Chocolate Beer Cupcakes With Whiskey Filling And Irish Cream Icing |
|
 |
Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 2 |
|
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 |
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®), or more to taste |
Directions:
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.
|
|