"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Chocolate Beer Cupcakes with Whiskey Filling and Irish Cream Icing Recipe

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This recipe for Chocolate Beer Cupcakes with Whiskey Filling and Irish Cream Icing, by , is from The Knueppel Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Chris Knueppel

Category:
Category:

Ingredients:  
Ingredients:  
1 cup Irish stout beer (such as GuinnessŪ)
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 BaileysŪ), or more to taste

Directions:
Directions:
Prep: 30 m

Cook: 20 m

Ready In: 1 h 35 m
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.


Cook's Note: Types of alcohol I used are: Red Stripe Beer instead of stout, Jameson Whiskey, and Baileys Original; my filling isn't really that thick when I cooked mine so if it's kind of thin it's okay. I actually added a lot of Baileys to my frosting because the butter would never get fluffy enough but it turned out fine.

Tip: Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.


Number Of Servings:
Number Of Servings:
24
Preparation Time:
Preparation Time:
1 hour 35 minutes

 

 

 

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