INGREDIENTS:
NUTRITIONAL FACTS:
DIRECTIONS:
CUPCAKES
Step 1
Preheat oven to 350 degrees
Step 2
Prepare cupcake tin by adding cupcake liners.
Step 3
In a medium saucepan on low heat, combine beer & butter. Keep on low until butter dissolves.
Step 4
Once butter is melted, slowly whisk in Swerve, cocoa and espresso until they have completely dissolved.
Step 5
Set mixture aside and allow to cool for at least 5 minutes (room temperature is fine but no hotter) In the meantime, sift together flour, baking soda and salt in a small bowl, then set aside.
Step 6
Mix together sour cream, vanilla, and eggs.
Step 7
Beat on low until combined then slowly blend the chocolate mixture into the sour cream and eggs, keeping mixer speed on low.
Step 8
Add flour one cup at a time and mix on medium speed until well blended but do not overmix.
Step 9
Pour cupcake mixture into the prepared cupcake lines to about 3/4 full.
Step 10
Bake for 15-18 minutes or until a toothpick insert into the middle comes out clean. 15 min. Was perfect for my oven.
Step 11
Cool cupcakes in the pan for about 10 minutes, then remove them to a wire rack to finish cooling.
FROSTING
Step 1
Cream the softened butter in the bowl of a mixer.
Step 2
Gradually add the Swerve Confectioners and mix until well combined.
Step 3
Add the vanilla and mix thoroughly.
Step 4
Add the Irish Whiskey One Tablespoon at a time and combine thoroughly.
Step 5
Spread on cupcakes with a knife or offset spatula or pipe using a piping bag and tip.
