Description
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
- 1 cup Irish stout beer (such as Guinness®)
- 1 cup butter
- ¾ cup unsweetened cocoa powder
- 2 cups all-purpose flour
- 2 cups white sugar
- 1 ½ teaspoons baking soda
- ¾ teaspoon salt
- 2 large eggs
- ⅔ cup sour cream
- ⅔ cup heavy whipping cream
- 8 ounces bittersweet chocolate, chopped
- 2 tablespoons butter
- 1 teaspoon Irish whiskey, or more to taste
- ½ cup butter, softened
- 3 cups confectioners’ sugar, or more as needed
- 3 tablespoons Irish cream liqueur (such as Baileys®), or more to taste
Instructions
- Preheat the 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 beer mixture
- then flour mixture; beat until 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
- one cup at a time
- until frosting is smooth and spreadable. Beat in Irish cream liqueur; adjust the thickness of frosting with more confectioners’ sugar if needed.
- Spread frosting on filled cupcakes.
Prep Time: 30 mins
Cook Time: 20 mins
Total Time: 1 hr 35 mins
Servings: 24