Chocolate Beer Cupcakes With Whiskey Filling And Irish Cream Icing

Chocolate Beer Cupcakes With Whiskey Filling And Irish Cream Icing

59
MeowTheCow08 3

"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

1 h 35 m {{adjustedServings}} servings 387 cals
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Original recipe yields 24 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 387 kcal
  • 19%
  • Fat:
  • 20.3 g
  • 31%
  • Carbs:
  • 48.8g
  • 16%
  • Protein:
  • 3.3 g
  • 7%
  • Cholesterol:
  • 61 mg
  • 20%
  • Sodium:
  • 253 mg
  • 10%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Line 24 muffin cups with paper liners.
  3. 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.
  4. Whisk together flour, sugar, baking soda, and salt in a bowl until thoroughly combined.
  5. 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.
  6. Divide batter between the prepared cupcake cups, filling each cup about 2/3 full.
  7. Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, about 17 minutes.
  8. Cool the cupcakes completely. Cut cores out of the center of each cupcake with a sharp paring knife. Discard cores.
  9. Bring cream to a simmer in a saucepan over low heat; stir in bittersweet chocolate until melted.
  10. Mix in 2 tablespoons butter and Irish whiskey until butter is melted; let mixture cool to room temperature. Filling will thicken as it cools.
  11. Spoon the filling into the cored cupcakes.
  12. For frosting, whip 1/2 cup butter in a bowl with an electric mixer until fluffy, 2 to 3 minutes.
  13. 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.
  14. Spread frosting on filled cupcakes.

Footnotes

  • Cook's Note:
  • 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.
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Reviews

59
  1. 78 Ratings

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I made this recipe from Brown Eyed Baker's blog. It is fantastic. I followed the recipe just as written on her blog and came out with a moist cupcake, slightly bitter filling, and a sweet butte...

Made them for my bf's birthday party and they were absolutely a hit. I had enough for 24 + one larger cupcakes, but had to make another half batch of the icing for as many.

These cupcakes were great!!!! I was skeptical about the syrup part, but it worked out great! It didn't harden crunchy, it was smooth. These are definately sweet and I upped the anti with the ...