Tipsy Leprechaun Cupcakes

If I were ever crazy enough to open a bakery, I’d want to specialize in boozy cupcakes. Margarita cupcakes filled with lime and tequila and sprinkled with salt, sweet treats of vanilla and bourbon, or almond and amaretto, and pina colada cupcakes soaked in rum and topped with a paper umbrella. And these – Tipsy Leprechaun cupcakes – dangerously delicious chocolatey bites with 3 kinds of alcohol!

The cupcakes are based off of a popular cocktail that consists of a shot of Baileys and Irish whiskey dropped into a pint of Guinness. It was originally called an Irish Car Bomb, which is incredibly offensive, so it is now most often called an Irish Slammer, probably because you have to drink it VERY quickly, before the cream curdles. I love a good dark beer, but I don’t usually chug one in less than a minute, so these cupcakes are the way to go for me! They start with a Guinness chocolate cake, are filled with whiskey ganache, and topped with Baileys buttercream. Make them for St. Patrick’s Day, or anytime you are craving a boozy sweet treat!

Cupcakes

Ingredients

• 1 cup Guinness
• 1 cup butter, room temperature
• 3/4 cup Dutch-processed cocoa powder
• 2 cups all-purpose flour
• 2 cups sugar
• 1 1/2 tsp baking soda
• 3/4 tsp salt
• 2 eggs
• 2/3 cup sour cream, room temperature

Directions

1. Preheat oven to 350 degrees. Line 2 muffin pans with cupcake papers
2. Bring Guinness and butter to a simmer over medium heat. Add cocoa powder and whisk until smooth. Remove from heat.
3. In a medium bowl, combine flour, sugar, baking soda and salt. Set aside.
4. In mixer beat eggs and sour cream until just combined. Add Guinness-chocolate mixture and mix until smooth. Scrape bowl as needed but do not overmix.
5. Add flour mixture and beat on low for 30 seconds. Use a rubber spatula to fold batter until completely combined.
6. Spoon into cupcake pans and bake about 17-20 minutes. Cool completely.
7. Using a paring knife, cut the centers out of each cupcake. Fill with Whiskey Ganache.
8. Frost cupcakes with Baileys Buttercream

Whiskey Ganache Filling

• 10 oz dark chocolate chips
• 3/4 cup heavy cream
• 1/4 cup Irish whiskey
• 1 tbsp butter, room temperature
• Place cream in a small saucepan and bring to a simmer. Pour over chocolate chips and let sit 2 minutes. Stir until smooth. Add whiskey and butter and combine completely. Let sit 30 minutes.

Bailey’s Buttercream

• 1 lb unsalted butter, room temperature
• 2 lbs powsered sugar
• pinch salt
• Baileys Irish Cream
• Using the whisk attachment on the mixer, beat the butter on high speed for 3-5 minutes. Add salt, and gradually add powdered sugar, a few cups at a time, mixing on med-low and scraping the bowl as needed. Add the Baileys, a few tablespoons at a time, until the frosting reaches your desired consistency. Beat on high 1-2 minutes more, until light and fluffy.

Happy St. Patrick’s Day my friends! 🥰🧁☘️
Til next time, shine bright!
-Dawn 🌻