Chocolate Beer Cupcakes With Whiskey Filling And Irish Cream Icing

Image Credit: All Recipes.com

Ingredients 

Original recipe makes 2 dozen 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 tast

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

Cook's Note:

• Types of alcohol I used are: Red Stripe Beer instead of stout, Jameson Whiskey, and Baileys Original; my filling isn't really that thick when I cooked mine so if it's kind of thin it's okay. I actually added a lot of Baileys to my frosting because the butter would never get fluffy enough but it turned out fine.

Thanks to All Recipes.com for recipe