Chocolate Beer Cupcakes With Whiskey Filling And Irish Cream Icing
The cake is delicious. I didn't have sour cream, so I used a toasted vanilla coconut full fat Greek yogurt. That was my only modification to the cake.
I did not make the center this time around - didn't have any whiskey (blasphemy, I know!). Next time I will try to get my hands on some.
The frosting recipe made enough for all of my cupcakes and then some. It was very sweet so I only put a thin layer on the tops, but it was thick enough that you couldn't see cupcake underneath. I was a little disappointed because I read the reviews saying there wasn't enough for all the cakes, and was looking forward to some unfrosted cakes. The only change I made was to add enough Irish cream to make it smooth, maybe a splash or two more.
FYI, these cakes expanded a lot in the oven. If you are using cupcake liners on a regular baking sheet, err on the side of caution and leave a good amount of room between the cakes.
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Mar. 16, 2014