Chocolate Beer Cupcakes With Whiskey Filling And Irish Cream Icing

Directions

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.

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Reviews (21)

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37

Jacqueline

Mar. 23, 2012

"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 buttercream..." See more that happily balanced out the ganache center. I also went one step farther and mixed up a Bailey's Salted Caramel drizzle for the top and that took them over the top. (For the drizzle, I used 1/2 cup caramel ice cream topping, a Tbsp of Bailey's, and salted it to taste. ) I'd definitely recommend making these!"

24

wired_crow

Jul. 2, 2012

"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...." See more"

18

babysandbagger

Mar. 18, 2012

"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 booze...." See more I found that one recipe of the icing was skimpy, but two was too much. I like decorating though and used a 2D tip to ice it. They were fantastic and I got rave reviews on them.....and I am not a very proficient baker, so that speaks to how easy this recipe comes together. I woke up the next day craving more!"