Indulge in a decadent fusion of flavors with these Chocolate Beer Cupcakes, featuring a rich whiskey-infused filling and a luscious Irish cream icing. Perfect for special occasions or when you’re craving a gourmet treat, these cupcakes offer a delightful twist on traditional desserts.
Ingredients
For the Cupcakes:
- 1 cup stout beer (such as Guinness®)
- 1 cup unsalted butter
- ¾ cup unsweetened cocoa powder
- 2 cups all-purpose flour
- 2 cups white sugar
- 1 ½ teaspoons baking soda
- ¾ teaspoon salt
- 2 large eggs
- ⅔ cup sour cream
For the Whiskey Filling:
- 8 ounces bittersweet chocolate, chopped
- ⅔ cup heavy cream
- 2 tablespoons butter, at room temperature
- 2 teaspoons Irish whiskey
For the Irish Cream Icing:
- ½ cup unsalted butter, at room temperature
- 3 to 4 cups confectioners’ sugar
- 4 to 6 tablespoons Irish cream liqueur (such as Baileys®)
Instructions
- Prepare the Cupcakes:
- Preheat your oven to 350°F (175°C). Line 24 muffin cups with paper liners.
- In a saucepan over medium heat, combine the stout beer and 1 cup of butter. Heat until the butter melts, then remove from heat.
- Whisk in the cocoa powder until the mixture is smooth. Let it cool to room temperature.
- In a large bowl, whisk together the flour, sugar, baking soda, and salt.
- In another bowl, beat the eggs and sour cream until well combined.
- Add the cooled beer mixture to the egg mixture, mixing until just combined.
- Gradually add the flour mixture, mixing until smooth.
- Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
- Bake for approximately 17 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cupcakes to cool completely on a wire rack.
- Prepare the Whiskey Filling:
- Place the chopped chocolate in a heatproof bowl.
- In a saucepan, bring the heavy cream to a simmer over low heat.
- Pour the hot cream over the chocolate and let it sit for a minute to soften.
- Stir until the mixture is smooth.
- Add the butter and Irish whiskey, stirring until the butter melts and the mixture is well combined.
- Let the filling cool until it thickens to a pipeable consistency.
- Fill the Cupcakes:
- Using a small paring knife, cut out the centers of the cooled cupcakes, creating a small cavity in each.
- Fill each cavity with the whiskey-chocolate filling.
- Prepare the Irish Cream Icing:
- In a large bowl, beat ½ cup of butter until light and fluffy.
- Gradually add the confectioners’ sugar, one cup at a time, beating well after each addition.
- Add the Irish cream liqueur, one tablespoon at a time, until the icing reaches your desired consistency and flavor.
- Frost the Cupcakes:
- Using a piping bag or a spatula, frost each filled cupcake with the Irish cream icing.
- For an extra touch, drizzle with chocolate sauce or sprinkle with cocoa powder.
Serving Suggestions
These indulgent cupcakes are perfect for celebrations or as a special treat. Pair them with a glass of milk or a cup of coffee to balance the rich flavors.
Tips
- Ensure all ingredients are at room temperature for best results.
- For a non-alcoholic version, substitute the stout beer with a rich coffee and omit the whiskey in the filling.
Enjoy these gourmet cupcakes that beautifully blend the flavors of chocolate, stout beer, whiskey, and Irish cream.
