Chocolate Beer Cupcakes With Whiskey Filling And Irish Cream Icing

Are you Irish and looking for a delicious Irish dessert? Try these. They are sure to be a crown pleaser.

Ingredients

1 cup Irish stout beer (such as Guinness®) 1 cup butter 3/4 cup unsweetened cocoa powder 2 cups all-purpose flour 2 cups white sugar 1 1/2 teaspoons baking soda 3/4 teaspoon salt 2 large eggs 2/3 cup sour cream

2/3 cup heavy whipping cream

8 ounces bittersweet chocolate, chopped 2 tablespoons butter 1 teaspoon Irish whiskey, or more to taste

1/2 cup butter, softened

3 cups confectioners' sugar, or more as needed 3 tablespoons Irish cream liqueur (such as Baileys®), or more to taste

[b:9bc2926dcf] Directions[/b:9bc2926dcf]

1. Preheat oven to 350 degrees F (175 degrees C).

1. 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.

1. Whisk together flour, sugar, baking soda, and salt in a bowl until thoroughly combined.

2. 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.

1. Divide batter between the prepared cupcake cups, filling each cup about 2/3 full.

2. Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, about 17 minutes.

1. Cool the cupcakes completely. Cut cores out of the center of each cupcake with a sharp paring knife. Discard cores.

2. Bring cream to a simmer in a saucepan over low heat; stir in bittersweet chocolate until melted.

1. Mix in 2 tablespoons butter and Irish whiskey until butter is melted; let mixture cool to room temperature. Filling will thicken as it cools.

2. Spoon the filling into the cored cupcakes.

1. For frosting, whip 1/2 cup butter in a bowl with an electric mixer until fluffy, 2 to 3 minutes.

2. 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.

1. Spread frosting on filled cupcakes. View the attachments for this post at:
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