Cupcake Batter:

1 cup Irish stout beer (such as Guinness)

1 cup butter or margarine

cup unsweetened cocoa powder

2 cups flour

2 cups sugar

1 teaspoons baking soda

teaspoon salt

2 eggs

2/3 cup sour cream


2/3 cup heavy whipping cream

8 ounces bittersweet chocolate

2 Tablespoons butter or margarine

1 teaspoon Irish whiskey, or more to taste!


cup butter or margarine, softened

3 cups confectioners' sugar

3 Tablespoons Irish cream liqueur (such as Baileys), or more to taste!


     Preheat oven to 350 degrees F

     Line 24 muffin cups with paper liners

     To a saucepan add the beer and butter or margarine and bring to boil, stirring to melt the butter.  Add cocoa powder until smooth and blended.  Set aside.

     In another bowl, mix all dry ingredients for cupcakes (flour, sugar, baking soda, salt) and set aside.

     Beat eggs with sour cream in a large mixing bowl with electric mixer until well combined.  Slowly add the beer mixture, then the flour mixture and beat until batter is smooth.

     Divide batter between the cupcake cups, filling each to about full.

     Bake for 17-20 minutes or until toothpick inserted into the center comes out clean.

     While cupcakes are baking, make filling by heating cream in a saucepan over low heat and stirring in the bittersweet chocolate until melted.

     Mix in 2 Tablespoons butter and the Irish whiskey.  Let mixture cool to room temperature.  The filling will thicken as it cools or you can whip it with electric beaters or a whisk to thicken it up.

     Make frosting by whipping cup butter in a bowl with an electric mixer until fluffy and adding the confectioners' sugar, 1 cup at a time until frosting is smooth.  Beat in the Irish cream liqueur, adjusting the quantity if needed to make the frosting spreadable.

     Once cupcakes are cool, cut cores out of the center and discard (or eat) the cores!

     Fill the center of each cupcake with the chocolate whiskey filling and frost the tops

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