Description
Irish Coffee Cupcakes combine the rich flavors of coffee and Irish whiskey in a tender cake topped with a smooth, boozy cream cheese frosting. Perfect for coffee lovers seeking a delightful twist on classic cupcakes, these moist treats are finished with a chocolate-covered coffee bean and a dusting of cocoa powder for an elegant touch.
Ingredients
Cupcake Batter
- 1 ⅔ cups cake flour
- ¾ cup granulated sugar
- ¼ cup light brown sugar, lightly packed
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- 6 tablespoons unsalted butter, room temperature
- ½ cup milk
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon coffee extract
- 2 tablespoons Irish whiskey
Cream Cheese Frosting
- 14 tablespoons unsalted butter, softened
- 2 ounces cream cheese, softened
- 1 tablespoon coffee extract
- 2 tablespoons Irish whiskey
- 2 teaspoons vanilla extract
- 3 cups powdered sugar
- Pinch salt
- 2 tablespoons heavy cream or milk (more or less as needed)
Decoration
- 12 chocolate covered coffee beans
- Cocoa powder for dusting (optional)
Instructions
- Preheat oven: Preheat your oven to 375°F (190°C). Grease a standard 12-well muffin pan or line it with greased cupcake liners to prepare for baking.
- Mix dry ingredients: In a large mixing bowl, combine cake flour, granulated sugar, brown sugar, baking powder, and salt. Add the 6 tablespoons of unsalted butter and mix on low speed until the mixture is sandy and coarse in texture.
- Combine wet ingredients: In a separate measuring cup, whisk together the milk, eggs, vanilla extract, coffee extract, and Irish whiskey until well blended.
- Incorporate wet into dry: With the mixer on low speed, slowly drizzle the wet mixture into the dry ingredients. Scrape the sides and bottom of the bowl to ensure everything is well combined and mix again until the batter is smooth.
- Fill muffin pan and bake: Divide the batter evenly among the 12 muffin wells, filling each about ⅔ to ¾ full. Bake for 16 to 18 minutes or until a toothpick inserted into the center comes out clean.
- Cool cupcakes: Let the cupcakes rest in the pan for 5 minutes before transferring them to a wire rack to cool completely before frosting.
- Prepare frosting: Using a stand mixer with the whisk attachment, whip the 14 tablespoons of softened butter and cream cheese on medium-high speed until smooth and creamy.
- Add flavorings: Mix in the coffee extract, Irish whiskey, and vanilla extract until thoroughly combined.
- Add sugar and finish frosting: Gradually add powdered sugar and pinch of salt to the mixture on medium-low speed until mostly moistened. Scrape the sides and bottom of the bowl, then add heavy cream or milk and whip on medium-high speed for about 3 minutes until light and fluffy. Scrape down the bowl again and whip for an additional 30 seconds to perfect the texture.
- Frost cupcakes: Spread or pipe the frosting onto the cooled cupcakes in a decorative pattern as desired.
- Decorate: Top each cupcake with a chocolate-covered coffee bean and optionally dust with cocoa powder for a finishing touch.
Notes
- Do not overfill the muffin cups to prevent spilling during baking.
- Allow cupcakes to cool completely before frosting to avoid melting the frosting.
- If coffee extract is unavailable, strong brewed espresso can be substituted for a more intense coffee flavor.
- You can adjust the amount of Irish whiskey to taste, but reducing it too much may affect the flavor balance.
- For a smoother frosting, ensure butter and cream cheese are at room temperature before whipping.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Irish
