Best 3 Irish Cocktail Cupcakes Recipes

In the realm of culinary delights, few confections can rival the allure of the Irish cocktail cupcake, a delectable treat that tantalizes the taste buds with its boozy infusion and delightful flavor combinations. Whether you desire a decadent dessert to grace your dinner party or a sweet indulgence to brighten your afternoon, embarking on a culinary adventure to discover the best recipe for this enchanting creation is an endeavor well worth pursuing. With a multitude of variations and techniques to explore, the journey to find the perfect Irish cocktail cupcake recipe promises to be a delightful voyage through a world of sweet sensations.

Here are our top 3 tried and tested recipes!

IRISH COCKTAIL CUPCAKES

Irish Cocktail Cupcakes image

If you've ever had a shot of Irish whiskey and Irish cream dropped in a glass of Guinness®, this it in dessert form. The best cupcake ever.

Provided by inskydiamonds

Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes Irish Cream

Time 1h5m

Yield 18

Number Of Ingredients 13

Ingredients

1 cup Irish stout beer (such as Guinness®)
9 tablespoons unsalted butter, cut into 1-inch pieces
2 cups dark brown sugar
¾ cup unsweetened cocoa powder
¾ cup sour cream
2 eggs
1 tablespoon vanilla extract
2 cups all-purpose flour
2 ½ teaspoons baking soda
1 stick unsalted butter, at room temperature
2 tablespoons Irish cream liqueur (such as Baileys®), or more to taste
2 teaspoons Irish whiskey (such as Jameson®), or to taste
3 cups confectioners' sugar

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Line a muffin tin with paper liners.
Combine stout beer and butter in a large saucepan over low heat. Heat until butter melts, about 5 minutes. Remove from heat and whisk in brown sugar and cocoa.
Whisk sour cream, eggs, and vanilla extract in a bowl; pour into the saucepan and mix until a smooth batter forms.
Stir flour and baking soda together. Fold into the batter. Divide batter evenly among the prepared muffin cups.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 25 minutes. Leave in the tin for 10 minutes, then transfer to a wire rack to cool completely.
Make frosting while the cupcakes cool. Place butter in a large mixing bowl and beat with an electric mixer on medium-high speed for 2 to 3 minutes. Mix in Irish cream and whiskey on low speed. Gradually spoon in confectioners' sugar, mixing on low speed until frosting is smooth and creamy.
Spread frosting over cupcakes.

Nutrition Facts : Calories 369.8 calories, Carbohydrate 58.3 g, Cholesterol 53.7 mg, Fat 14.1 g, Fiber 1.6 g, Protein 3.4 g, SaturatedFat 8.6 g, Sodium 197.6 mg, Sugar 44.3 g

IRISH COFFEE CUPCAKES

Irish Coffee Cupcakes image

In celebration of St. Patrick's Day, we've reimagined the traditional drink as a cupcake for grown-ups. The moist, delicate Irish Coffee Cupcakes are flavored with espresso and brown sugar and topped with billowy whipped-cream frosting spiked with whiskey. A dusting of espresso powder makes a festive finish. If you don't have two muffin tins, bake these cupcakes in batches.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes Cupcake Recipes

Yield Makes 15

Number Of Ingredients 15

Ingredients

2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup boiling water
2 tablespoons instant-espresso powder
1/4 cup whole milk
1 stick unsalted butter, room temperature
1/2 cup granulated sugar
1/2 cup packed light-brown sugar
2 large eggs
1 cup heavy cream
1 tablespoon confectioners' sugar
1 tablespoon whiskey
Instant-espresso powder, for dusting

Steps:

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).
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.
Make the frosting: Whisk together cream and confectioners' sugar until medium peaks form. Add whiskey; whisk until slightly stiff peaks form.
Top each cupcake with 2 tablespoons frosting; dust with espresso powder.

IRISH COCKTAIL CUPCAKES

Irish Cocktail Cupcakes image

If you've ever had a shot of Irish whiskey and Irish cream dropped in a glass of Guinness®, this it in dessert form. The best cupcake ever.

Provided by inskydiamonds

Categories Irish Cream Desserts

Time 1h5m

Yield 18

Number Of Ingredients 13

Ingredients

1 cup Irish stout beer (such as Guinness®)
9 tablespoons unsalted butter, cut into 1-inch pieces
2 cups dark brown sugar
¾ cup unsweetened cocoa powder
¾ cup sour cream
2 eggs
1 tablespoon vanilla extract
2 cups all-purpose flour
2 ½ teaspoons baking soda
1 stick unsalted butter, at room temperature
2 tablespoons Irish cream liqueur (such as Baileys®), or more to taste
2 teaspoons Irish whiskey (such as Jameson®), or to taste
3 cups confectioners' sugar

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Line a muffin tin with paper liners.
Combine stout beer and butter in a large saucepan over low heat. Heat until butter melts, about 5 minutes. Remove from heat and whisk in brown sugar and cocoa.
Whisk sour cream, eggs, and vanilla extract in a bowl; pour into the saucepan and mix until a smooth batter forms.
Stir flour and baking soda together. Fold into the batter. Divide batter evenly among the prepared muffin cups.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 25 minutes. Leave in the tin for 10 minutes, then transfer to a wire rack to cool completely.
Make frosting while the cupcakes cool. Place butter in a large mixing bowl and beat with an electric mixer on medium-high speed for 2 to 3 minutes. Mix in Irish cream and whiskey on low speed. Gradually spoon in confectioners' sugar, mixing on low speed until frosting is smooth and creamy.
Spread frosting over cupcakes.

Nutrition Facts : Calories 369.8 calories, Carbohydrate 58.3 g, Cholesterol 53.7 mg, Fat 14.1 g, Fiber 1.6 g, Protein 3.4 g, SaturatedFat 8.6 g, Sodium 197.6 mg, Sugar 44.3 g

Tips:

Use fresh ingredients for the best flavor.
Chill the cupcake batter for at least 30 minutes before baking to prevent the cupcakes from rising too much.
Fill the cupcake liners only 2/3 full to prevent the cupcakes from overflowing.
Bake the cupcakes until a toothpick inserted into the center comes out clean.
Let the cupcakes cool completely before frosting them.
Use a piping bag or a ziplock bag with the corner snipped off to frost the cupcakes.
Decorate the cupcakes with sprinkles, chopped nuts, or other desired toppings.

Conclusion:

These Irish cocktail cupcakes are the perfect way to celebrate St. Patrick's Day or any other special occasion. They are moist, flavorful, and topped with a delicious frosting. With a little planning and effort, you can make these cupcakes at home and impress your friends and family. Whether you are a seasoned baker or a beginner, these Irish cocktail cupcakes are sure to be a hit. So grab your ingredients and get baking!