CHOCOLATE BEER CUPCAKES WITH WHISKEY FILLING AND IRISH CREAM ICING
These cupcakes are made from scratch with a stout beer, then filled with an Irish whiskey-chocolate filling and topped off with some Irish cream icing. These are perfect for St. Patrick's Day.
Provided by MeowTheCow08
Categories World Cuisine Recipes European UK and Ireland Irish
Time 1h35m
Yield 24
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Line 24 muffin cups with paper liners.
- 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.
- Whisk together flour, sugar, baking soda, and salt in a bowl until thoroughly combined.
- 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.
- Divide batter between the prepared cupcake cups, filling each cup about 2/3 full.
- Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, about 17 minutes.
- Cool the cupcakes completely. Cut cores out of the center of each cupcake with a sharp paring knife. Discard cores.
- Bring cream to a simmer in a saucepan over low heat; stir in bittersweet chocolate until melted.
- Mix in 2 tablespoons butter and Irish whiskey until butter is melted; let mixture cool to room temperature. Filling will thicken as it cools.
- Spoon the filling into the cored cupcakes.
- For frosting, whip 1/2 cup butter in a bowl with an electric mixer until fluffy, 2 to 3 minutes.
- 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.
- Spread frosting on filled cupcakes.
Nutrition Facts : Calories 386.6 calories, Carbohydrate 48.8 g, Cholesterol 60.8 mg, Fat 20.3 g, Fiber 1.9 g, Protein 3.3 g, SaturatedFat 12.5 g, Sodium 253.3 mg, Sugar 37.2 g
BEER BELLIES CHOCOLATE CUPCAKES
Provided by Food Network
Yield 24 cupcakes
Number Of Ingredients 30
Steps:
- Preheat oven to 350 degrees F.
- For the cupcakes:
- Line mini cupcake pans with mini paper liners and set aside.
- Sift together the dry ingredients. Set aside.
- In a saucepan bring stout to a boil and continue boiling for 2 minutes. Remove from heat. Stir in coconut butter to melt. Add lemon juice and allow to cool slightly, until mixture is lukewarm. Stir in sweetened condensed milk and whisk in the lightly beaten egg. Add the wet mixture to the dry ingredients and stir until just combined.
- Distribute batter among the lined mini cupcake pans, filling each about 1/2 full. Stand a chocolate shard directly in the center of each cup. Place in the oven and bake for about 15 minutes. When cool enough to handle, remove cupcakes from the pan and set on a cooling rack to cool completely.
- For the pretzel crumbles:
- Preheat the oven to 375 degrees F.
- Mix together the flour, sugar, cayenne pepper, and salt. Using fingers, work in butter and then the crushed pretzels to create a coarse crumble. Spread the mixture onto a parchment-lined baking sheet. And bake for 12-14 minutes, gently stirring once halfway through baking. Remove from the oven and set aside to cool.
- For the frosting:
- In a double boiler or a heat proof bowl, combine all the ingredients except for the butter and sugar. Melt the mixture, stirring continuously until very thick, about 12 minutes. Remove the mixture from the heat and strain through a sieve to remove any lumps. Cool completely. Once the malt mixture has cooled, cream together with the butter. Incorporate the sugar and whip thoroughly, scraping down the sides of the bowl as you add the sugar.
- To assemble: Using a 3/8 inch pastry tip, pipe a "donut" of frosting encircling the "belly button" of the cupcake. Top each cupcake with the spicy pretzel crumbles and serve.
BEER CUPCAKES (YES REALLY !)
Not as bizarre as it sounds, Guinness (or dark german ale) is great in dishes. Haven't tried it yet but sure plan to. When the men say "get me a beer" you can hand them a cupcake :) Found this on a bigcity blog, and the comments were raves.
Provided by MarraMamba
Categories Dessert
Time 40m
Yield 12 cupcakes
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F; butter a muffin tin.
- Combine the Guinness and the butter, chopped into 1-inch chunks, in a large sauce pan, and heat to melt the butter. Remove from heat, and whisk in the cocoa and sugar. In a bowl, whisk the sour cream with the eggs and vanilla, then add to the beer mixture. Sift together the flour and baking soda, and fold into the batter. Pour into muffin molds and bake for 25 minutes, or until inserted cake tester comes out clean. Let stand 10 minutes, remove from muffin tin, and cool completely on a rack.
- Using a mixer, whip cream cheese until smooth, sift in sugar, and beat. Add milk, and beat until smooth. Spread glaze over cooled cupcakes.
- Note: make the glaze thicker or thinner by adding or subtracting milk.
Nutrition Facts : Calories 566.3, Fat 19.9, SaturatedFat 11.7, Cholesterol 83.1, Sodium 372.4, Carbohydrate 77.6, Fiber 2.4, Sugar 49.2, Protein 7.1
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