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Chocolate Beer Cupcakes With Whiskey Filling And Irish Cream Icing

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Recipe Summary Chocolate Beer Cupcakes With Whiskey Filling And Irish Cream Icing

These cupcakes are made from scratch with a stout beer, then filled with an Irish whiskey-chocolate filling and topped off with some Irish cream icing. These are perfect for St. Patrick's Day.

Ingredients | Cookie Dough Cake Ideas

  • 1 cup Irish stout beer (such as Guinness®)
  • 1 cup butter
  • ¾ cup unsweetened cocoa powder
  • 2 cups all-purpose flour
  • 2 cups white sugar
  • 1 ½ teaspoons baking soda
  • ¾ teaspoon salt
  • 2 large eggs
  • ⅔ cup sour cream
  • ⅔ cup heavy whipping cream
  • 8 ounces bittersweet chocolate, chopped
  • 2 tablespoons butter
  • 1 teaspoon Irish whiskey, or more to taste
  • ½ cup butter, softened
  • 3 cups confectioners' sugar, or more as needed
  • 3 tablespoons Irish cream liqueur (such as Baileys®), or more to taste
  • Directions

  • Preheat oven to 350 degrees F (175 degrees C).
  • Line 24 muffin cups with paper liners.
  • Bring Irish stout beer and 1 cup butter to a boil in a saucepan and set aside until butter has melted, stirring occasionally. Mix in cocoa powder until smooth.
  • Whisk together flour, sugar, baking soda, and salt in a bowl until thoroughly combined.
  • Beat eggs with sour cream in a large bowl with an electric mixer on low until well combined. Slowly beat in the beer mixture, then the flour mixture; beat until the batter is smooth.
  • Divide batter between the prepared cupcake cups, filling each cup about 2/3 full.
  • Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, about 17 minutes.
  • Cool the cupcakes completely. Cut cores out of the center of each cupcake with a sharp paring knife. Discard cores.
  • Bring cream to a simmer in a saucepan over low heat; stir in bittersweet chocolate until melted.
  • Mix in 2 tablespoons butter and Irish whiskey until butter is melted; let mixture cool to room temperature. Filling will thicken as it cools.
  • Spoon the filling into the cored cupcakes.
  • For frosting, whip 1/2 cup butter in a bowl with an electric mixer until fluffy, 2 to 3 minutes.
  • Set mixer to low speed and slowly beat in confectioners' sugar, 1 cup at a time, until frosting is smooth and spreadable. Beat in the Irish cream liqueur; adjust thickness of frosting with more confectioners' sugar if needed.
  • Spread frosting on filled cupcakes.
  • Types of alcohol I used are: Red Stripe Beer instead of stout, Jameson Whiskey, and Baileys Original; my filling isn't really that thick when I cooked mine so if it's kind of thin it's okay. I actually added a lot of Baileys to my frosting because the butter would never get fluffy enough but it turned out fine.
  • Info | Cookie Dough Cake Ideas

    prep: 30 mins cook: 20 mins additional: 45 mins total: 1 hr 35 mins Servings: 24 Yield: 2 dozen cupcakes

    TAG : Chocolate Beer Cupcakes With Whiskey Filling And Irish Cream Icing

    World Cuisine Recipes, European, UK and Ireland, Irish,


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