Chocolate Beer Cupcakes with Whiskey Filling and Irish Cream Icing

Ingredients

• 1 cup all-purpose flour
• 1/2 cup cocoa powder
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 3/4 cup dark beer
• 1/2 cup butter, melted
• 3/4 cup granulated sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 1/2 cup whiskey
• 1/2 cup Irish cream liqueur
• 3 cups powdered sugar

Directions

1. Preheat oven to 350°F. Line a 12-cup muffin tin with cupcake liners.
2. In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
3. In a large bowl, whisk together the beer, butter, and sugar until well combined.
4. Add the eggs one at a time, whisking until fully incorporated. Add the vanilla extract and whisk until combined.
5. Add the dry ingredients to the wet ingredients and whisk until just combined. Do not overmix.
6. Fill each cupcake liner about two-thirds full with the batter. Bake for 18-20 minutes, or until a toothpick inserted into the center of each cupcake comes out clean.
7. Remove the cupcakes from the oven and let cool for 10 minutes in the pan, then transfer to a wire rack to cool completely.
8. Once the cupcakes are cool, use a sharp paring knife to cut a small circle in the top of each cupcake. Place the cut-out circles on a plate and set aside.
9. Mix together the whiskey and Irish cream liqueur in a small bowl. Using a spoon, carefully fill each cupcake with about 1 teaspoon of the whiskey mixture.
10. In a medium bowl, whisk together the powdered sugar and Irish cream liqueur until smooth. Spoon the icing over each cupcake, spreading it to the edges. Place the reserved cut-out circles in the center of each cupcake.
11. Enjoy!

Interesting Facts

• Beer and whiskey are two of the oldest alcoholic beverages in the world.
• Irish cream liqueur was invented in 1974 by a man named David Gluckman.
• Cupcakes have been popular since the 19th century.