Make these decadent and flavorful chocolate beer cupcakes that are perfect for a winter celebration or any festive occasion! This recipe includes a rich whiskey filling and an Irish cream icing to elevate your baking game. Follow the detailed steps below to ensure success.
### Ingredients:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 3/4 cup unsweetened cocoa powder, sifted
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon (optional)
- 1/2 teaspoon ground nutmeg (optional)
- 1/4 teaspoon espresso powder (optional)
- 1 cup milk
- 1/2 cup vegetable oil
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- 1 3/4 cups stout beer, chilled and poured off sediment
- For filling:
- 1/2 cup heavy cream
- 1 tablespoon pure whiskey
- For icing:
- 1 cup powdered sugar
- 1/2 teaspoon Irish cream liqueur
### Instructions:
#### Step 1: Prepare the Cupcake Batter
1. **Preheat Oven and Line Molds**: Preheat your oven to 350°F (180°C). Line a muffin tin with paper liners.
2. **Mix Dry Ingredients**: In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, salt, and optional spices (cinnamon and nutmeg) until well combined.
3. **Combine Wet Ingredients**: In another bowl, mix milk, vegetable oil, eggs, and vanilla extract.
#### Step 2: Combine Mixtures
4. **Add Wet to Dry**: Gradually add the wet mixture to the dry ingredients, stirring just until moistened. Do not overmix.
5. **Fold in Beer**: Stir in the stout beer, ensuring a smooth batter with no lumps.
#### Step 3: Fill and Bake
6. **Fill Muffin Tins**: Divide the batter evenly among the muffin liners, filling about two-thirds full.
7. **Whiskey Filling**: In a small saucepan, heat heavy cream and whiskey over medium heat until just warm (not boiling). Let it cool for a few minutes before use.
8. **Add Whiskey to Batter**: Gently fold in the hot whiskey mixture into half of the remaining batter. This will create a marbled effect when baked.
#### Step 4: Bake
9. **Bake and Cool**: Bake cupcakes for about 20-25 minutes, or until a toothpick inserted into the center comes out clean.
10. **Let Cool**: Allow cupcakes to cool completely on a wire rack before decorating.
### Whiskey Filling:
1. **Whisk Heavy Cream & Whiskey**: Mix the warmed heavy cream and whiskey together thoroughly.
2. **Fill Holes**: Once cooled, use a small spoon or piping bag to fill the center of each cupcake with the whiskey filling.
### Irish Cream Icing:
1. **Mix Ingredients**: In a separate bowl, combine powdered sugar and Irish cream liqueur until smooth. Adjust sweetness by adding more sugar if necessary.
2. **Decorate Cupcakes**: Drizzle or pipe the icing over the cupcakes to create a stunning finish.
### Tips for Success:
- Ensure all ingredients are at room temperature before mixing.
- Chill the stout beer before use for better flavor integration.
- Store leftover cupcakes in an airtight container in the refrigerator for up to 3 days, allowing them to retain their moistness and flavor.
By following these detailed steps, you can create delicious chocolate beer cupcakes with whiskey filling and Irish cream icing that are sure to impress any guest. Enjoy your baking!