Chocolate Beer Cupcakes With Whiskey Filling And Irish Cream Icing

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.

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.