Irish Car Bomb Cupcakes

Have you ever had the Car Bomb cupcakes from Robicelli’s? That cupcake makes me miss New York so I made my own version.

For those of you who don’t know what an Irish Car Bomb is, it is essentially a drink that consists of a pint glass of Guinness and a shot of Bailey’s with a tiny bit of whiskey floating on top. Once you drop the shot into the pint, you have to drink the whole thing as quickly as possible because it curdles — ughhhh. Speed matters and drinking this becomes a contest whether you want it to be or not.

Embarrassing fact about me: I’m pretty much the Queen of Car Bombs. Queen as in, I can down that faster than any bro or greasy line cook — it’s a bit stupid that out of all the things I’m very confident about, I’m super confident about THIS.

For a dozen cupcakes:

Cupcakes (inspired by this recipe):

• 3/4 c. butter, room temperature
• 1 c. granulated sugar
• 1/2 c. vanilla-flavored Greek yogurt
• 1 1/4 c. all-purpose flour
• 1 tsp. baking soda
• 1/4 tsp. salt
• 1/2 c. natural cocoa powder
• 2 large eggs
• 3/4 c. Guinness, at room temperature
• 1 tbsp. Irish whiskey
  

Buttercream:

• 1 c. butter, softened
• 3 c. confectioners’ sugar
• 2 tbsp. Bailey’s Irish Cream

Preheat oven to 350F. Line cupcake pan with paper liners. Cream together butter and sugar in a large bowl. Mix in Greek yogurt and eggs; stir until the yogurt is well-incorporated so there are no streaks in the batter. In a separate bowl, combine flour, baking soda, salt, and cocoa powder; fold this dry mixture into the creamy mixture. Divide batter in the paper baking cups. Bake for 22 to 25 minutes. Lightly brush the tops with whiskey. Let it cool completely before frosting/icing.

For the buttercream, cream together butter and sugar in a stand mixer fitted with a paddle attachment in medium speed; continue mixing, increasing the speed to high, until fluffy. Fold in the Irish cream a tablespoon at a time. Frost the cooled cupcakes by using a spatula or a pastry bag.