Chocolate Beer Cupcakes With Whiskey Filling And Irish Cream Icing


Chocolate beer cupcakes are made from scratch with a stout beer, then filled with an Irish whiskey-chocolate filling and topped off with some Irish cream icing. These are perfect for St. Patrick's Day!

Prep Time:
30 mins
Cook Time:
20 mins
Additional Time:
45 mins
Total Time:
1 hrs 35 mins
2 dozen cupcakes


  • 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

  • cup sour cream

  • 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


  1. Preheat the oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners.

  2. 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. Whisk together flour, sugar, baking soda, and salt in a bowl until thoroughly combined.

  4. 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. Divide batter between the prepared cupcake cups, filling each cup about 2/3 full.

  6. Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, about 17 minutes.

  7. Cool the cupcakes completely. Cut cores out of the center of each cupcake with a sharp paring knife. Discard cores.

  8. Bring cream to a simmer in a saucepan over low heat; stir in bittersweet chocolate until melted.

  9. 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. Spoon the filling into the cored cupcakes.

  11. For frosting: Whip 1/2 cup butter in a bowl with an electric mixer until fluffy, 2 to 3 minutes.

  12. 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. Spread frosting on filled cupcakes.

    Chocolate Beer Cupcakes With Whiskey Filling And Irish Cream Icing

Cook's Note:

I used Red Stripe Beer instead of stout, Jameson Whiskey, and Baileys Original. My filling wasn't really that thick when I cooked mine 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.

Nutrition Facts (per serving)

387 Calories
20g Fat
49g Carbs
3g Protein
Nutrition Facts
Servings Per Recipe 24
Calories 387
% Daily Value *
Total Fat 20g 26%
Saturated Fat 13g 63%
Cholesterol 61mg 20%
Sodium 253mg 11%
Total Carbohydrate 49g 18%
Dietary Fiber 2g 7%
Total Sugars 37g
Protein 3g
Vitamin C 0mg 1%
Calcium 23mg 2%
Iron 1mg 6%
Potassium 112mg 2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

You’ll Also Love