CHOCOLATE GUINNESS® CUPCAKES WITH IRISH CREAM FROSTING
Good St. Patrick's Day dessert. Very light and moist. The frosting is the showstopper, though!
Provided by Cara
Categories World Cuisine Recipes European UK and Ireland Irish
Time 1h
Yield 66
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease 3 mini-muffin tins or line cups with paper liners; this recipe makes about 66 mini cupcakes.
- Melt 1 1/4 cups butter in a saucepan over low heat, add cocoa powder, and whisk until smooth. Stir in beer and vanilla extract. Remove from heat and allow to cool.
- Combine flour, baking soda, baking powder, and salt and sift into in a large bowl. Mix in sugar. Add beer mixture and stir until thoroughly combined. Add eggs, stirring until well incorporated. Spoon batter into the prepared mini-muffin cups, filling each 3/4 full.
- Bake in the preheated oven until tops spring back when lightly pressed, 10 to 11 minutes. Cool in the tins for 5 minutes. Transfer to a wire rack and let cool, about 20 minutes.
- Beat 1 1/2 cups butter and confectioners' sugar in a bowl using an electric mixer. Add Irish cream liqueur, 1 tablespoon at a time, and beat until light, fluffy, and white in color, about 10 minutes. Top cooled cupcakes with frosting.
Nutrition Facts : Calories 131.8 calories, Carbohydrate 14.6 g, Cholesterol 26 mg, Fat 8 g, Fiber 0.4 g, Protein 0.7 g, SaturatedFat 5 g, Sodium 92.3 mg, Sugar 12 g
CHOCOLATE STOUT CUPCAKES WITH IRISH CREAM BUTTERCREAM
Magic happens when you combine stout beer with Betty Crocker™ Super Moist™ devil's food cake.
Provided by By Angie McGowan
Categories Dessert
Time 1h30m
Yield 24
Number Of Ingredients 9
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pans). Place foil or paper baking cup in each of 24 regular-size muffin cups.
- In large bowl, beat all cupcake ingredients with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Divide batter among muffin cups.
- Bake 18 to 23 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove cupcakes from pans to cooling racks. Cool completely.
- In large bowl, beat shortening and butter with electric mixer on low speed until smooth. Gradually add powdered sugar, 1 cup at a time, beating until combined. Add vanilla and 2 tablespoons of the liqueur; beat until blended. Add enough of the remaining 1 to 2 tablespoons liqueur, 1 teaspoon at a time, beating until frosting is light and fluffy.
- Spoon frosting into decorating bag fitted with #1M star tip; pipe frosting in circular pattern on tops of cupcakes.
Nutrition Facts : Calories 280, Carbohydrate 35 g, Cholesterol 35 mg, Fiber 0 g, Protein 1 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 190 mg, Sugar 28 g, TransFat 1 g
CHOCOLATE BEER CUPCAKES WITH WHISKEY FILLING AND IRISH CREAM ICING
Chocolate beer 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 Irish Recipes
Time 1h35m
Yield 24
Number Of Ingredients 16
Steps:
- Preheat the 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 beer mixture, then flour mixture; beat until 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, one cup at a time, until frosting is smooth and spreadable. Beat in Irish cream liqueur; adjust the 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
CHOCOLATE BEER CUPCAKES WITH WHISKEY FILLING AND IRISH CREAM ICING
Chocolate beer 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 Irish Recipes
Time 1h35m
Yield 24
Number Of Ingredients 16
Steps:
- Preheat the 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 beer mixture, then flour mixture; beat until 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, one cup at a time, until frosting is smooth and spreadable. Beat in Irish cream liqueur; adjust the 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
GUINNESS® CHOCOLATE CAKE WITH IRISH CREAM FROSTING
Super yummy cake that even a non-drinker will enjoy! For St. Patrick's Day or any other day that you want!
Provided by Dannielle Fontela
Categories Desserts Frostings and Icings Chocolate
Time 1h40m
Yield 10
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch springform pan.
- Pour stout beer into a large saucepan over medium-low heat. Add 1 cup sliced butter; heat until butter is melted, about 5 minutes. Whisk in white sugar and cocoa powder until dissolved. Remove from heat.
- Mix sour cream, eggs, and 1 tablespoon vanilla extract together in a bowl. Stir into beer mixture. Whisk flour and baking soda into the beer mixture until batter is smooth; pour into the greased pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 60 minutes. Run a knife around the edge of the cake; cool to room temperature on a wire rack, about 30 minutes. Remove ring and transfer cake to a serving platter.
- Beat 1/2 cup butter and cream cheese together in a bowl. Add vanilla extract. Mix in confectioners' slowly until icing is smooth. Add Irish cream liqueur 1 tablespoon at a time to thin frosting to a spreading consistency. Spread frosting over cooled cake.
