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 coffee cupcakes, irish coffee cupcakes
Prep Time 40 minutesminutes
Cook Time 16 minutesminutes
Cooling Time 45 minutesminutes
Total Time 56 minutesminutes
Servings 6
Calories 345kcal
Author Erica
Ingredients
Irish Coffee Cupcakes
2tablespoonsunsalted buttersoftened
¼cupgranulated sugar
¼cupbrown sugar
1large eggroom temperature
½teaspoonvanilla extract
½cupall-purpose flour
¼cupunsweetend cocoa powder
1tablespooninstant espresso powder
½teaspoonbaking powder
¼teaspoonbaking soda
Pinch kosher salt
¼cuphot brewed coffee
2tablespoonsIrish whiskey
Irish Whipped Cream
2ouncescream cheesesoftened
¼cupgranulated sugar
½tablespoonIrish cream
¾cupheavy cream
Instructions
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.