Coffee and Rye Cupcakes

April 17, 2011


Author Notes: My husband and I recently took a little road trip to Providence, R.I., where we ate dinner at the fabulous La Laiteria and took home a whiskey cupcake with cream cheese frosting from their adjoining market. Wow, was it ever delicious—a standout in the overcrowded field of super-sweet cupcakes. Here’s my attempt at reproducing it using rye whiskey and adding a coffee kick, inspired by the classic Irish coffee combo. - Midge

Midge

Food52 Review: Midge's cupcakes have a beautiful moist cake with an excellent crumb. There's just enough coffee flavor plus a little something extra from the rye whiskey. Though sure to satisfy your dessert craving, the cupcakes don't have too much sugar and it's easy to eat more than one. The whisper of coffee in the luscious cream cheese icing ties everything together for one delicious cupcake! - biffbourgeoisStephanie Bourgeois

Makes: a dozen cupcakes

Ingredients

Cupcakes

  • 1 3/4 cups AP flour
  • 1 1/2 teaspoons baking soda
  • 1/4 teaspoon fine sea salt
  • 1/2 cup unsalted butter, room temperature
  • 1 1/2 cups lightly packed dark brown sugar
  • 1 teaspoon vanilla
  • 2 eggs
  • 1/2 cup Greek yogurt, full fat
  • 1/2 cup strong coffee
  • 1/3 cup rye whiskey (I used Old Overholt)

Coffee Cream Cheese Frosting

  • 1/2 cup unsalted butter, softened
  • 4 ounces cream cheese, room temperature
  • 1 1/2 cups confectioner's sugar
  • 1 teaspoon vanilla
  • 3 tablespoons strong coffee
In This Recipe

Directions

  1. Line a muffin tin with cupcake liners. Preheat oven to 350 F.
  2. Sift together flour, baking soda, and salt. Set aside.
  3. In the bowl of a standing mixer, cream together butter and sugar on medium-high for 2 minutes. Lower the mixer speed down a notch or two; add vanilla and then eggs, one at a time, until mixture looks combined.
  4. With the mixer on medium-low, alternately fold in the yogurt and dry ingredients. Then gradually add the whiskey and coffee until the mixture is smooth. Don’t overbeat.
  5. Spoon batter into muffin tin, filling each cupcake liner about three-fourth full. Bake for 15-20 minutes or until a toothpick inserted into the center of one comes out clean.
  6. Cool on rack. Frost when completely cool.
  7. For the frosting: In the bowl of standing mixer, using whisk attachment, combine butter and cream cheese until smooth. Add sugar, vanilla, and coffee and whisk on high until smooth. This could take several minutes if your butter and cream cheese weren't totally soft.

More Great Recipes:
Cake|Cupcake|Whiskey/Whisky|Coffee|Cream Cheese|Make Ahead|Vegetarian|Dessert

Reviews (26) Questions (0)

26 Reviews

lastnightsdinner April 23, 2011
Love it! And I'll have to tell Kate the next time I see her that her cupcakes inspired you :)
 
Author Comment
Midge April 24, 2011
Thanks so much lnd! Lucky you for having La Laiteria - and those cupcakes-- so close.
 
wssmom April 22, 2011
Great combo!
 
Author Comment
Midge April 24, 2011
thanks wssmom!
 
hardlikearmour April 22, 2011
Wowza! These sound beyond good.
 
Author Comment
Midge April 22, 2011
thank you hla!
 
AppleAnnie April 21, 2011
So nice to see that you are using yogurt in the cupcake batter. I look forward to trying this recipe
 
Author Comment
Midge April 22, 2011
thanks! I love yogurt in any application..
 
fiveandspice April 18, 2011
Yum! Great idea!
 
Author Comment
Midge April 19, 2011
thanks fiveandspice!
 
cheese1227 April 17, 2011
These look fabulous!
 
Author Comment
Midge April 18, 2011
thanks cheese1227!
 
lapadia April 17, 2011
Beautiful cupcakes, Midge!
 
Author Comment
Midge April 18, 2011
thank you lapadia!
 
Bevi April 17, 2011
Great recipe!
 
Author Comment
Midge April 18, 2011
thanks Bevi!
 
drbabs April 17, 2011
WOW.
 
Author Comment
Midge April 18, 2011
Thanks drbabs!
 
gingerroot April 17, 2011
Yum, Midge! These sound insanely good.
 
Author Comment
Midge April 18, 2011
thanks gingerroot!
 
Sagegreen April 17, 2011
Great pairings!
 
Author Comment
Midge April 18, 2011
thanks Sagegreen!
 
VanessaS April 17, 2011
wow, sounds delicious!
 
Author Comment
Midge April 18, 2011
thank you Vanessa!
 
mrslarkin April 17, 2011
oh. my. goodness. awesome!
 
Author Comment
Midge April 18, 2011
thanks so much mrsl!