Irish Coffee Cupcakes with Bailey's Whipped Cream

Small Batch Irish Coffee Cupcakes

 It doesn't have to be a holiday to enjoy one of these Irish Coffee Cupcakes! Just like the classic coffee cocktail, these chocolate & coffee cupcakes are kissed with whiskey, and the fluffy whipped cream pillow on top of each one is infused with Bailey's Irish Cream! Sláinte!
Course Dessert
Cuisine American, Irish
Keyword irish coffee cupcakes
Prep Time 40 minutes
Cook Time 16 minutes
Cooling Time 45 minutes
Total Time 56 minutes
Servings 6
Calories 345kcal
Author Erica


Irish Coffee Cupcakes

  • 2 tablespoons unsalted butter softened
  • 1/4 cup granulated sugar
  • 1/4 cup brown sugar
  • 1 large egg room temperature
  • 1/2 teaspoon vanilla extract
  • 1/2 cup all-purpose flour
  • 1/4 cup unsweetend cocoa powder
  • 1 tablespoon instant espresso powder
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • Pinch kosher salt
  • 1/4 cup hot brewed coffee
  • 2 tablespoons Irish whiskey

Irish Whipped Cream

  • 2 ounces cream cheese softened
  • 1/4 cup granulated sugar
  • 1/2 tablespoon Irish cream
  • 3/4 cup heavy cream


Irish Coffee Cupcakes:

  • Preheat oven to 400 degrees F. Place 6 cupcake liners in a muffin pan. Set aside.
  • With a stand mixer or hand mixer, combine butter and sugars. Beat well until smooth, then add the egg and vanilla and mix until well combined. Add the dry ingredients and mix until just combined. Beat in the coffee and whiskey and beat until just combined (batter will be thin).
  • Divide evenly between prepared muffin cups. Place in the oven and immediately drop the temperature to 350 degrees F. Bake for 16-18 minutes, until the tops spring back when you touch them, and a toothpick inserted into the center comes out clean. Transfer the pan to a wire rack to cool completely.

Irish Whipped Cream:

  • With a stand mixer or hand mixer, beat the cream cheese and sugar until smooth. Add the Irish cream and mix until combined.
  • Slowly add the cream, whipping until thick, stiff peaks form (about 3 minutes).
  • Top each cupcake with the (stabilized) whipped cream, garnish, and serve.


Calories: 345kcal | Carbohydrates: 38g | Protein: 4g | Fat: 19g | Saturated Fat: 11g | Cholesterol: 88mg | Sodium: 102mg | Potassium: 186mg | Fiber: 1g | Sugar: 26g | Vitamin A: 720IU | Vitamin C: 0.2mg | Calcium: 59mg | Iron: 1.2mg