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Easy Irresistible College Budget Irish Car Bomb Cupcakes

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These cupcakes combine rich chocolate cake infused with stout and topped with creamy Irish cream frosting, offering a quick, budget-friendly, and festive treat perfect for any occasion.

Ingredients

Scale
  • 15.25 oz (432 g) chocolate cake mix (recommend Duncan Hines)
  • 12 fl oz (355 ml) Guinness stout or any Irish stout
  • 1/3 cup (80 ml) vegetable oil
  • 3 large eggs (room temperature)
  • 1/3 cup (80 ml) water
  • 1 cup (227 g) unsalted butter, softened
  • 4 cups (480 g) powdered sugar, sifted
  • 3 tbsp (45 ml) Irish cream liqueur
  • 2 tbsp (30 ml) heavy cream
  • 1 tsp (5 ml) vanilla extract
  • Optional garnishes: chocolate shavings or curls, green sprinkles or edible gold dust

Instructions

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
  2. In a large bowl, combine chocolate cake mix, vegetable oil, eggs, and water. Slowly stir in Guinness stout until just combined (about 2-3 minutes).
  3. Spoon batter evenly into cupcake liners, filling each about two-thirds full.
  4. Bake for 18-22 minutes. Check doneness with a toothpick; it should come out mostly clean with a few moist crumbs.
  5. Let cupcakes cool in the pan for 5 minutes, then transfer to a cooling rack to cool completely.
  6. In a medium bowl, beat softened butter until creamy (about 2 minutes). Gradually add powdered sugar, beating on low speed until combined.
  7. Add Irish cream liqueur and vanilla extract. Beat on medium until smooth. If frosting is too thick, add heavy cream one teaspoon at a time until desired consistency is reached.
  8. Frost cooled cupcakes generously using a piping bag or knife. Optionally, sprinkle with chocolate shavings or green sprinkles.
  9. Optional: Refrigerate cupcakes for 15-20 minutes for firmer frosting before serving.

Notes

If batter is too runny, chill for 10 minutes before filling liners. Avoid overmixing batter to prevent toughness. Use room temperature butter for smooth frosting. Sift powdered sugar for silky texture. Frost cupcakes only when completely cooled. For dairy-free or vegan versions, substitute butter with coconut oil and use dairy-free Irish cream or vanilla extract. Stout can be replaced with non-alcoholic dark beer or brewed coffee for non-alcoholic version.

Nutrition

Keywords: Irish Car Bomb Cupcakes, Irish cream frosting, Guinness cupcakes, St. Patrick's Day dessert, boozy cupcakes, chocolate stout cupcakes, easy cupcakes, college budget dessert

Find it online: https://lucydishes.com/easy-irresistible-college-budget-irish-car-bomb-cupcakes-recipe/