Well have you?
Anything cupcake usually catches my eye, but when I read about a cupcake being offered in one of DC’s “cupcakeries” named the “Irish Car Bomb” I was actually taken aback. Right off of the bat the name offended me. How could anyone name a beautiful cupcake after an Irish Car Bomb?
Of course, reading further I learned that an Irish Car Bomb is the name of a popular drink which includes both Guinness, Bailey’s Irish Cream and Jameson Whiskey. By the way, I wasn’t the only one initially offended. Several posts requested that the name be changed. Maybe it should just be called an Irish Cupcake Bomb!
According to Wiki…
The name refers to the drink’s Irish ingredients – typically Guinness stout, Baileys Irish Cream, and Jameson Irish Whiskey – and the car bombings notoriously used by the Provisional Irish Republican Army (PIRA) during the Troubles. The whiskey is floated on top of the Irish Cream in a shot glass, and the shot glass is then dropped into the stout. Once mixed, the drink must be consumed quickly because it will curdle.
There are numerous recipes for the cupcake version. The following is from the Smitten Kitchen featured on the website of Big City Cooking. I think it sounds better than the drink, check it out!
Source: Smitten Kitchen
1 c. Guinness
1 c. unsalted butter
3/4 c. unsweetened cocoa powder
2 c. all purpose flour
2 c. sugar
1 1/2 tsp baking soda
3/4 tsp salt
2 large eggs
2/3 c. sour cream
8 oz bittersweet chocolate
2/3 c. heavy cream
2 tbsp butter, room temperature
2 tsp Jameson Whiskey
Baileys Frosting (I doubled this recipe)
3 to 4 c. confections sugar
1 stick unsalted butter, at room temperature
3 to 4 tbsp Baileys
Cupcakes: Preheat oven to 350°F. Line 24 cupcake cups with liners. Bring 1 cup stout and 1 cup butter to simmer in heavy large saucepan over medium heat. Add cocoa powder and whisk until mixture is smooth. Cool slightly.
Whisk flour, sugar, baking soda, and 3/4 teaspoon salt in large bowl to blend. Using electric mixer, beat eggs and sour cream in another large bowl to blend. Add stout-chocolate mixture to egg mixture and beat just to combine. Add flour mixture and beat briefly on slow speed. Using rubber spatula, fold batter until completely combined. Divide batter among cupcake liners, filling them 2/3 to 3/4 of the way. Bake cake until tester inserted into center comes out clean, rotating them once, about 17 minutes. Cool cupcakes on a rack completely.
Ganache filling: Chop the chocolate and transfer it to a heatproof bowl. Heat the cream until simmering and pour it over the chocolate. Let it sit for one minute and then stir until smooth. Add the butter and whiskey and stir until combined.
Fill the cupcakes: Let the ganache cool until thick but still soft enough to be piped. Meanwhile, cut the centers out of the cooled cupcakes. You want to go most of the way down the cupcake but not cut through the bottom. Put the ganache into a piping bag with a wide tip and fill the holes in each cupcake to the top.
Make the frosting: Whip the butter in the bowl of an electric mixer, for several minutes. You want to get it very light and fluffy. Slowly add the powdered sugar, a few tablespoons at a time.
When the frosting looks thick enough to spread, drizzle in the Baileys and whip it until combined. If this has made the frosting too thin beat in another spoonful or two of powdered sugar.
Ice and decorate the cupcakes.