Best 2 Irish Coffee Cupcakes Recipes

Indulge in the tantalizing flavors of Irish coffee, transformed into delectable cupcakes. This delightful treat combines the warmth of coffee with the richness of chocolate and a hint of Irish whiskey, resulting in a symphony of flavors that will captivate your taste buds. As you embark on this culinary journey, discover the secrets to creating these irresistible cupcakes, ensuring that every bite is a moment of pure bliss.

Check out the recipes below so you can choose the best recipe for yourself!

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.

COFFEE FROSTED IRISH CREAM CUPCAKES

Coffee Frosted Irish Cream Cupcakes image

The perfect cupcake for grown ups! I originally found this recipe on LifesAmbrosia website, and the irish cream filling is the frosting recipe from betty crockers irish cream brownies. Prep and cooking times approximated, it really depends how distracted I get while waiting for the cupcakes to cool :)

Provided by tiffany42457

Categories Dessert

Time 1h5m

Yield 17-20 serving(s)

Number Of Ingredients 15

Ingredients

1 (18 1/4 ounce) package yellow cake mix
1 (3 1/2 ounce) package cook and serve chocolate pudding mix (3.4 oz)
3 eggs
3/4 cup irish cream
1/3 cup vegetable oil
1 teaspoon vanilla extract
1/2 cup unsalted butter (softened)
2 cups powdered sugar
2 tablespoons irish cream
1/2 teaspoon vanilla
2 teaspoons milk
1/2 cup unsalted butter (softened)
3 3/4 cups powdered sugar
1 tablespoon milk
3 tablespoons coffee (instant coffee VIA by starbucks works well)

Steps:

Preheat oven to 325 degrees.
CUPCAKES.
Mix together cake and pudding mix,(sifting ingredients together if you have a sifter).
Mix together wet cupcake ingredients
Combine wet and dry ingredients.
Using paper lined cupcake pan, fill liners 2/3 full.
Bake for 20-25 minutes.
When cupcakes are done remove to cooling rack and allow to cool completely before next steps.
FILLING.
Beat butter until fluffy.
Add sugar, irish cream, vanilla, and milk.
Beat until uniform.
Cut "x" markes into the top of the cooled cupcakes with a knife (about 1 inch deep).
Place filling in patry bag with metal tip (round or star tips work best).
Fill inside of cupcake until filling level with top of cupcake.
FROSTING.
Beat butter until fluffy.
Slowly add remainig frosting ingredients.
I like to take the VIA and add it directly to tbsp of water, and make super strong coffee directly in tbsp then add it to mixture. I usually mix well after each addition of coffee and taste test to make sure the coffee flavor isn't too strong or too weak.
Once mixed frost cupcakes.
Optional: Dust with coco powder and top with chocolate covered espresso bean.

Nutrition Facts : Calories 458.3, Fat 19.6, SaturatedFat 8.3, Cholesterol 62.4, Sodium 235.9, Carbohydrate 69.6, Fiber 0.6, Sugar 55.4, Protein 2.8

Tips:

Use fresh coffee for the best flavor. Stale coffee will make your cupcakes taste bitter.
Don't overmix the batter. Overmixing will make the cupcakes tough.
Bake the cupcakes until a toothpick inserted into the center comes out clean. Overbaking will make the cupcakes dry.
Let the cupcakes cool completely before frosting them. This will help the frosting set properly.
If you don't have Irish whiskey, you can use another type of whiskey or even bourbon. Just make sure it's a good quality whiskey that you enjoy drinking.

Conclusion:

Irish coffee cupcakes are a delicious and festive treat that are perfect for any occasion. They're easy to make and can be customized to your liking. So next time you're looking for a sweet treat, give these cupcakes a try!