Chocolate Beer Cupcakes With Whiskey Filling And Irish Cream Icing

These Chocolate Beer Cupcakes with Whiskey Filling and Irish Cream Icing are a decadent treat that is sure to please any chocoholic.

The moist chocolate cupcakes are made with a dark beer, giving them a unique flavor and texture.

The whiskey filling adds a hint of warmth and the Irish cream icing provides a creamy and sweet finish. These cupcakes are perfect for a special occasion or just to treat yourself.

Timing For Chocolate Beer Cupcakes With Whiskey Filling And Irish Cream Icing

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Servings: 12 cupcakes

Yield: 12 cupcakes

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Image Credit: www.allrecipes.com

Ingredients

Chocolate Beer Cupcakes:

-1 cup all-purpose flour

-1/2 cup cocoa powder

-1 teaspoon baking soda

-1/2 teaspoon baking powder

-1/4 teaspoon salt

-1/2 cup (1 stick) butter, softened

-1 cup sugar

-2 eggs

-1/2 cup beer

Whiskey Filling:

-1/2 cup (1 stick) butter, softened

-1/2 cup confectioners’ sugar

-2 tablespoons whiskey

Irish Cream Icing:

-2 cups confectioners’ sugar

-1/4 cup (1/2 stick) butter, softened

-2 tablespoons Irish cream liqueur

-1 teaspoon vanilla extract

Directions

1. Preheat oven to 350°F (175°C).

To make the perfect Chocolate Beer Cupcakes With Whiskey Filling And Irish Cream Icing, the first step is to preheat the oven to 350°F (175°C). This is an important step as it ensures that the cupcakes will bake evenly and have a nice golden brown color.

Once the oven is preheated, you can start preparing the ingredients. Start by combining the beer, cocoa powder, and melted butter in a bowl and mix until combined. In a separate bowl, whisk together the eggs, sugar, and vanilla extract until light and fluffy.

Then, add the dry ingredients to the wet ingredients and mix until just combined. Finally, fold in the chocolate chips.

Once the batter is ready, spoon it into cupcake liners and bake for 18-20 minutes until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool completely before filling and icing.

2. In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.

Making Chocolate Beer Cupcakes with Whiskey Filling and Irish Cream Icing is an easy and delicious treat. To begin, preheat the oven to 350°F and line a cupcake pan with paper liners.

In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. In a separate bowl, mix together the beer, melted butter, and sugar until combined. Slowly add the dry ingredients to the wet ingredients and mix until just combined.

Divide the batter evenly among the cupcake liners and bake for 18-20 minutes. Once the cupcakes are done, let them cool completely before filling. To make the whiskey filling, mix together the butter, whiskey, and powdered sugar until creamy.

Once the cupcakes are cool, use a knife to cut a small hole in the center of each cupcake and fill with the whiskey filling. For the Irish cream icing, mix together the butter, powdered sugar, Irish cream, and vanilla until creamy.

3. In a separate bowl, cream together the butter and sugar until light and fluffy.

Making chocolate beer cupcakes with whiskey filling and Irish cream icing is a delicious and indulgent treat. To begin, preheat the oven to 350 degrees and line a cupcake tin with paper liners. In a medium bowl, mix together the beer, cocoa powder, and baking soda until combined.

In a separate bowl, cream together the butter and sugar until light and fluffy. Then, add in the eggs one at a time, mixing after each addition.

Gradually add in the dry ingredients, mixing until just combined. Finally, divide the batter evenly among the cupcake liners, filling each one about two-thirds full.

Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Let cool completely before filling and icing. To make the whiskey filling, mix together the whiskey, butter, and powdered sugar until combined.

4. Add the eggs one at a time, beating well after each addition.

To make Chocolate Beer Cupcakes with Whiskey Filling and Irish Cream Icing, begin by preheating the oven to 350 degrees Fahrenheit.

Then, in a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. In a separate bowl, cream together the butter and sugar until light and fluffy. Add the beer and mix until combined.

