Irish Coffee Cupcakes

By • April 15, 2011 • 11 Comments



Author Notes: I've always loved coffee ice cream, so I decided to make coffee cake, too (not to be confused with coffeecake). For St. Patrick's Day, naturally I busted out my Bailey's buttercream to go with these whiskey-basted cupcakes. Cheers! - someonewhobakessomeonewhobakes

Food52 Review: These inventive Irish coffee cupcakes are sure to satisfy your sweet tooth. The very adult frosting is laced with a healthy dose of Irish cream and the cupcakes are brushed with whiskey after baking to keep them moist and boozy. Forget St. Patrick's Day, they'd be delicious any day of the year. - biffbourgeoisStephanie Bourgeois

Serves 18-20

Cake:

  • 1 cup unsalted butter, room temperature
  • 2 cups sugar
  • 4 eggs
  • 1 1/2 cup self-rising flour
  • 1 1/4 cup all-purpose flour
  • 1/2 cup strong brewed coffee
  • 1/2 cup milk
  • 1 teaspoon vanilla extract
  • 1 rounded teaspoon instant espresso or coffee
  • 1-3 tablespoon whiskey

Frosting:

  • 1 cup unsalted butter, room temperature
  • 1/4 teaspoon salt
  • 1 pound powdered sugar
  • 1/2 cup Bailey's Irish Cream
  1. For the cake: Preheat the oven to 350°. Cream together the butter and sugar with a mixer until light and fluffy. Add in the eggs, one at a time, beating in between each addition until well combined. Combine the flours in a bowl with a whisk. Combine the coffee, milk, and vanilla and alternate adding the flour and coffee mixtures, starting and ending with the flour. Mix until just combined, then add the rest of the instant coffee or espresso powder.
  2. Pour into 18-20 muffin tins lined with paper liners and bake 15-20 minutes or until a toothpick inserted into the center of them comes out clean. Remove to a cooling rack and brush/dribble with desired amount of whiskey. Cool completely before frosting, and sprinkle with additional instant coffee or espresso, if desired.
  3. For the frosting: Beat butter and salt with an electric mixer until creamy. Gradually add in the powdered sugar, alternating with additions of the Bailey's, and beat until creamy and smooth, 2-3 minutes. If not using immediately, refrigerate until ready to use.
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Comments (11) Questions (0)

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over 1 year ago Yuselin Maknoun

Well, they are big hit over and over. Made them for the birthday party, baked and sold boxes of them so far. Liquor and cupcakes a great combination!!

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over 1 year ago Sabine Gagnon

Just made these last night for a birthday party that was being celebrated at an Irish bar :) They were really tasty! I was hoping for a stronger whiskey hint so next time I'll just have to brush on more! The baileys frosting was an excellent compliment to the cupcake.

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over 1 year ago Yuselin Maknoun

Making these tonight for a gentleman that turns 80 tomorrow and always has an irish coffee after his meal. I hope they come out great!

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over 2 years ago blondebomber

love, love, LOVE Irish coffee! these look like the best cupcakes ever. I must try this ASAP! Thanks for sharing with us.

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about 3 years ago food grrrl

oh my.....thought i was done baking for today....but no, i have to try these:-)

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over 3 years ago singing_baker

These look fabulous and I love the piping on top!

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over 3 years ago Midge

Oh wow, I just posted a similar recipe but yours look and sound stunning.

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over 3 years ago someonewhobakes

aww, thanks ladies! and the piping wasn't too bad, using a big fat tip makes it go really quickly.

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over 3 years ago drbabs

Barbara is a trusted source on General Cooking.

love

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over 3 years ago Lizthechef

Lovely recipe and what a super photo! All that piping would have me on the floor...

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over 3 years ago Helen's All Night Diner

Wow! These look wonderful! Love the way you took the time to pipe the frosting, looks beautiful.