Chocolate Beer Cupcakes With Whiskey Filling And Irish Cream Icing

Name: Steps to Prepare Easy Chocolate Dessert Recipes With Few Ingredients
Prep time: 30 min
Cook time: 20 min
Total time: 95 min
Yield: 2 dozen cupcakes

Find delicious chocolate dessert recipes including chocolate mousse, chocolate cakes, chocolate puddings, chocolate trifles, chocolate cheesecakes and much more.

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 | Easy Chocolate Dessert Recipes With Few 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

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 | Easy Chocolate Dessert Recipes With Few Ingredients

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,