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