Are you Irish and looking for a delicious Irish dessert? Try these.
They are sure to be a crown pleaser.



Ingredients





1 cup Irish stout beer (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 Irish whiskey, 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



[b:9bc2926dcf]
Directions[/b:9bc2926dcf]

1. Preheat oven to 350 degrees F (175 degrees C).

2. Line 24 muffin cups with paper liners.

3. 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.

4. Whisk together flour, sugar, baking soda, and salt in a bowl until
thoroughly combined.

5. 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.

6. Divide batter between the prepared cupcake cups, filling each cup
about 2/3 full.

7. Bake in the preheated oven until a toothpick inserted into the
center of a cupcake comes out clean, about 17 minutes.

8. Cool the cupcakes completely. Cut cores out of the center of
each cupcake with a sharp paring knife. Discard cores.

9. Bring cream to a simmer in a saucepan over low heat; stir in
bittersweet chocolate until melted.

10. Mix in 2 tablespoons butter and Irish whiskey until butter is
melted; let mixture cool to room temperature. Filling will thicken as
it cools.

11. Spoon the filling into the cored cupcakes.

12. For frosting, whip 1/2 cup butter in a bowl with an electric
mixer until fluffy, 2 to 3 minutes.

13. 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.

14. Spread frosting on filled cupcakes.

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