Chocolate Beer Cupcakes With Whiskey Filling And Irish Cream Icing
They were a hit with my husband and son.
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 Fractions1 cup Irish stout beer (such as Guinness®)1 cup butter¾ cup unsweetened cocoa powder2 cups all-purpose flour2 cups white sugar1 ½ teaspoons baking soda¾ teaspoon salt2 large eggs⅔ cup sour cream⅔ cup heavy whipping cream8 ounces bittersweet chocolate, chopped2 tablespoons butter1 teaspoon Irish whiskey, or more to taste½ cup butter, softened3 cups confectioners' sugar, or more as needed3 tablespoons Irish cream liqueur (such as Baileys®), or more to tasteDirectionsPreheat 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 Fractionsprep:
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 IcingWorld Cuisine Recipes, European, UK and Ireland, Irish,
