Chocolate beer 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
- Irish stout beer (such as Guinness®): 1 cup
- butter: 1 cup
- unsweetened cocoa powder: 0.75 cup
- all-purpose flour: 2 cups
- white sugar: 2 cups
- ½ teaspoons baking soda: 1 piece
- salt: 0.75 tsp
- eggs: 2 piece
- sour cream: 0.66667 cup
- heavy whipping cream: 0.66667 cup
- ounces bittersweet chocolate: 8 piece (chopped)
- butter: 2 Tbsp
- Irish whiskey: 1 tsp (to taste)
- butter: 0.5 cup (softened)
- confectioners' sugar: 3 cups (or more if needed)
- Irish cream liqueur (such as Baileys®): 3 Tbsp (to taste)
Metric Conversion
Stages of cooking
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Preheat the oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners.
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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.
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Whisk together flour, sugar, baking soda, and salt in a bowl until thoroughly combined.
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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.
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Divide batter between the prepared cupcake cups, filling each cup about 2/3 full.
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Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, about 17 minutes.
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Cool the cupcakes completely. Cut cores out of the center of each cupcake with a sharp paring knife. Discard cores.
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Bring cream to a simmer in a saucepan over low heat; stir in bittersweet chocolate until melted.
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Mix in 2 tablespoons butter and Irish whiskey until butter is melted; let mixture cool to room temperature. Filling will thicken as it cools.
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Spoon the filling into the cored cupcakes.
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For frosting: Whip 1/2 cup butter in a bowl with an electric mixer until fluffy, 2 to 3 minutes.
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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.
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Spread frosting on filled cupcakes. Curen9
