Chocolate Beer Cupcakes With Whiskey Filling And Irish Cream Icing
Description
Chocolate beer cupcakes with Irish whiskey-flavored chocolate cream filling and a delectable Irish cream frosting — perfect for a St. Patrick's Day party!
Ingredients
•
1 cup Irish stout beer (such as Guinness®)
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1 cup butter
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3/4 cup unsweetened cocoa powder
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2 cups all-purpose flour
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2 cups white sugar
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1 1/2 teaspoons baking soda
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3/4 teaspoon salt
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2 large eggs
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2/3 cup sour cream
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2/3 cup heavy whipping cream
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8 ounces bittersweet chocolate, chopped
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2 tablespoons butter
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1 teaspoon Irish whiskey, or more to taste
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1/2 cup butter, softened
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3 cups confectioners' sugar, or more as needed
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3 tablespoons Irish cream liqueur (such as Baileys®), or more to taste
Directions
1
Preheat the oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners.
2
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.
3
Whisk together flour, sugar, baking soda, and salt in a bowl until thoroughly combined.
4
Beat eggs with sour cream in a large bowl with an electric mixer on low until well combined. Slowly beat in beer mixture, then flour mixture; beat until batter is smooth.
5
Divide batter between the prepared cupcake cups, filling each cup about 2/3 full.
6
Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, about 17 minutes.
7
Cool the cupcakes completely. Cut cores out of the center of each cupcake with a sharp paring knife. Discard cores.
8
Bring cream to a simmer in a saucepan over low heat; stir in bittersweet chocolate until melted.
9
Mix in 2 tablespoons butter and Irish whiskey until butter is melted; let mixture cool to room temperature. Filling will thicken as it cools.
10
Spoon the filling into the cored cupcakes.
11
For frosting: Whip 1/2 cup butter in a bowl with an electric mixer until fluffy, 2 to 3 minutes.
12
Set mixer to low speed and slowly beat in confectioners' sugar, one cup at a time, until frosting is smooth and spreadable. Beat in Irish cream liqueur; adjust the thickness of frosting with more confectioners' sugar if needed.
13
Spread frosting on filled cupcakes.