Chocolate Beer Cupcakes With Whiskey Filling And Irish Cream Icing

Ingredients

•             1 cup Irish stout beer (such as Guinness®)

•             1 cup butter

•             3/4 cup unsweetened cocoa powder

•             2 cups all-purpose flour

•             2 cups white sugar

•             1 1/2 teaspoons baking soda

•             3/4 teaspoon salt

•             2 large eggs

•             2/3 cup sour cream

•             2/3 cup heavy whipping cream

•             8 ounces bittersweet chocolate, chopped

•             2 tablespoons butter

•             1 teaspoon Irish whiskey, or more to taste

•             1/2 cup butter, softened

•             3 cups confectioners' sugar, or more as needed

•             3 tablespoons Irish cream liqueur (such as Baileys®), or more to taste

Directions

• Prep :30 m      Cook :20 m    Ready In : 1 h 35 m

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.