Chocolate Beer Cupcakes With Whiskey Filling And Irish Cream Icing
The middle fudge and crunchy layer is pure perfection.
Recipe Summary Chocolate Beer Cupcakes With Whiskey Filling And Irish Cream Icing
These cupcakes are made from scratch with a stout beer, then filled with an Irish whiskey-chocolate filling and topped off with some Irish cream icing. These are perfect for St. Patrick's Day.
Ingredients | Cookie Dough Cake Dairy Queen1 cup Irish stout beer (such as Guinness®)1 cup butter¾ cup unsweetened cocoa powder2 cups all-purpose flour2 cups white sugar1 ½ teaspoons baking soda¾ teaspoon salt2 large eggs⅔ cup sour cream⅔ cup heavy whipping cream8 ounces bittersweet chocolate, chopped2 tablespoons butter1 teaspoon Irish whiskey, or more to taste½ cup butter, softened3 cups confectioners' sugar, or more as needed3 tablespoons Irish cream liqueur (such as Baileys®), or more to tasteDirectionsPreheat 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.Types of alcohol I used are: Red Stripe Beer instead of stout, Jameson Whiskey, and Baileys Original; my filling isn't really that thick when I cooked mine so if it's kind of thin it's okay. I actually added a lot of Baileys to my frosting because the butter would never get fluffy enough but it turned out fine.Info | Cookie Dough Cake Dairy Queenprep:
30 mins
cook:
20 mins
additional:
45 mins
total:
1 hr 35 mins
Servings:
24
Yield:
2 dozen cupcakes
TAG : Chocolate Beer Cupcakes With Whiskey Filling And Irish Cream IcingWorld Cuisine Recipes, European, UK and Ireland, Irish,
