Easy Irish Car Bomb Cupcakes

Forget the Shamrock Shakes, the treat to have for St. Patrick’s Day is an Irish Car Bomb Cupcake (okay, a few cupcakes). They are easy to make because I use my go-to cupcake flavoring strategy: cake mix plus. I pick the appropriate cake mix flavor (in this case chocolate) and instead of adding water I add the desired flavor (in this case Guinness). This strategy works best with booze.
In the past, I have not had great luck with frosting – in fact, I’ve had no luck with frosting. I stopped trying a long time ago and used Betty Crocker when necessary. The problem is I can’t stand canned frosting, it tastes too sugary and artificial for my liking. Consequently, I decided to try frosting again and discovered the secret ingredient – shortening. I don’t know why but the flavor and texture of this frosting is perfect and I will never use canned frosting again.
My final tip is that these cupcakes taste more flavorful the days after you bake them; therefore, I would caution against eating them all on the same day.
Easy Irish Car Bomb Cupcakes
2 dozen
    • 1 box chocolate cake (and required ingredients – eggs and oil)
    • 1 cup Guinness (or amount of water required by cake mix)
    • 1lb powdered sugar
    • 1/2 cup butter (softened)
    • 1/2 cup shortening
    • 1/3 cup Baileys
    • 1 teaspoon vanilla extract
    • Green food dye
  1. Combine cake mix, eggs, oil, and – in place of water – Guinness. Scoop batter into cupcake holder and bake as instructed (generally 18 minutes)
  2. Mix butter and shortening until well blended. Slowly add powdered sugar and thoroughly combine. Once desired texture is achieved, add vanilla, Bailey’s and a few drops of food coloring and blend
  3. After cupcakes are cooled, frost and enjoy!

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