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).
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.

View the attachments for this post at:
formatting link

Reply to
MummyChunk

Site Timeline Threads

  • I made these kouign-amann based off of allrecipes recipe at This might just be...
  • last updated in

    Baking Crafts

  • I made these kouign-amann based off of allrecipes recipe at This might just be...
  • last posted in

    Baking Crafts

InspirePoint website is not affiliated with any of the manufacturers or service providers discussed here. All logos and trade names are the property of their respective owners.