Ingredients for - Chocolate Beer Cupcakes With Whiskey Filling And Irish Cream Icing
How to cook deliciously - Chocolate Beer Cupcakes With Whiskey Filling And Irish Cream Icing
1 . Stage
Preheat the oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners.
2 . Stage
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.
3 . Stage
Whisk together flour, sugar, baking soda, and salt in a bowl until thoroughly combined.
4 . Stage
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.
5 . Stage
Divide batter between the prepared cupcake cups, filling each cup about 2/3 full.
6 . Stage
Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, about 17 minutes.
7 . Stage
Cool the cupcakes completely. Cut cores out of the center of each cupcake with a sharp paring knife. Discard cores.
8 . Stage
Bring cream to a simmer in a saucepan over low heat; stir in bittersweet chocolate until melted.
9 . Stage
Mix in 2 tablespoons butter and Irish whiskey until butter is melted; let mixture cool to room temperature. Filling will thicken as it cools.
10 . Stage
Spoon the filling into the cored cupcakes.
11 . Stage
For frosting: Whip 1/2 cup butter in a bowl with an electric mixer until fluffy, 2 to 3 minutes.
12 . Stage
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.
13 . Stage
Spread frosting on filled cupcakes. Curen9