Chocolate Beer Cupcakes With Whiskey Filling And Ir

Name: Chocolate Beer Cupcakes With Whiskey Filling And Irish Cream Icing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup Irish stout beer (such as Guinness(R)); 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(R)), or more to taste

Servings: persons

1 cup Irish stout beer (such as Guinness(R))
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(R)), or more to taste

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.

2517

kcal

Calories

126

Fat

344

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 cup Irish stout beer (such as Guinness(R)), 1 cup butter, 3/4 cup unsweetened cocoa powder, 2 cups all-purpose flour, and more.

Yes, Chocolate Beer Cupcakes With Whiskey Filling And Irish Cream Icing falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Chocolate Beer Cupcakes With Whiskey Filling And Irish Cream Icing

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions