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.

Recipe Summary

prep:
30 mins
cook:
20 mins
additional:
45 mins
total:
1 hr 35 mins
Servings:
24
Yield:
2 dozen cupcakes
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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  • Line 24 muffin cups with paper liners.

  • 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.

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

  • 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.

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

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

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

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

  • Mix in 2 tablespoons butter and Irish whiskey until butter is melted; let mixture cool to room temperature. Filling will thicken as it cools.

  • Spoon the filling into the cored cupcakes.

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

  • 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.

  • 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.

Nutrition Facts

387 calories; protein 3.3g 7% DV; carbohydrates 48.8g 16% DV; fat 20.3g 31% DV; cholesterol 60.8mg 20% DV; sodium 253.3mg 10% DV. Full Nutrition
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Reviews (123)

Read More Reviews

Most helpful positive review

Rating: 5 stars
03/23/2012
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 buttercream that happily balanced out the ganache center. I also went one step farther and mixed up a Bailey's Salted Caramel drizzle for the top and that took them over the top. (For the drizzle, I used 1/2 cup caramel ice cream topping, a Tbsp of Bailey's, and salted it to taste. ) I'd definitely recommend making these! Read More
(91)

Most helpful critical review

Rating: 3 stars
09/06/2013
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 couple cupcakes and they'll look ugly. Oh well. I'll know next time to make a double batch of icing. Ganache filling is easy I skip butter and whiskey and just simmer a cup of heavy cream and pour on a bowl of 8 oz. of bittersweet chocolate. Let the cream and chocolate sit in a heat safe bowl for a minute then wisk away and it smooths right now! If you're filing cupcakes you may have some left over but dip some fruit in it and you're good! Read More
(5)
164 Ratings
  • 5 star values: 142
  • 4 star values: 15
  • 3 star values: 5
  • 2 star values: 2
  • 1 star values: 0
Rating: 5 stars
03/23/2012
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 buttercream that happily balanced out the ganache center. I also went one step farther and mixed up a Bailey's Salted Caramel drizzle for the top and that took them over the top. (For the drizzle, I used 1/2 cup caramel ice cream topping, a Tbsp of Bailey's, and salted it to taste. ) I'd definitely recommend making these! Read More
(91)
Rating: 5 stars
07/02/2012
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. Read More
(43)
Rating: 5 stars
03/18/2012
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 booze. I found that one recipe of the icing was skimpy but two was too much. I like decorating though and used a 2D tip to ice it. They were fantastic and I got rave reviews on them.....and I am not a very proficient baker so that speaks to how easy this recipe comes together. I woke up the next day craving more! Read More
(40)
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Rating: 5 stars
03/13/2013
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 before adding the chocolate. If you end up with a chunky greasy mixture it means the chocolate didn't temper and you'll need to start over. FROSTING: I agree that the frosting as written isn't quite right and adding more Bailey's is not the best solution for making it fluffier. While it may seem like adding more confectioners sugar would stiffen it (like adding flour) it actually makes the frosting runnier. I increased the butter to 3/4 cup and it was perfect: both in quantity and in consistency. Read More
(34)
Rating: 5 stars
02/16/2013
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 Valentine treat. I got so many compliments. This weekend I have to make another batch for my husband to take to his work. I just started getting into baking and these were very fun to make. One thing I learned is that these take a lot of time to make, especially if your a beginner. If I had to guess I'd say it took me at least 3-1/2 hours from start to finish. All in all I'll be making these quite a bit. Read More
(13)
Rating: 5 stars
03/18/2013
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 but next time I'll make the filling and rate it even higher.:-) Read More
(10)
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Rating: 5 stars
10/25/2012
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 Note and it worked great! These cupcakes are a must-try! Read More
(9)
Rating: 5 stars
11/21/2012
They were absolutly delicous. I also once filled cupcakes with irish cream and put chocolate one on top and my family loved it:) Read More
(6)
Rating: 5 stars
04/03/2013
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 cupcakes were fantastic! The only thing that I might have done differently would be to increase the filling and frosting as I ran out of it before I had filled all of the cupcakes. I used the correct alcoholic mixture as well. FYI you can but small miniatures for the filling and frosting. Which is what I did. I also used good quality chocolate and cocoa for the recipe. These may take a while to make but they are truly awesome and worth all of the time involved. I also used my Wilton cupcake corer for the first time which may be why I needed extra filling. The corer once I figured it out made it easy to take out the extra cupcake material in the middle. I used the cupcake cores to make my Grandma Scherer's "cake". She could never get any cake to come out of the pan so she would crumble it up and fold it into whipped cream along with some fruit. I did the same with my middles adding dried cherries. Read More
(6)
Rating: 3 stars
09/06/2013
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 couple cupcakes and they'll look ugly. Oh well. I'll know next time to make a double batch of icing. Ganache filling is easy I skip butter and whiskey and just simmer a cup of heavy cream and pour on a bowl of 8 oz. of bittersweet chocolate. Let the cream and chocolate sit in a heat safe bowl for a minute then wisk away and it smooths right now! If you're filing cupcakes you may have some left over but dip some fruit in it and you're good! Read More
(5)
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