Chocolate Beer Cupcakes With Whiskey Filling And Irish Cream Icing Recipe - Allrecipes.com
Chocolate Beer Cupcakes With Whiskey Filling And Irish Cream Icing Recipe
  • READY IN ABOUT 1¾ hrs

Chocolate Beer Cupcakes With Whiskey Filling And Irish Cream Icing

Read Reviews (21)

"These cupcakes are made from scratch with a stout beer, then filled with an Irish whiskey-chocolate filling and topped off with some Irish cream icing. These are perfect for St. Patrick's Day." —  

Back
Next
+ Recipe Box + Shopping List + Menu Print

Ingredients Edit and Save

Watch video tips and tricks

Original recipe makes 2 dozen cupcakes Change Servings
Check All Add to Shopping List

Directions

  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.
Kitchen-Friendly View
  • PREP 30 mins
  • COOK 20 mins
  • READY IN 1 hr 35 mins

Footnotes

  • 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.
ADVERTISEMENT

Reviews More Reviews

Mar 23, 2012

I made this recipe from Brown Eyed Baker's blog. It is fantastic. I followed the recipe just as written on her blog and came out with a moist cupcake, slightly bitter filling, and a sweet buttercream that happily balanced out the ganache center. I also went one step farther and mixed up a Bailey's Salted Caramel drizzle for the top and that took them over the top. (For the drizzle, I used 1/2 cup caramel ice cream topping, a Tbsp of Bailey's, and salted it to taste. ) I'd definitely recommend making these!

— 
Jul 02, 2012

Made them for my bf's birthday party and they were absolutely a hit. I had enough for 24 + one larger cupcakes, but had to make another half batch of the icing for as many.

— 
Mar 18, 2012

These cupcakes were great!!!! I was skeptical about the syrup part, but it worked out great! It didn't harden crunchy, it was smooth. These are definately sweet and I upped the anti with the booze. I found that one recipe of the icing was skimpy, but two was too much. I like decorating though and used a 2D tip to ice it. They were fantastic and I got rave reviews on them.....and I am not a very proficient baker, so that speaks to how easy this recipe comes together. I woke up the next day craving more!

— 
Mar 13, 2013

So far, folks love these...a perfect Patty's Day treat. A few notes on prep: FILLING: Melting chocolate is tricky business. Heat the cream slowly on low heat but make sure it is really simmering before adding the chocolate. If you end up with a chunky, greasy mixture it means the chocolate didn't temper and you'll need to start over. FROSTING: I agree that the frosting as written isn't quite right and adding more Bailey's is not the best solution for making it fluffier. While it may seem like adding more confectioners sugar would stiffen it (like adding flour), it actually makes the frosting runnier. I increased the butter to 3/4 cup and it was perfect: both in quantity and in consistency.

— 
Feb 15, 2013

I made these cupcakes a couple days ago. I followed the recipe completely. These (hands down) are the best cupcakes I've ever had. I tinted the frosting pink and took them to work for a Valentine treat. I got so many compliments. This weekend I have to make another batch for my husband to take to his work. I just started getting into baking and these were very fun to make. One thing I learned is that these take a lot of time to make, especially if your a beginner. If I had to guess I'd say it took me at least 3-1/2 hours from start to finish. All in all I'll be making these quite a bit.

— 
Oct 25, 2012

I just made these cupcakes last night and...WOW! They have been a big hit so far! I had an issue with the butter not getting fluffy enough so I added more Bailey's as mentioned in the Cook's Note, and it worked great! These cupcakes are a must-try!

— 
Mar 18, 2013

AMAAAAAAAAZING cupcakes!!!! I skipped the filling, as I had a lot of baking (and a lot of parties) to do. The cupcakes themselves were DIVINE, and rich-tasting. I didn't change a thing otherwise, but next time I'll make the filling and rate it even higher. :-)

— 
Mar 03, 2013

WOW... These were fantastic!!!! Made cake batter according to recipe, subbing low fat sour cream & margarine for butter....it made 30 cupcakes! Made glaze filling, subbing chocolate chips for semisweet chocolate, half & half for heavy cream, 1 tbsp. melted margarine & 1 ounce Jameson's whiskey. Carved hole in center of cupcakes, spooned in filling, then re-covered with the crust of a piece of the cut-out pieces...I recommend doing this to make frosting easier! Made double batch of frosting with 1 stick of butter Cisco, 10 tsp Bailey's & 4 cups powdered sugar...this was more than enough to thickly frost 30 cupcakes. These were absolutely spectacular to taste, but somewhat messy to eat. I give this one a million stars...try it, you will LOVE it!!!

— 

Rate This Recipe

Add a Photo!
Glad you liked it! Your friends will, too:
Did you tweak the recipe? Edit and save your own version of it!
Edit this recipe
ADVERTISEMENT

Nutrition

  • Calories
  • 387 kcal
  • 19%
  • Carbohydrates
  • 48.8 g
  • 16%
  • Cholesterol
  • 63 mg
  • 21%
  • Fat
  • 20.3 g
  • 31%
  • Fiber
  • 1.9 g
  • 8%
  • Protein
  • 3.3 g
  • 7%
  • Sodium
  • 253 mg
  • 10%

* Percent Daily Values are based on a 2,000 calorie diet.

See More

About the Cook

ADVERTISEMENT
 
ADVERTISEMENT

In Season

Related Videos

Play Video
Carrot Cupcakes with White Chocolate Icing

Moist carrot cupcakes with a cream cheese and white chocolate frosting.

Play Video
Chocolate Lava Cake

Make rich and impressive single-serving chocolate cakes.

Play Video
Chocolate Cupcakes

These cupcakes are moist, delicious, and easy to make.

More How-To and Recipe Videos »
 
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States