Chocolate Beer Cupcakes With Whiskey Filling And Irish Cream Icing

Recipe View 5 mins Preheat the oven to 350°F (175°C). Line 24 muffin cups with paper liners. (5 minutes)

Recipe View 10 mins In a medium saucepan, bring the Irish stout beer and 1 cup of butter to a boil over medium heat. Remove from heat and stir until the butter is completely melted. Whisk in the cocoa powder until smooth and set aside to cool slightly. (10 minutes)

Recipe View 5 mins In a large bowl, whisk together the flour, sugar, baking soda, and salt until well combined. (5 minutes)

Recipe View 5 mins In a separate large bowl, beat the eggs with the sour cream using an electric mixer on low speed until well combined. Gradually beat in the beer mixture, then slowly add the flour mixture, mixing until the batter is smooth. (5 minutes)

Recipe View 5 mins Divide the batter evenly among the prepared cupcake liners, filling each about ⅔ full. (5 minutes)

Recipe View 20 mins Bake in the preheated oven for 17-20 minutes, or until a toothpick inserted into the center comes out clean. (20 minutes)

Recipe View 15 mins Transfer the cupcakes to a wire rack to cool completely. Once cooled, use a sharp paring knife or a cupcake corer to carefully remove a small core from the center of each cupcake. Discard or save the cores for another use. (15 minutes)

Recipe View 10 mins For the whiskey filling: In a small saucepan, bring the heavy cream to a simmer over low heat. Remove from heat and add the chopped bittersweet chocolate. Stir until the chocolate is completely melted and smooth. (10 minutes)

Recipe View 30 mins Stir in 2 tablespoons of butter and the Irish whiskey until the butter is melted and the mixture is well combined. Allow the filling to cool to room temperature; it will thicken as it cools. (30 minutes)

Recipe View 10 mins Spoon or pipe the whiskey-chocolate filling into the cored centers of the cupcakes. (10 minutes)

Recipe View 3 mins For the Irish cream frosting: In a large bowl, whip the softened ½ cup of butter with an electric mixer until light and fluffy, about 2-3 minutes. (3 minutes)

Recipe View 5 mins Gradually beat in the confectioners' sugar, one cup at a time, until the frosting is smooth and creamy. Beat in the Irish cream liqueur. If the frosting is too thin, add more confectioners' sugar, a tablespoon at a time, until you reach your desired consistency. (5 minutes)

Recipe View 10 mins Spread or pipe the Irish cream frosting onto the filled cupcakes. Garnish as desired. (10 minutes)