Chocolate Beer Cupcakes With Whiskey Filling And Irish Cream Icing

Name: Chocolate Beer Cupcakes With Whiskey Filling And Irish Cream Icing
Total time: 95
Yield: 24
Ingredients: 1 cup Irish stout beer (such as Guinness®); 1 cup butter; 0.75 cup unsweetened cocoa powder; 2 cups all-purpose flour; 2 cups white sugar; 1.5 teaspoons baking soda; 0.75 teaspoon salt; 2 large eggs; 0.66666668653488 cup sour cream; 0.66666668653488 cup heavy whipping cream; 8 ounces bittersweet chocolate, chopped; 2 tablespoons butter; 1 teaspoon Irish whiskey, or more to taste; 0.5 cup butter, softened; 3 cups confectioners' sugar, or more as needed; 3 tablespoons Irish cream liqueur (such as Baileys®), or more to taste

Recipe by MeowTheCow08 from allrecipes.com

Dessert 2 Hr. 35 Mins.

Ingredients

24 servings

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1 cup Irish stout beer (such as Guinness®)
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1 cup butter
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0.75 cup unsweetened cocoa powder
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2 cups all-purpose flour
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2 cups white sugar
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1.5 teaspoons baking soda
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0.75 teaspoon salt
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2 large eggs

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0.66666668653488 cup sour cream
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0.66666668653488 cup heavy whipping cream
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8 ounces bittersweet chocolate, chopped
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2 tablespoons butter
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1 teaspoon Irish whiskey, or more to taste
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0.5 cup butter, softened
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3 cups confectioners' sugar, or more as needed
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3 tablespoons Irish cream liqueur (such as Baileys®), or more to taste

Instructions

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