Chocolate Whiskey and Beer Cupcakes

By Suruchi Avasthi
St. Patrick's Day Dinner Party with Natasha Lawler

Read the full story: Entertaining with Natasha Lawler

*photography by Andrea Hubbell; recipe from Smitten Kitchen

St. Patrick's Day Dinner Party with Natasha Lawler

St. Patrick's Day Dinner Party with Natasha Lawler

Chocolate Whiskey and Beer Cupcakes

Serves 20

Chocolate Whiskey and Beer Cupcakes

By Camille Styles


for the chocolate cupcakes:

  • 1 cup stout (Guinness)
  • 1 cup unsalted butter
  • 3/4 cup unsweetened cocoa powder
  • 2 cups all purpose flour
  • 2 cups sugar
  • 1 1/2 teaspoons baking soda
  • 3/4 teaspoon salt
  • 2 large eggs
  • 2/3 cup sour cream

for the ganache filling:

  • 8 oz bittersweet chocolate
  • 2/3 cup heavy cream
  • 2 tablespoons butter, room temperature
  • 1 to 2 teaspoons Irish Whiskey

for the Baileys frosting:

  • 3 to 4 cups confectioner sugar
  • 1 stick unsalted butter, room temperature
  • 3 to 4 tablespoons Baileys


for the cupcakes:

  1. Preheat oven to 350°F. Line 24 cupcake cups with liners.
  2. Bring the stout and butter to a simmer in a large saucepan over medium heat. Add the cocoa powder and whisk until smooth. Cool.
  3. Whisk together the flour, sugar, baking soda, and 3/4 teaspoon salt in a bowl.
  4. In a separate bowl with an electric mixer, beat the eggs and sour cream together, adding the stout-chocolate mix to eggs to combine.
  5. Add the flour mixture and beat briefly on slow speed. Use a spatula to fold better until completely combined.
  6. Pour batter into lined cupcake tin, filling cups about 2/3 to 3/4 full. Bake cakes until toothpick comes out clean. Cool completely.

for the filling:

  1. Chop the chocolate and transfer to heatproof bowl.
  2. Heat cream in a separate bowl until simmering and pour over chocolate. Let sit for one minute and stir until smooth.
  3. Add the butter and whiskey and stir until combined.

for the frosting:

  1. Whip the butter in bowl of electric mixer until light and fluffy. Slowly add powdered sugar. When frosting is thick, drizzle in Baileys and whip until combined.

to serve:

  1. Using a small round cookie cutter, cut out the center of the cupcake so there is a little crevice to fill with ganache.
  2. Place ganache into a piping bag and fill each cupcake hole to the top.
  3. In a separate piping bag, add the frosting and ice and decorate cupcakes as desired.

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