Beer, Whiskey and Irish Cream Cupcakes.

Chocolate Beer cupcake filled with a Whiskey Ganache and topped with a Irish Cream frosting. *commence drooling*
Baking is not something I do often. In fact since I have gotten older I crave sweet cake-y desserts less. But that went out the window as I discovered these from smitten kitchen and fell in love. I made them one st. patty's day and now I try to make them at any holiday occasion. Though it is a process I thoroughly enjoy the end result. It makes more than 24 cupcakes though and I have to give them away (which everyone appreciates!). I adjusted the frosting to make it less sweet but you can make it to your taste. The beer does cook out of the cupcakes but if you are not fond of alcohol in your food then try these Triple Threat Ganache-Filled Cupcakes. No alcohol but still awesome!

Beer Cupcakes

1 cup stout beer
2 sticks unsalted butter
3/4 cup unsweetened dutch-process dark coco powder
2 cups all purpose flour
2 cups sugar
1 1/2 tsp baking soda
3/4 tsp salt
2 large eggs
2/3 cup sour cream

Chocolate Whiskey Filling

8 oz bittersweet chocolate chopped
2/3 cup heavy cream
2 tbls butter, room temperature
2-4 tsp whiskey 

Irish Cream Frosting

1 stick unsalted butter at room temperature
2-3 cups confections sugar (aka: 10x sugar)
4 tbls Irish Cream Liquor

For Cupcakes
  1. Preheat oven to 350, then line muffin tin with cup liners and set aside.
  2. Whisk flour, sugar, baking soda, and salt in a large bowl to blend.
  3. With an electric mixer beat in eggs and sour cream in another bowl till blended.
  4. In a heavy large saucepan bring the stout and butter to a simmer over medium heat.
  5. Add coco powder to the beer/butter mix and whisk until smooth. Turn off heat and let cool slightly. (approx 2 min.)
  6. Add stout mixture to the egg/sour cream mixture and beat until blended briefly on slow speed.
  7. Gently fold in Flour mixture and combine completely.
  8. Divide the batter between the cups so that they are 2/3-3/4 full.
  9. Place in oven for 17 min or until a toothpick out of the center is clean.
  10. Remove cupcakes and cool completely.

Chocolate Whiskey Filling
  1. Place chopped chocolate in a medium bowl.
  2. Heat cream in the microwave until simmering (NOT boiling) *for better results, heat over a stove.
  3. Pour cream over chocolate and let it sit for 1 min. Then whisk it till smooth and chocolate is all melted (if the chocolate is not melting put in microwave for 15 seconds on high and no more than that!)
  4. Add the butter and whiskey and stir till combined.
  5. Put filling in the freezer for 5-10 min to thicken it then set it aside.

Filling the cupcakes: This part takes the longest!
  1. Once all the cupcakes are made and the filling is ready take a 1 inch round cookie cutter or a sharp paring knife and scoop out the center till you are almost halfway down the cupcake but do not hit the bottom.
  2. Take a plastic storage bag, place the chocolate filling in and snip off a little bit of the corner.
  3. Squeeze the chocolate into the centers of the cupcakes and set aside.

Filling the center

Irish Cream Frosting
  1. Whip the butter in a bowl with an electric mixer till the butter gets very light and fluffy.
  2. Add confectioners sugar slowly (approx 1/4 cup at a time) and beat on medium to blend.
  3. Once the frosting looks thick enough to spread add the Irish cream and beat till combined.
  4. Spread the frosting over the cupcakes and enjoy!

with the frosting!
Cooks Note: These lasted us in a airtight container on the counter for 2 weeks.

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