Boozy Irish Bomb Cupcakes
A recipe for chocolate cupcakes that have an Irish Bomb cocktail infused into it with Wilton Shot Tops.
Here in the Houston blogging community, I think it's safe to say I've become known as "The Boozy Blogger". Maybe I should rebrand...again. So much so, I get these amazing text from my blog friends that say, "I saw this __insert booze related item__ and I thought, YOU NEED IT!" That's exactly what happened when Lindsey from Our Messy Table came across these Wilton Skull Shot Tops Flavor Infusers.
She was right, I did need them.
These Shot Tops are little eye droppers that hold infusions until you are ready to dispense them into the middle of your treat. It makes for fun BOO-zy cupcakes for Halloween or any party. You don't even have to use booze, you can use syrups to add in a bonus flavor to your desserts. What I love most about these, is that if you're like me and your cake making skills are not up to par. Then you can create cupcake magic with plain store bought ones. For this post, I used boxed cake mix and with the added infusion, you would have never known these were from a box! So make it easy on yourself because we know you have more than one Halloween DIY to get through.
For this recipe, I'm sharing how I make the Irish Bomb part of this cocktail cupcake. I'm 100% giving you permission to go buy the store bought cupcakes for this recipe. All you need for this recipe is 12 chocolate cupcakes frosted, 24 Wilton Shot Tops, Whiskey, Irish Cream, and Stout Beer.
An Irish Bomb is like any other bomb based shot. It's Irish Cream & Whiskey poured into a shot glass then dropped into a Stout Beer to be chugged.
The Shot Tops hold 1/8 ounce of liquid. Into a small bowl combine 1.5 ounces of Irish Cream (Bailey's is my go to) and 1.5 ounces of Whiskey. Stir until combined. Into another small bowl add 3 ounces of Guinness. This is going to be more liquid than you need, but it's easier to fill the Skull pipettes with more liquid in the bowls. While this is delicious together. There is a reason it is taken as a large shot. Do not try to combine the beer and the Irish Cream together. It will curdle after a minute and look like a whole other horror story. Just don't do it.
After that, you'll snip off the end of your Skull Shot Top pipettes. Then submerge the end into your Irish Cream & Whiskey mixture. Slowly squeeze the top of the pipette until it fills up with liquid. Then without squeezing the top, push your Shot Top into the top of your cupcake, until it reaches the middle of the cupcake. Repeat with the Stout Beer, placing it in the top of the cupcake just until it reaches the middle.
- 12 Chocolate Cupcakes Frosted
- 24 Wilton Shot Tops
- 1.5 oz Irish Cream
- 1.5 oz Whiskey
- 3 oz Stout Beer
Then you're done! When you're ready to eat, squeeze each skull slowly to inject the liquids into the cake. Then eat immeditely!
How fun and different are these cupcakes? I love how the stout beer, Irish cream, and chocolate all come together. It's like they were made for each other. I can't wait to give them out at our Halloween party.
Let me know down below, what is your favorite cupcake combination? I'd love to turn into a boozy infusion!