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1
The directions on Smitten Kitchen say to bring the beer and butter to a simmer over medium heat, then whisk in cocoa until smooth and cool. The first time I made this cake, I didn't notice this complicated step and just mixed everything together. When making these cupcakes, I did it correctly. I am not convinced this makes a difference. Proceed according to your own discretion. I probably won't bother to do it again.
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2
Whisk together the dry ingredients. Add eggs, sour cream and butter and beer or chocolate mixture depending on how you did it. Mix just until combined.
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3
Fill muffin tins 3/4 or a little more full. I recommend using papers because this cake is moist and can be hard to work with if it's not wrapped in something.
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4
Bake at 350u00b0 for 15-20 minutes, until a toothpick inserted in the center comes out clean.
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5
Meanwhile, beat together filling ingredients until soft peaks form. Refrigerate until ready to use.
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6
When cupcakes are cool, make a slice in the top with a knife. Fill a pastry bag with flavored whipped cream, using a small tip. Insert the tip in the slot made in the top of the cupcake. Fill slowly, just until cupcake starts to spread open a bit like it might break in half if you keep going.
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7
Simply mix together the ingredients for the whiskey glaze with a spoon until combined (see warning below). Spread or decoratively drizzle over the cake tops.
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8
Warning: this glaze will smell pretty strong. The end product DOES taste like whiskey, but in a good way, so don't be afraid.
