chocolate cupcakes with whiskey filling and irish cream icing

Ingredients

• Servings: 2
• 1 cup irish (such as guinness®)
• 1 cup butter
• 3/4 cup unsweetened cocoa powder
• 2 cups all-purpose flour
• 2 cups white sugar
• 1 1/2 teaspoons baking soda
• 3/4 teaspoon salt
• 2 large eggs
• 2/3 cup sour cream
• 2/3 cup heavy whipping cream
• 8 ounces bittersweet chocolate, chopped
• 2 tablespoons butter
• 1 teaspoon , or more to taste
• 1/2 cup butter, softened
• 3 cups confectioners' sugar, or more as needed
• 3 tablespoons irish cream liqueur (such as baileys®), or more to taste

Recipe

Preparation Time: 30 mins Cook Time: 20 mins Ready Time: 1 hr 35 mins


• preheat oven to 350 degrees f (175 degrees c).
• line 24 muffin cups with paper liners.
• bring irish 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 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 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.