Chocolate Beer Cupcakes With Whiskey Filling And Irish Cream Icing

Name: How to Make Cookie Recipe With Fractions
Prep time: 30 min
Cook time: 20 min
Total time: 95 min
Yield: 2 dozen cupcakes

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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 Recipe With Fractions

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 Recipe With Fractions

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

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