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!
Cuisine American, Irish
Keyword irish coffee cupcakes
Prep Time 40minutes
Cook Time 16minutes
Cooling Time 45minutes
Total Time 56minutes
Irish Coffee Cupcakes
1large eggroom temperature
1/4cupunsweetend cocoa powder
1tablespooninstant espresso powder
Pinch kosher salt
1/4cuphot brewed coffee
Irish Whipped 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.