"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."
- 1Preheat oven to 350 degrees F (175 degrees C).
- 2Line 24 muffin cups with paper liners.
- 3Bring 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.
- 4Whisk together flour, sugar, baking soda, and salt in a bowl until thoroughly combined.
- 5Beat 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.
- 6Divide batter between the prepared cupcake cups, filling each cup about 2/3 full.
- 7Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, about 17 minutes.
- 8Cool the cupcakes completely. Cut cores out of the center of each cupcake with a sharp paring knife. Discard cores.
- 9Bring cream to a simmer in a saucepan over low heat; stir in bittersweet chocolate until melted.
- 10Mix in 2 tablespoons butter and Irish whiskey until butter is melted; let mixture cool to room temperature. Filling will thicken as it cools.
- 11Spoon the filling into the cored cupcakes.
- 12For frosting, whip 1/2 cup butter in a bowl with an electric mixer until fluffy, 2 to 3 minutes.
- 13Set 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.
- 14Spread frosting on filled cupcakes.
- 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
March 22, 2017