Chocolate Beer Cupcakes With Whiskey Filling And Irish Cream Icing

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!

• Preparation Time: 30 mins
• Cooking Time: 20 mins
• Total Time: 50 mins
• Calories: 387 Calories

Ingredients

• ½ cup butter, softened
• 2 cups all-purpose flour
• 2 cups white sugar
• 1 cup butter
• ¾ cup unsweetened cocoa powder
• ¾ teaspoon salt
• 2 tablespoons butter
• 1 ½ teaspoons baking soda
• 2 large eggs
• ⅔ cup sour cream
• ⅔ cup heavy whipping cream
• 1 cup Irish stout beer (such as Guinness®)
• 8 ounces bittersweet chocolate, chopped
• 1 teaspoon Irish whiskey, or more to taste
• 3 cups confectioners' sugar, or more as needed
• 3 tablespoons Irish cream liqueur (such as Baileys®), or more to taste

Recipe Instructions

Step 1

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

Step 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.

Step 3

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

Step 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.

Step 5

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

Step 6

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

Step 7

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

Step 8

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

Step 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.

Step 10

Spoon the filling into the cored cupcakes.

Step 11

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

Step 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.

Step 13

Spread frosting on filled cupcakes.