it between your fingers it should feel smooth not gritty. FYI: Sugar melts completely into the egg whites at around 185-190°F and in accordance to the USDA and FDA eggs should be cooked to 145-155°F to be safe. You do not need a candy thermometer to make this frosting which some sites suggest. Due the melting point of sugar into your eggs whites they are heated to a temperature high enough to be safe. Just make sure that when you rub it between your fingers it feels completely smooth, no grittiness left at all from the sugar.
  2. Once it is smooth transfer to the bowl of a mixer and whisk on med high for 7-10 minutes until has almost tripled in volume and the bowl is cool to the touch. It should resemble marshmallow fluff in texture and have very stiff peaks.
  3. When your egg whites are at this stage slowly add in butter. You will notice it does appear to look curdled after you have added in all butter but keep mixing it will come together I promise. Taste and add powered sugar to desired sweetness. I typically add ½ cup.
  4. Now it’s time to add the Bailey’s. I use 100ml which is a whole bottle out of of the Bailey’s Mini pack. Be careful not to over mix. Just mix until the Bailey’s is just combined. Taste it and add more sugar if needed and mix for 30 seconds more.
  5. Place into piping bag and pipe onto cooled cupcakes. I typically use a Wilton 1M tip. Enjoy!


White Russian Cupcake


  • 2 1/2 cups cake flour
  • 8 tablespoons vanilla instant pudding mix
  • 1 tablespoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 5 whole eggs
  • 2 teaspoons  vanilla extract
  • 1 cup milk
  • 1/4 cup half-and-half
  • 3/4 cup butter
  • 1 1/2 cups sugar
  • 3 ounces sour cream
  • 2 tablespoons mayonnaise
  • 1 ounce  coffee liqueur (recommended: Kahlua)
  • 1 tablespoon mocha paste
  • Irish Cream Filling (recipe follows)
  • 12 ounces Irish Buttercream (recipe follows)
  • Small chocolate pearls (recommended: Verona)
  • Chocolate cigarettes
  • Gold dust
  • Vodka
  • Irish  Buttercream:
  • 4 pounds butter, softened
  • 8 ounces high ratio shortening (recommended: Sweetex)
  • 8 cups confectioners’ sugar, sifted
  • 4 tablespoons vanilla extract
  • 2 tablespoons  lemon extract
  • 1 tablespoon  mocha paste
  • 4 tablespoons  cherry liqueur
  • 2 ounces Irish liqueur (recommended: Bailey’s Irish Cream)
  • 1 1/2 ounces coffee liqueur (recommended: Kahlua)
  • 1 tablespoon vodka
  • Irish Cream Filling:
  • 8 ounces heavy cream
  • 4 ounces Irish liqueur (recommended: Bailey’s Irish Cream)


Preheat the oven to 300 degrees F. Prepare a cupcake pan with 24 cupcake liners.

Combine the cake flour, pudding mix, baking powder, baking soda, and salt in 1 medium bowl. Crack the eggs into a second bowl and add the vanilla extract. Measure the milk and half-and-half into a third bowl. In a 5-quart mixer with a paddle attachment, cream the butter until fluffy. Stop the mixer and scrape down the sides with a spatula. Turn the mixer on first speed, add the sugar, and mix until fluffy. Add the eggs 1 at a time. Scrape down the bowl. Add the sour cream and mayonnaise and incorporate completely. Scrape down the bowl. Add the dry ingredients, alternating with the wet. You will start and end with the dry ingredients. Mix the coffee liqueur and mocha paste into the batter until smooth and no lumps are present.

Using a 2-ounce ice cream scoop, scoop 2 ounces of batter into the cupcake liners. Bake for 18 minutes. Insert a skewer into the cupcake, if it comes out clean they are ready to be removed from the oven. Let cool for 20 minutes.

Scoop out the center of the cooled cupcakes with a melon baller. Fill a piping bag with Irish Cream Filling and cut a small hole at the end of the bag to allow the filling to be piped into the hollowed out center of cupcake. Fill all the cupcakes with about 1/2 ounce of filling.

To assemble: Place a round tip # 809 into a large piping bag. Fill the piping bag with Irish Buttercream. Generously pipe about 1 ounce buttercream onto each cupcake. Garnish each cupcake with 4 or 5 small chocolate pearls and a chocolate cigarette.  Mix equal parts gold dust with vodka to make an edible gold paint. Using a small round brush, paint the ends of the chocolate cigarettes. The edible paint will dry leaving behind the gold dust.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

Irish  Buttercream:                        

In a 5-quart mixer with the paddle attachment, cream the butter and shortening together. On first speed, add the sifted powdered sugar to the bowl in 3 parts. Let each part incorporate into the butter mixture before adding the next. After adding all the sugar, put the mixer on the fourth (highest) speed and mix for 8 to 10 minutes. The buttercream will begin to gain volume and look white and fluffy. Once you bring the buttercream to full volume, add the extracts and the mocha paste. Lastly, add the liqueurs and vodka and incorporate completely.

Cook’s Note: The longer you let it mix, the more volume you will have. If the buttercream is airy and shows a lot of holes, add a small amount of warm water and mix well.

Irish Cream Filling:                        

In a 5-quart mixer with the paddle attachment, add the heavy cream and whip to full volume. Add the Irish liqueur and, on first speed, fold in the liqueur until completely incorporated.

Strawberry Daiquiri Cupcake

Rum Cupcake Ingredients:

2 teaspoons lime zest
2 tablespoons fresh lime juice
2 tablespoons light rum
1 (18 1/4 ounce) box strawberry cake mix
1 cup water
1/3 cup applesauce
3 eggs

In a 2 cup glass measuring cup, combine lime peel and juice with rum; add water to bring liquid up to 1 1/4 cups. Beat cake mix, lime/rum/water mixture, apple sauce and eggs in large bowl on low speed for 30 seconds, then on medium speed for 2 minutes. Line 24 muffin cups with paper baking cups. Spoon batter into muffin cups, filling about 2/3 full. Bake in 350 degree oven 15-17 minutes (until a wooden toothpick inserted in center comes out clean). Remove cupcakes from pans immediately, place on wire racks and cool completely.

Rum Buttercream Frosting

1/2 cup butter, softened
3 1/2 cups powdered sugar
1/4 teaspoon rum flavoring
1 tablespoon milk

Cream butter until smooth and creamy, about 2 minutes. Add powdered sugar one cup at a time mixing until butter and sugar mixture is smooth between additions. Frosting should be mixed but firm. Add rum and milk and mix until creamy, but not runny.

Now, go get your “Baking” on………

Happy Friday!


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  1. My mouth is watering with all these lovely cupcake recipes! Gimme, gimme! Would love for you to share at Fridays Unfolded!


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