Chocolate Beer Cupcake with Whiskey Filling and Irish Cream Frosting


The Irish stout and whiskey used.


The filling- Microwaved chocolate morsels with cream

Piped filling into the cupcake



Piped Irish Cream Frosting on top



I wanted to make an adult cupcake for my daughter's cupcake, and found this recipe! This is a nice chocolate cupcake recipe with a twist. It uses a stout beer for the cupcake batter, whiskey for the filling, and Irish cream liqueur for the frosting. This make a nice moist chocolate cupcake, which is good even without the filling and icing.

I've never filled a cupcake before. The recipe below recommends coring the middle of the cupcake before filling, but I was lazy and decided to just pipe the filling in without coring out the middle. However, I couldn't quite get all the filling into the bottom of the cupcake. Perhaps, next time, will core the cupcake beforehand, or make sure to put the piping tip to the bottom of the cupcake before piping.

My modifications/tips:
  • For filling-Made 1/2 of filling so combined 1/3 cup of heavy cream and 4 oz bittersweet chocolate. Used Ghiradelli chocolate semi-sweet morsels for chocolate. Instead of melting chocolate over stove, microwaved chocolate with cream for 30 seconds, and then for additional 10 seconds. Make sure to stir the mixture in between. Then added 1 tablespoon of butter and added 1/2 teaspoon whiskey. Let it rest a little before piping the filling into the cupcake.
  • Filling will harden, so make sure to fill cupcakes soon after the filling as cooled.
  • To fill- put it into a plastic piping bag, and just piped the filling directly inside cupcake without coring the middle and slowly pull up while squeezing filling in. Discovered that by doing this, only piled half way through the cupcake. Perhaps next time, will core the cupcake first to make sure that the filling goes all the way to the bottom of the cupcake.
  • Made 2/3 of the frosting, so combined 6.5 Tablespoons of butter (microwaved to soften), 2 cups of sugar, and 2 Tablespoons of Irish Cream liqueur.


Chocolate Beer Cupcake with Whiskey Filling and Irish Cream Frosting (~from allrecipes.com)

Ingredients

  • 1 cup Irish stout beer (such as Guinness(R))
  • 1 cup butter
  • 3/4 cup unsweetened cocoa powder
  • 2 cups all-purpose flour
  • 2 cups white sugar
  • 1 1/2 teaspoons baking soda
  • 3/4 teaspoon salt
  • 2 large eggs

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

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.

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