Chocolate Beer Cupcakes With Whiskey Filling And Irish Cream Icing Boozy Treat

Rich, decadent, and utterly sinful, these Chocolate Beer Cupcakes with Whiskey Filling and Irish Cream Icing are the ultimate indulgent treat for adults only! With the deep flavors of stout beer, whiskey, and Irish cream, these boozy cupcakes will satisfy any sweet tooth and leave you craving more.

Ingredients

• For the cupcakes:
• 1 1/2 sticks unsalted butter, at room temperature
• 1 cup granulated sugar
• 1/2 cup brown sugar
• 2 large eggs
• 2 teaspoons pure vanilla extract
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup stout beer, at room temperature
• 1/2 cup unsweetened cocoa powder
• 1 cup semi-sweet chocolate chips
• For the whiskey filling:
• 1/2 cup unsalted butter, softened
• 1 1/2 cups powdered sugar
• 2 tablespoons whiskey (Irish or Scotch work well)
• 1 teaspoon vanilla extract
• For the Irish cream icing:
• 1/2 cup unsalted butter, softened
• 1 1/2 cups powdered sugar
• 2 tablespoons Irish cream liqueur
• 1 teaspoon vanilla extract

Instructions

Preheat your oven to 350°F (180°C). Line a 12-cup muffin tin with cupcake liners.

In a medium bowl, whisk together flour, baking powder, and salt.

Set aside. In a large bowl, use an electric mixer to cream together butter and sugars until light and fluffy.

Beat in eggs one at a time, followed by vanilla extract.

In a small bowl, whisk together beer and cocoa powder until smooth. Add this mixture to the butter mixture, beating until well combined.

Gradually mix in the flour mixture, beating until just combined.

Stir in chocolate chips. Divide batter evenly among muffin cups.

Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.

Let cool completely. For the whiskey filling, beat butter and powdered sugar until smooth.

Beat in whiskey and vanilla extract until combined.

For the Irish cream icing, beat butter and powdered sugar until smooth. Beat in Irish cream liqueur and vanilla extract until combined.

Once cupcakes are completely cool, use a small round cookie cutter or a knife to create a hole in the center of each cupcake.

Fill with whiskey filling. Top each cupcake with a dollop of Irish cream icing.

Serve and savor!

Notes

Make sure to have all the ingredients at room temperature for a smooth batter.

Don’t overmix the batter, as it can result in dense cupcakes.

For the whiskey filling, you can adjust the amount of whiskey to your taste, but be aware that the more you add, the stronger the flavor will be.

To ensure the cupcakes are fully cooked, check them at 18 minutes and then every minute after until a toothpick comes out clean.

When assembling the cupcakes, be gentle when filling and icing to avoid crumbling the cupcakes.

To get a clean hole for the whiskey filling, use a small round cookie cutter or a sharp knife.

If you want a stronger Irish cream flavor in the icing, you can add a little more liqueur, but be cautious not to overpower the sweetness.

Nutrional Value

• Calories: 520
• Total Fat: 34g
• Saturated Fat: 22g
• Cholesterol: 80mg
• Sodium: 250mg
• Total Carbohydrates: 54g
• Dietary Fiber: 2g
• Sugars: 36g
• Protein: 4g