Irish Coffee Cupcakes

Irish Coffee Cupcakes


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These desserts are for grown-ups! They make a great treat for St. Patrick's Day or really any other time of year.

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Serving Size / Yield

15 servings


  • 2 C. all-purpose flour
  • 1 tsp. baking powder
  • 1/4 tsp. baking soda
  • 1/4 tsp. salt
  • 1/2 C. boiling water
  • 2 Tbsp. instant-espresso powder
  • 1/4 C. whole milk
  • 1 stick unsalted butter, room temperature
  • 1/2 C. granulated sugar
  • 1/2 C. packed light-brown sugar
  • 2 lg. eggs
  • 1 C. heavy cream
  • 1 Tbsp. confectioners' sugar
  • 1 Tbsp. whiskey
  • 1 pkg. Instant-espresso powder, for dusting

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1. Preheat oven to 350 degrees. Make the cupcakes: Whisk together flour, baking powder, baking soda, and salt. Pour water over espresso powder; let cool. Combine espresso with milk. Beat butter and granulated and brown sugars with a mixer on medium speed until pale and fluffy, about 3 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in flour mixture in 3 additions, alternating with espresso-milk mixture, beginning and ending with flour (batter may look broken).

2. Fill 15 cups (of two 12-cup muffin tins) three-quarters full. Bake until a toothpick inserted into the centers comes out clean, 20 to 22 minutes. Let cool; turn out cupcakes from tins.

3. Make the frosting: Whisk together cream and confectioners' sugar until medium peaks form. Add whiskey; whisk until slightly stiff peaks form.

4. Top each cupcake with 2 tablespoons frosting; dust with espresso powder.

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