Irish coffee cupcakes are coffee-flavored cupcakes spiked with whiskey and topped with chocolate whiskey cream cheese frosting. Irish coffee brownie cupcakes are the same thing, but with a surprise inside…
…a hidden brownie center!
I probably don’t need to tell you how sensational these Irish coffee brownie cupcakes are, or how you need to make these cupcakes for St. Patrick’s Day, or how these are a coffee-lover’s dream. Just make them and see for yourself.
If you've tried this recipe, please RATE THE RECIPE and leave a comment below!
Irish Coffee Brownie Cupcakes for St. Patrick’s Day
- 5 tablespoons unsalted butter room temperature
- ½ cup sugar
- 1 egg
- ½ teaspoon vanilla extract
- 1/3 cup unsweetened cocoa powder
- 1/3 cup all-purpose flour
- ¼ teaspoon salt
- 1 cup whole milk
- 1 cup whole roasted coffee beans
- 1 ½ cup all-purpose flour
- ½ teaspoon salt
- 1 teaspoon baking soda
- ¼ teaspoon baking powder
- 1 cup unsalted butter room temperature
- 1 ¼ cup sugar
- 2 eggs
- ¼ cup whiskey
- Brownie batter from above
- 8 oz cream cheese
- ¼ cup unsalted butter room temperature
- 2 cups powdered sugar
- ½ cup unsweetened cocoa powder
- 2 tablespoons whiskey
In a medium-sized bowl, beat butter and sugar until light and fluffy.
Mix in eggs and vanilla until thoroughly combined.
Mix in cocoa powder, flour, and salt until just combined.
In a small saucepan on medium-high, heat milk and coffee beans until just boiling.
Remove from heat, cover, and steep for fifteen minutes.
Using a sieve, remove the beans from the milk and set the milk aside. You will only need ¾ cup of the milk, so it’s fine if some sticks to the beans during this process.
Preheat oven to 350 F.
In a medium-sized bowl, mix flour, salt, baking soda, and baking powder.
In a separate medium-sized bowl, beat butter and sugar until light and fluffy.
Add eggs to the butter/sugar mixture, mixing until fully incorporated.
In a small bowl, mix together whiskey and ¾ cup of the coffee-infused milk.
Alternately mix wet ingredients and dry ingredients into the butter/sugar bowl, mixing until just combined.
Fill cupcake liners ¾ full with cupcake batter.
Spoon 1 heaping tablespoon of brownie batter into the center of each cupcake.
Bake for 25 minutes or until cupcakes bounce back when lightly touched.
In a medium-sized mixing bowl, mix cream cheese and butter until light and fluffy.
Mix in powdered sugar a little bit at a time until fully combined.
Mix in cocoa powder and whiskey.
Spread or pipe onto cooled cupcakes. Use Wilton tip 106 for the piping style shown in the photos.