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Chocolate Beer Cupcakes With Whiskey Filling And Irish Cream Icing

Rated as 4.81 out of 5 Stars

"These 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."
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1 h 35 m servings 387
Original recipe yields 24 servings (2 dozen cupcakes)


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  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.


  • Cook's Note:
  • Types of alcohol I used are: Red Stripe Beer instead of stout, Jameson Whiskey, and Baileys Original; my filling isn'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.
  • Partner Tip
  • Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

Per Serving: 387 calories; 20.3 48.8 3.3 61 253 Full nutrition

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  1. 153 Ratings

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Most helpful positive review

I made this recipe from Brown Eyed Baker's blog. It is fantastic. I followed the recipe just as written on her blog and came out with a moist cupcake, slightly bitter filling, and a sweet butte...

Most helpful critical review

Yeah...icing tastes good but started piping and I ran out. Tried to just smear it around and salvage some but still wasn't enough. If it wasn't midnight I'd make more. So I'll just be short a co...

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I made this recipe from Brown Eyed Baker's blog. It is fantastic. I followed the recipe just as written on her blog and came out with a moist cupcake, slightly bitter filling, and a sweet butte...

Made them for my bf's birthday party and they were absolutely a hit. I had enough for 24 + one larger cupcakes, but had to make another half batch of the icing for as many.

These cupcakes were great!!!! I was skeptical about the syrup part, but it worked out great! It didn't harden crunchy, it was smooth. These are definately sweet and I upped the anti with the ...

So far, folks love these...a perfect Patty's Day treat. A few notes on prep: FILLING: Melting chocolate is tricky business. Heat the cream slowly on low heat but make sure it is really simmering...

I made these cupcakes a couple days ago. I followed the recipe completely. These (hands down) are the best cupcakes I've ever had. I tinted the frosting pink and took them to work for a Valentin...

AMAAAAAAAAZING cupcakes!!!! I skipped the filling, as I had a lot of baking (and a lot of parties) to do. The cupcakes themselves were DIVINE, and rich-tasting. I didn't change a thing otherwise...

I just made these cupcakes last night and...WOW! They have been a big hit so far! I had an issue with the butter not getting fluffy enough so I added more Bailey's as mentioned in the Cook's N...

I made these cupcakes for a friend's birthday which is the day before St. Patrick's Day. I made the cupcakes exactly as written with modifications for our high altitude (over 5,000 ft.). The...

WOW... These were fantastic!!!! Made cake batter according to recipe, subbing low fat sour cream & margarine for made 30 cupcakes! Made glaze filling, subbing chocolate chips for ...