Chocolate Beer Cupcakes With Whiskey Filling And Irish Cream Icing

Name: Chocolate Beer Cupcakes With Whiskey Filling And Irish Cream Icing
Prep time: 1 h 35 min
Cook time: 1 h 35 min
Total time: 1 h 35 min
Yield: 24
Cuisine: American
Ingredients: 2 teaspoons baking soda; 227 grams bittersweet chocolate, chopped; 118 milliliters butter, softened; 710 milliliters confectioners sugar, or more as needed; 2 larges eggs; 473 milliliters all-purpose flour; 158 milliliters heavy whipping cream; 3 Tbsps Irish cream liqueur (such as Baileys®), or more to taste; 1 teaspoons salt; 158 milliliters sour cream; 237 milliliters Irish stout beer (such as Guinness®); 177 milliliters unsweetened cocoa powder; 1 teaspoon Irish whiskey, or more to taste; 473 milliliters white sugar

Chocolate Beer Cupcakes With Whiskey Filling And Irish Cream Icing

Chocolate Beer Cupcakes With Whiskey Filling And Irish Cream Icing requires around 1 hour and 35 minutes from start to finish. One portion of this dish contains about 3g of protein, 12g of fat, and a total of 306 calories. For 59 cents per serving, you get a dessert that serves 24. Several people really liked this American dish. This recipe from Allrecipes requires baking soda, irish whiskey, cocoa powder, and eggs. st. patrick day will be even more special with this recipe.

Instructions

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

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Oven

Line 24 muffin cups with paper liners.

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Muffin Liners

Bring Irish stout beer and 1 cup butter to a boil in a saucepan and set aside until butter has melted, stirring occasionally.

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Stout

Butter

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Sauce Pan

Mix in cocoa powder until smooth.

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Cocoa Powder

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

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Baking Soda

All Purpose Flour

Sugar

Salt

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Whisk

Bowl

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.

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Sour Cream

All Purpose Flour

Beer

Egg

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Hand Mixer

Bowl

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

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Cupcakes

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Muffin Liners

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

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Cupcakes

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Toothpicks

Oven

Cool the cupcakes completely.

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Cupcakes

Cut cores out of the center of each cupcake with a sharp paring knife. Discard cores.

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Cupcakes

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Knife

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

Ingredients you will need

Bittersweet Chocolate

Cream

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Sauce Pan

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

Ingredients you will need

Irish Whiskey

Butter

Spoon the filling into the cored cupcakes.

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Cupcakes

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

Ingredients you will need

Frosting

Butter

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Hand Mixer

Bowl

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.

Ingredients you will need

Powdered Sugar