How to Make Chocolate Beer Cupcakes With Whiskey Filling And Irish Cream Icing - A Step-by-Step Guide

When it comes to indulgent and unique desserts, these Chocolate Beer Cupcakes with Whiskey Filling and Irish Cream Icing take the cake. This recipe combines rich and decadent flavors like dark chocolate, stout beer, and Irish whiskey to create a dessert that is sure to impress any crowd. Whether you're looking for a special treat for St. Patrick's Day or just want to indulge in something truly extraordinary, these cupcakes are the perfect choice.

The base of these cupcakes is a moist ...

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Ingredients

  • 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

Information

  • Prep Time: 30 mins
  • Cook Time: 20 mins
  • Additional Time: 45 mins
  • Total Time: 1 hr 35 mins
  • Servings: 24
  • Yield: 2 dozen cupcakes

  • Preheat the 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 beer mixture, then flour mixture; beat until 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, 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.
  • Spread frosting on filled cupcakes.
  • Nutrition

    387 cal.

    • Total Fat: 20g
    • Saturated Fat: 13g
    • Cholesterol: 61mg
    • Sodium: 253mg
    • Total Carbohydrate: 49g
    • Dietary Fiber: 2g
    • Total Sugars: 37g
    • Protein: 3g
    • Vitamin C: 0mg
    • Calcium: 23mg
    • Iron: 1mg
    • Potassium: 112mg