Nutrition Facts : Calories 673.7 calories, Carbohydrate 83.5 g, Cholesterol 126.5 mg, Fat 35.4 g, Fiber 1.4 g, Protein 5.1 g, SaturatedFat 21.9 g, Sodium 306 mg, Sugar 67 g
IRISH COCKTAIL CUPCAKES
If you've ever had a shot of Irish whiskey and Irish cream dropped in a glass of Guinness®, this it in dessert form. The best cupcake ever.
Provided by inskydiamonds
Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes Irish Cream
Time 1h5m
Yield 18
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a muffin tin with paper liners.
- Combine stout beer and butter in a large saucepan over low heat. Heat until butter melts, about 5 minutes. Remove from heat and whisk in brown sugar and cocoa.
- Whisk sour cream, eggs, and vanilla extract in a bowl; pour into the saucepan and mix until a smooth batter forms.
- Stir flour and baking soda together. Fold into the batter. Divide batter evenly among the prepared muffin cups.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 25 minutes. Leave in the tin for 10 minutes, then transfer to a wire rack to cool completely.
- Make frosting while the cupcakes cool. Place butter in a large mixing bowl and beat with an electric mixer on medium-high speed for 2 to 3 minutes. Mix in Irish cream and whiskey on low speed. Gradually spoon in confectioners' sugar, mixing on low speed until frosting is smooth and creamy.
- Spread frosting over cupcakes.
Nutrition Facts : Calories 369.8 calories, Carbohydrate 58.3 g, Cholesterol 53.7 mg, Fat 14.1 g, Fiber 1.6 g, Protein 3.4 g, SaturatedFat 8.6 g, Sodium 197.6 mg, Sugar 44.3 g
More about "chocolate beer cupcakes with whiskey filling and irish cream icing recipes"
CHOCOLATE STOUT CUPCAKES WITH WHISKEY GANACHE AND …
From delish.com
Cuisine AmericanEstimated Reading Time 2 minsServings 24
- Line 24 cupcake cups with liners. Bring 1 cup stout and 1 cup (2 sticks) butter to simmer in heavy large saucepan over medium heat.
VEGAN CHOCOLATE CUPCAKES WITH IRISH CREAM FROSTING
From mayihavethatrecipe.com
GUINNESS CHOCOLATE CUPCAKES WITH GANACHE FILLING AND …
From lemonblossoms.com
CHOCOLATE CUPCAKE RECIPE FROM SCRATCH - THE BUSY BAKER
From thebusybaker.ca
GUINNESS, BAILEY’S AND JAMESON CHOCOLATE CUPCAKES RECIPE
From irishcentral.com
GUINNESS CHOCOLATE CUPCAKES WITH IRISH WHISKEY FROSTING
From creative-culinary.com
4.8/5 (15)Total Time 30 minsCategory Cakes, Cupcakes & CheesecakeCalories 352 per serving
- In a medium saucepan on low heat, combine beer and butter and keep on low until butter dissolves.
- Once butter is melted, slowly whisk in sugar, cocoa and espresso until they have completely dissolved.
- Set mixture aside and allow to cool for at least 5 minutes (room temperature is fine but no hotter).
CHOCOLATE BEER CUPCAKES WITH WHISKEY FILLING AND IRISH CREAM …
From cookthismeal.com
5/5 (10)Calories 387 per servingServings 24
CHOCOLATE BEER CUPCAKES WITH WHISKEY FILLING AND IRISH CREAM …
From pinterest.ca
CHOCOLATE GUINNESS CUPCAKES (+ BAILEYS FROSTING) - AVERIE COOKS
From averiecooks.com
CHOCOLATE BEER CUPCAKES WITH WHISKEY FILLING AND IRISH CREAM ICING
From nononsense.recipes
CHOCOLATE BEER CUPCAKES WITH WHISKEY FILLING AND IRISH CREAM ICING ...
From pinterest.ca
CHOCOLATE CUPCAKES RECIPE - GRACE PARISI - FOOD & WINE
From foodandwine.com
IRISH DEATH CUPCAKES WITH IRISH WHISKEY FROSTING - IRON HORSE …
From ironhorsebrewery.com
DOUBLE DARK CHOCOLATE CUPCAKES WITH PEANUT BUTTER FILLING
From faws.netlify.app
IRISH CAR BOMB CUPCAKES RECIPE - BROWN EYED BAKER
From browneyedbaker.com
BEST-EVER CHOCOLATE CUPCAKES - DELISH
From delish.com
CHOCOLATE BEER CUPCAKES WITH WHISKEY FILLING AND IRISH CREAM …
From scribd.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love