Irish Coffee Cupcakes

129 Ratings
  • 5 26
  • 4 46
  • 3 35
  • 2 20
  • 1 2

In celebration of St. Patrick's Day, we've reimagined the traditional drink as a cupcake for grown-ups. The moist, delicate Irish Coffee Cupcakes are flavored with espresso and brown sugar and topped with billowy whipped-cream frosting spiked with whiskey. A dusting of espresso powder makes a festive finish. If you don't have two muffin tins, bake these cupcakes in batches.

Martha Stewart Living, March 2010

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Recipe Summary

Yield:
Makes 15
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Ingredients

For the Cupcakes
For the Frosting

Directions

  • Preheat oven to 350 degrees. Make the cupcakes: Whisk together flour, baking powder, baking soda, and salt. Pour water over espresso powder; let cool. Combine espresso with milk. Beat butter and granulated and brown sugars with a mixer on medium speed until pale and fluffy, about 3 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in flour mixture in 3 additions, alternating with espresso-milk mixture, beginning and ending with flour (batter may look broken).

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  • Fill 15 cups (of two 12-cup muffin tins) three-quarters full. Bake until a toothpick inserted into the centers comes out clean, 20 to 22 minutes. Let cool; turn out cupcakes from tins.

  • Make the frosting: Whisk together cream and confectioners' sugar until medium peaks form. Add whiskey; whisk until slightly stiff peaks form.

  • Top each cupcake with 2 tablespoons frosting; dust with espresso powder.

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Reviews (5)

129 Ratings
  • 5 26
  • 4 46
  • 3 35
  • 2 20
  • 1 2
Martha Stewart Member
03/17/2014
Ths flavor of the cupcakes was pretty good. The frosting is great...I used the Irish whiskey, but also added some cinnamon whiskey for a little more flavor. I also used a mocha instant coffee for the dusting on the frosting. However, I dont really like the cupcakes and frosting together. I feel like the cupcakes are too heavy for the whipped frosting and need something richer and thicker.
Martha Stewart Member
10/28/2013
The cupcake was good, but the frosting is gross... consider making a different one or add some coffee to the heavy cream.
Martha Stewart Member
03/04/2013
I make this cupcake today it's very very super Delicious love it .
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Martha Stewart Member
03/22/2012
What a nice cupcake this recipe makes. Not too sweet, just right. Good coffee flavor, not too heavy. I used whole wheat flour for extra goodness. I also have a heavy hand on the whiskey - I used more than the recipe says to use for the topping. Yummy!! All in all, easy delicious cupcake!
Martha Stewart Member
09/22/2010
These are so good! I made them one morning at my parents house. They lasted an hour. Plus, if there is any left over whipped cream (with the Irish Whiskey) you can add it to your coffee. YUM!
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