Chocolate Beer Cupcakes With Whiskey Filling
Batter
1 cup Irish stout beer (such as Guinness)
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
Filling
2/3 cup heavy whipping cream
8 ounces bittersweet chocolate, chopped
2 tablespoons butter
1 teaspoon Irish whiskey, or more to taste
Frosting
1/2 cup butter, softened
3 cups confectioners' sugar, or more as needed
3 tablespoons Irish cream liqueur (such as Baileys), or more to taste
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 on low speed of an electric mixer
until well combined. Slowly beat in the beer mixture, then the flour
mixture; beat until the batter is smooth.
Divide batter among the prepared muffin 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.
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.
Cut tops of the cupcakes off. Spoon the filling into the cupcakes and then
replace the tops.
For frosting, whip 1/2 cup butter in a bowl of 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.
Batter
1 cup Irish stout beer (such as Guinness)
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
Filling
2/3 cup heavy whipping cream
8 ounces bittersweet chocolate, chopped
2 tablespoons butter
1 teaspoon Irish whiskey, or more to taste
Frosting
1/2 cup butter, softened
3 cups confectioners' sugar, or more as needed
3 tablespoons Irish cream liqueur (such as Baileys), or more to taste
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 on low speed of an electric mixer
until well combined. Slowly beat in the beer mixture, then the flour
mixture; beat until the batter is smooth.
Divide batter among the prepared muffin 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.
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.
Cut tops of the cupcakes off. Spoon the filling into the cupcakes and then
replace the tops.
For frosting, whip 1/2 cup butter in a bowl of 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.
