The recipe I borrowed this from calls for an Irish Stout, like Guinness, but I used a local craft brew instead.
To round out the cupcakes, I’m giving a nod to all things Irish! It may not have Guinness, but I’m using Jameson Irish Whiskey and some Bailey’s Irish Creme.
Here’s what you’ll need for the cupcakes:
- 1 cup stout beer
- 1 cup butter
- 3/4 cup cocoa powder
- 2 cups flour
- 2 cups sugar
- 1 1/2 tsp baking soda
- 3/4 tsp salt
- 2 large eggs
- 2/3 cup sour cream
- 1 packet chocolate pudding mix
Preheat the oven to 350°.
Line 24 muffin cups with paper, and spray each with a little cooking spray.
Bring the stout beer and 1 cup butter to a boil in a small saucepan, then set aside until butter melts, stirring occasionally. Once the butter is melted, stir in the cocoa powder and stir until smooth.
Whisk together the flour, sugar, baking soda, pudding mix and salt. Set aside.
Beat eggs and sour cream on low until well combined, then slowly beat in the beer mixture, followed by the flour mixture. Add the dry ingredients in small doses and mix until the dough is smooth.
Divide the batter (I like to use an ice cream scoop) evenly in each cupcake cup, filling about 2/3 full.
Bake for 17-19 minutes or until a toothpick inserted into the cupcakes comes out clean.
Cool the cupcakes completely. Then cut out the core of each to prepare for the filling.
Here’s what you’ll need for the filling:
- 2/3 cup heavy whipping cream
- 8 oz. bittersweet chocolate, chopped
- 2 Tbsp butter
- 1 tsp Irish whiskey, or more to taste
Bring the cream to a simmer in a saucepan over low heat. Stir in the chocolate until melted. Then, mix in the 2 Tbsp butter and the whiskey until the butter is melted. Let the mixture cool to room temperature, the filling will thicken as it cools.
Spoon the filling into the cored cupcakes.
Here’s what you’ll need for the frosting:
- 1/2 cup butter, softened
- 3 cups powdered sugar
- 3 Tbsp Baileys cream liqueur
Begin by whipping the butter until fluffy, ~2-3 minutes.
On low speed, gradually add in the powdered sugar until the frosting is smooth and spreadable. Beat in the cream liqueur and adjust with more powdered sugar if necessary.
Spread frosting on the filled cupcakes.