Next, add the dry ingredients to the wet ingredients and mix until just combined. Finally, add the eggs one at a time, beating well after each addition.

Once all the ingredients are mixed together, spoon the batter into cupcake liners and bake for 18-20 minutes.

5. Add the beer and mix until combined.

Once the cupcakes have been baked and cooled, it is time to add the beer. The beer should be added to the cupcake batter and mixed until combined.

This will give the cupcakes a unique flavor and texture. Once the beer has been mixed in, the cupcakes can be filled with a whiskey filling. The whiskey filling should be prepared according to the recipe instructions and then spooned into the cupcake liners.

Once the cupcakes have been filled, they can be topped with an Irish cream icing. The icing should be prepared according to the recipe instructions and then spread over the top of the cupcakes.

Finally, the cupcakes can be garnished with sprinkles or other decorations, if desired. The cupcakes are now ready to be served and enjoyed.

6. Gradually add the dry ingredients to the wet ingredients, stirring.

To make delicious chocolate beer cupcakes with whiskey filling and Irish cream icing, start by preheating the oven to 350 degrees Fahrenheit and lining a cupcake tin with paper liners. In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt.

In a separate bowl, mix together the beer, melted butter, and sugar until combined. Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Once the batter is fully mixed, fill the cupcake liners with the batter and bake for 18-20 minutes.

Once the cupcakes are done baking, let them cool completely before adding the whiskey filling and Irish cream icing. For the whiskey filling, mix together the whiskey, butter, and powdered sugar until creamy.

Using a pastry bag, pipe the whiskey filling into the center of each cupcake. For the Irish cream icing, cream together the butter and powdered sugar until light and fluffy. Add the Irish cream and mix until combined.

7. Grease a cupcake tin and fill each cup with the batter.

To make delicious Chocolate Beer Cupcakes with Whiskey Filling and Irish Cream Icing, first preheat the oven to 350 degrees Fahrenheit.

Then, grease a cupcake tin with butter or vegetable oil and set aside. In a medium bowl, whisk together the dry ingredients: all-purpose flour, cocoa powder, baking powder, baking soda, and salt.

In a separate bowl, combine the wet ingredients: melted butter, beer, and sugar. Slowly add the dry ingredients to the wet ingredients, stirring until just combined.

Finally, fill each cup of the greased cupcake tin with the batter. Bake for 15-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.

Once the cupcakes are done baking, allow them to cool completely before filling with whiskey and topping with Irish Cream Icing. Enjoy!

Image credit: www.averiecooks.com

8. Bake for 18-20 minutes.

Baking Chocolate Beer Cupcakes with Whiskey Filling and Irish Cream Icing is a delicious treat that is sure to please. To begin, preheat the oven to 350 degrees Fahrenheit and line a cupcake pan with paper liners.

In a medium bowl, whisk together the dry ingredients: all-purpose flour, baking powder, baking soda, and salt. In a separate bowl, combine the wet ingredients: melted butter, beer, and sugar. Slowly add the dry ingredients to the wet ingredients and mix until just combined.

Fill each cupcake liner with the batter, about two-thirds full. For the whiskey filling, mix together melted butter, whiskey, and brown sugar.

Drop a teaspoon of the whiskey filling into the center of each cupcake. Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Allow the cupcakes to cool before frosting with the Irish Cream Icing.

To make the icing, beat together butter, powdered sugar, Irish cream liqueur, and heavy cream until light and fluffy. Pipe the icing onto the cupcakes, and enjoy!

9. Allow cupcakes to cool completely before filling.

Once the Chocolate Beer Cupcakes with Whiskey Filling and Irish Cream Icing are baked, it is important to allow them to cool completely before filling. This step is essential to ensure that the cupcakes do not become soggy or fall apart when filled.

To cool the cupcakes, remove them from the oven and place them on a cooling rack. Allow the cupcakes to cool for at least 20 minutes before filling.

