Chocolate Beer Cupcakes With Whiskey Filling And Irish Cream Icing

Ingredients

• 1 cup Irish stout beer , such as Guinness®
• 1 cup butter
• 0.75 cups unsweetened cocoa powder
• 2 cups all-purpose flour
• 2 cups white sugar
• 1.5 teaspoons baking soda
• 0.75 teaspoons salt
• 2 large eggs
• 0.67 cups sour cream
• 0.67 cups heavy whipping cream
• 8 ounces bittersweet chocolate , chopped
• 2 tablespoons butter
• 1 teaspoon Irish whiskey , or more to taste
• 0.5 cups butter , softened
• 3 cups confectioners' sugar , or more as needed
• 3 tablespoons Irish cream liqueur , such as Baileys®

Instructions

1. 1

   Preheat the oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners.

2. 2

   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.

3. 3

   Whisk together flour, sugar, baking soda, and salt in a bowl until thoroughly combined.

4. 4

   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.

5. 5

   Divide batter between the prepared cupcake cups, filling each cup about 2/3 full.

6. 6

   Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, about 17 minutes.

7. 7

   Cool the cupcakes completely. Cut cores out of the center of each cupcake with a sharp paring knife. Discard cores.

8. 8

   Bring cream to a simmer in a saucepan over low heat; stir in bittersweet chocolate until melted.

9. 9

   Mix in 2 tablespoons butter and Irish whiskey until butter is melted; let mixture cool to room temperature. Filling will thicken as it cools.

10. 10

    Spoon the filling into the cored cupcakes.

11. 11

    For frosting: Whip 1/2 cup butter in a bowl with an electric mixer until fluffy, 2 to 3 minutes.

12. 12

    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.

13. 13

    Spread frosting on filled cupcakes.