Chocolate Beer Cupcakes With Whiskey Filling And Irish Cream Icing Recipe

I made this recipe from Brown Eyed Baker's blog. It is fantastic. I followed the recipe just as written on her blog and came out with a moist cupcake, slightly bitter filling, and a sweet buttercream that happily balanced out the ganache center. I also went one step farther and mixed up a Bailey's Salted Caramel drizzle for the top and that took them over the top. (For the drizzle, I used 1/2 cup caramel ice cream topping, a Tbsp of Bailey's, and salted it to taste. ) I'd definitely recommend making these!

I made these cupcakes for a friend's birthday which is the day before St. Patrick's Day. I made the cupcakes exactly as written with modifications for our high altitude (over 5,000 ft.). The cupcakes were fantastic! The only thing that I might have done differently would be to increase the filling and frosting as I ran out of it before I had filled all of the cupcakes. I used the correct alcoholic mixture as well. FYI you can but small miniatures for the filling and frosting. Which is what I did. I also used good quality chocolate and cocoa for the recipe. These may take a while to make, but they are truly awesome and worth all of the time involved. I also used my Wilton cupcake corer for the first time, which may be why I needed extra filling. The corer, once I figured it out, made it easy to take out the extra cupcake material in the middle. I used the cupcake cores to make my Grandma Scherer's "cake". She could never get any cake to come out of the pan, so she would crumble it up and fold it into whipped cream along with some fruit. I did the same with my middles adding dried cherries.

These were BIG hit with everyone who tried them! I've made them twice, using Guinness the first time and a chocolate stout the second and both were delicious. I increased the whiskey to 2 tablespoons for the filling and it was just enough to give a noticeable flavor. I doubled the frosting but you really need 1 1/2 batches to ice them well. I had no problems with consistency that other viewers reported and used a cookie press to apply the icing. Don't be intimidated by the time: Most of it is 'wait time'--waiting for the cupcakes to bake, then cool and the filling to cool. While the cupcakes are baking make the filling to give it a chance to cool and save a little time. NOTE: the filling must really come to room temp to thicken up; this takes a while. I found the cupcakes didn't rise as well the first time, but my daughter used foil cupcake liners and later read these may be the reason. No problem the second time using paper liners.

I made this for my husband’s 40th birthday and his two best friends were jealous! I only had 10 adults to eat 24 cupcakes (the kiddos got fun green alien monster cupcakes, but from a store bought vanilla box mix because I’m crazy, not MAGIC) and I had no leftovers because what leftovers weren’t eaten on the spot were taken to ease the journey home. I took the advice from other commenters and increased the frosting amount by 50% and erred on the side of excess and used 5 Tbs. of Baileys. Honestly, the frosting alone is worth the recipe, it would pair well with a pumpkin, cappuccino, or spice cake too!

AMAZING cupcakes!! I am repeatedly asked to make these. Everyone loves them. Double the frosting. Oh...and once the cupcakes have cooled I use a basting brush to brush a little extra Jameson Irish Whiskey on the tops before I frost them. I also drizzle the filling on top of the frosting for a little added touch.

I will make these again. I made them exactly as directed, the cupcake part. the icing I did make differently as it clumped up so I had to add milk. I ended up doing a buttercream frosting with the Bailey's - no clue how much I used as I did it to taste. The filling, even when cooled for an hour was still liquid but a thick liquid, when I filled the cupcake. However, I did place the cooled and frosted cupcakes in the fridge over night. The filling did solidify and was no longer liquid. The cocoa I used was Hershey's Special Dark and Guinness was the stout I used. I used 2 teaspoons of the whisky for the filling. Prior to putting the cupcakes in the fridge, the filling had the after taste of the whisky. But, once it became solid, there was not an after taste. I might up the whisky by 1-2 teaspoons next time. these were a hit, even my Father In-Law liked them and he does not eat sweats!

Made it today and it was a huge hit.

The cupcakes are time consuming so I made this as a sheet cake and poked holes for the ganache. It turned out great and people who have had both from my kitchen preferred the sheet cake as this is a very rich cake and a small piece goes a long way.

This is a great recipe if you love chocolate cupcakes. I followed the recipe at they were fantastic. Only thing I would recommend is to make at least 1 1/2 times the frosting, as I did run out and had to make more. I think 2 times would be too much, but it's great frosting.

Made these for a party today and boy what a treat everyone raved about them . I did change the icing a little bit I doubled the batch but added 1 1/2 cups of butter extra baileys and only 4 cups of powder sugar and it turned out great

This recipe was delicious! I think I would still give it 5 stars the way it was, but I made some tiny adjustments that I thought I'd share… I really wanted the cupcakes to have a subtle alcohol flavor, so after I baked, cooled, and cored them, I put together some Baileys & Jameson in a glass and used a small brush to brush it across cupcakes. I think this really helped with that flavor in the end. I also read reviews about trouble with the frosting… I kind of winged it, but instead of using all butter, I used 1/2 butter, 1/2 cream cheese (and yes, you will likely need 1.5x the amount stated in the recipe), and mixed for a 6-7 mins to achieve fluffiness. I put in several tbsp of Bailey's, and then added powdered sugar until I reached a nice consistency – I believe I ended up adding 3-4 cups. Final result was creamy, thick, and not overly sweet. One last thing: my filling came out pretty thick, so I ended up with a big chunk of really sweet, rich chocolate ganache in the middle of the cupcake. I happened to like it, but my roommate thought it was a bit much since it wasn't really evenly distributed. Next time, I might experiment with putting a layer of the filling on top of the cupcake, rather than inside it, before frosting it – assuming that it still comes out just as thick next time. That way, it's almost like a "base layer" of frosting, and you end up with a little mouthful in each bite. Ultimately, will depend on the thickness, I think. All in all, worth the effort!

Now a family tradition.

So delicious! I always get so many compliments on the flavours in this moist delicious cupcake.

I made these the first time in college and five years later, I searched high and low for this recipe again because it makes for some dang good St. Paddy's cupcakes!

I think these may be the best cupcakes I’ve ever had! So moist and delicious. I skipped the filling because of time and they were still amazing. I can’t wait to make them again!

I sent this recipe to my son and said “this is what I want for my birthday dessert”. He does NOT bake so it was kind of a joke. Well, he made them, as written, and they were delicious!!! The chocolate cake and filling were yummy! And the Irish Cream frosting complemented the cupcake beautifully! I will be adding this recipe to my list! Even if you are not a baker, give this one a try.

These are also known as Irish Car-bomb Cupcakes. I've made them several times. They're always a hit. Very time intensive.

Keeping frosting recipe!! Will make again, but skipping the beer and replacing with Bailey's!!

The recipe turned out great! For once, the amount of every part - batter, filling, and frosting - was accurate to the number of cupcakes the recipe states. The frosting has such a nice flavor, not sicky sweet. The only thing that wasn’t dead on for me was the bake time. I checked at 17 minutes and the centers were still liquid, but I was using a silicone muffin pan. The total bake time was closer to 30 minutes, at least in my oven with silicone baking pan. I will definitely make these again!

I am not a cupcake fan and these were hands down the best cupcakes. I get repeat requests for them - moist, light, decedent...just perfect.