Chocolate Stout Cupcakes with Irish Whiskey Filling
- For the cupcakes:
- 1 cup stout (such as Guinness)
- 1 cup (2 sticks) unsalted butter
- 3/4 cup unsweetened cocoa powder
- 2 cups flour
- 2 cups sugar
- 1 1/2 teaspoons baking soda
- 3/4 teaspoon salt
- 2 large eggs
- 2/3 cup sour cream (full fat is best)
- For the filling:
- 8 ounces bittersweet chocolate
- 1/3 cup heavy cream
- 1/3 cup Bailey's Irish Cream (the original recipe calls for 2/3 heavy cream and no Bailey's in the filling, but I found it increased the awesome quotient just a little bit)
- 2 tablespoons butter, room temperature
- 1 to 2 teaspoons Irish whiskey
- For the frosting
- Note: If you want lots of frosting on each cake, go ahead and double this recipe
- 3 to 4 cups confections' sugar
- 1 stick (1/2 cup) unsalted butter, at room temperature
- 3 to 4 tablespoons Bailey's Irish Cream (or more, to taste)
- Cooking & Baking
- Baking soda (1 1/2 teaspoons)
- Bittersweet chocolate (8 ounces)
- Cocoa powder, unsweetened (3/4 cup)
- Confections' sugar (3 cups)
- Flour (2 cups)
- Salt (3/4 teaspoon)
- Sugar (2 cups)
- Dairy
- Bailey s irish cream (1/2 cup)
- Butter, unsalted (1 cup)
- Butter (2 tablespoons)
- Butter, unsalted (1 stick)
- Heavy cream (1/3 cup)
- Sour cream (2/3 cup)
- Refrigerated
- Eggs, large (2)
- Beer, Wine & Liquor
- Irish whiskey (1 teaspoons)
- Stout (1 cup)
Preparation
Read recipe preparation on seriouseats.com
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Published March 15, 2010 (2 years ago).
14 people saved this recipe.