Once cooled, the cupcakes can be filled with the whiskey filling and iced with the Irish cream icing. This will ensure that the cupcakes are moist and flavorful. Enjoy!

10. To make the whiskey filling, combine the butter, powdered sugar, whiskey.

To make the whiskey filling for the Chocolate Beer Cupcakes with Irish Cream Icing, first combine the butter, powdered sugar, whiskey, and salt in a medium bowl.

Using a hand mixer, beat the ingredients together until they are completely combined and the mixture is smooth. Once the filling is ready, spoon it into a piping bag and set aside. To make the cupcakes, preheat the oven to 350 degrees Fahrenheit and line a muffin tin with cupcake liners.

In a large bowl, whisk together the beer, vegetable oil, eggs, and sugar until combined. In a separate bowl, sift together the flour, cocoa powder, baking soda, and baking powder.

Gradually add the dry ingredients to the wet ingredients and mix until just combined. Divide the batter evenly among the cupcake liners and bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.

Allow the cupcakes to cool completely before filling with the whiskey filling. Finally, make the Irish cream icing by combining the butter, powdered sugar, Irish cream, and vanilla extract in a medium bowl.

Beat the ingredients together until light and fluffy, then pipe the icing onto the cupcakes. Enjoy!

11. Using a knife or a cupcake corer, remove the center of each cupcake.

Making Chocolate Beer Cupcakes with Whiskey Filling and Irish Cream Icing is a delicious treat for any occasion. The first step is to preheat the oven to 350 degrees Fahrenheit and line a cupcake pan with paper liners.

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. In a separate bowl, cream together the butter and sugar until light and fluffy. Next, add the eggs one at a time, beating well after each addition.

Then, add the beer and cocoa powder and mix until combined. Finally, add the dry ingredients and mix until just combined.

Fill the cupcake liners with the batter and bake for 18-20 minutes. Once cooled, use a knife or a cupcake corer to remove the center of each cupcake and fill with the whiskey filling.

Finally, top the cupcakes with the Irish cream icing and enjoy!

12. To make the Irish cream icing, combine the butter, powdered sugar, Irish cream.

Allow the cupcakes to cool completely before filling. To make the whiskey filling, combine the whiskey, corn syrup, and butter in a small saucepan and heat over medium heat until the butter is melted.

Allow the mixture to cool before filling the cupcakes. To make the Irish Cream Icing, combine the butter, powdered sugar, Irish cream, and salt in a medium bowl and mix until smooth.

Spread the icing on the cooled cupcakes and enjoy!

13. Pipe or spread the icing onto the cupcakes.

Combine the wet and dry ingredients until a smooth batter forms. Grease a cupcake tin and fill each cup with the batter. Bake the cupcakes for 20 minutes, or until a toothpick inserted into the center comes out clean.

Once the cupcakes have cooled, use a paring knife to cut a small hole in the top of each cupcake and fill with whiskey. To make the Irish cream icing, beat together butter, powdered sugar, and Irish cream liqueur until light and fluffy.

Finally, pipe or spread the icing onto the cupcakes and enjoy.

Nutrition Facts (per serving)

Nutrition Facts

Serving Size: 1 Cupcake

Calories: 350

Total Fat: 16g

Saturated Fat: 8g

Trans Fat: 0g

Cholesterol: 40mg

Sodium: 180mg

Total Carbohydrate: 42g

Dietary Fiber: 1g

Sugars: 28g

Protein: 3g

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Special Tips

    1. To make the cupcakes extra moist, try adding a tablespoon of beer to the batter.
    2. For a richer flavor, use a dark chocolate beer instead of a lighter one.
    3. To make the whiskey filling, reduce the whiskey down to a syrup before adding it to the cupcakes.
    4. To make the Irish cream icing, use a high-quality Irish cream liqueur for the best flavor.
    5. To give the cupcakes a festive look, top with green and gold sprinkles.

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