Prep Time::30 mins
Cook Time::20 mins
Additional Time::45 mins
Total Time:: 1 hr 35 mins
Servings::24
Yield::2 dozen cupcakes
Ingredients
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1 cup Irish stout beer (such as Guinness®)
1 cup butter
¾ cup unsweetened cocoa powder
2 cups all-purpose flour
2 cups white sugar
1 ½ teaspoons baking soda
¾ teaspoon salt
2 large eggs
⅔ cup sour cream
⅔ cup heavy whipping cream
8 ounces bittersweet chocolate, chopped
2 tablespoons butter
1 teaspoon Irish whiskey, or more to taste
½ cup butter, softened
3 cups confectioners' sugar, or more as needed
3 tablespoons Irish cream liqueur (such as Baileys®), or more to taste
Directions
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.
Curen9 Cook’s Note
I used Jameson Whiskey, Baileys Original, and Red Stripe Beer instead of stout.
My filling wasn't really that thick when I cooked it, 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.