I’m not sure what inspired me to make car bomb cupcakes in the first place, but I’ve been making them for years now. They are named after the drink thought to have been invented in 1979 at Wilson’s Saloon in Norwich, Connecticut and feature Irish stout, Irish cream and Irish whiskey. How could you go wrong with that?
My one reservation the first time I made car bomb cupcakes was the chocolate and stout cupcake batter. I’m not a huge fan of Irish stout so I wasn’t sure it was going to be a good mix but, let me tell you, I was wrong. So wrong. I could eat these cupcakes (without ganache or frosting) all day long – and have.
The original recipe I used was from Smitten Kitchen, but I’ve changed it up a tiny bit over time – mostly because I hate filling the cupcakes so I ended up piping the ganache out on a cookie sheet, cooling it, and dropping it into the un-baked cupcakes like lava cakes. It’s even better that way, in my opinion. And there’s no wasting that chunk out of each precious chocolate stout cupcake.
Want to try them? Here’s my version of the original recipe.
This car bomb cupcakes recipe, by the way, is a lot less scary than it looks so definitely don’t be afraid to try it. I promise they’re worth it!!
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