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4.34 from 3 votes

Irish Coffee Brownie Cupcakes

Irish coffee brownie cupcakes are coffee-flavored cupcakes spiked with whiskey and topped with chocolate whiskey cream cheese frosting.
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Dessert
Cuisine: American
Keyword: brownie cupcakes, Irish coffee brownies, whiskey cream cheese frosting
Servings: 16 cupcakes
Calories: 447kcal
Author: Stef


Brownie Ingredients

  • 5 tablespoons unsalted butter room temperature
  • ½ cup sugar
  • 1 large egg
  • ½ teaspoon vanilla extract
  • 1/3 cup unsweetened cocoa powder
  • 1/3 cup all-purpose flour
  • ¼ teaspoon salt

Cupcake Ingredients

  • 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 large eggs
  • ¼ cup whiskey
  • Brownie batter from above

Frosting Ingredients

  • 8 oz cream cheese
  • ¼ cup unsalted butter room temperature
  • 2 cups powdered sugar
  • ½ cup unsweetened cocoa powder
  • 2 tablespoons whiskey


Brownie Directions

  • 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.
  • Set aside.

Cupcake Directions

  • 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.

Frosting Directions

  • 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.


Calories: 447kcal | Carbohydrates: 51g | Protein: 4g | Fat: 24g | Saturated Fat: 15g | Cholesterol: 95mg | Sodium: 245mg | Potassium: 144mg | Fiber: 1g | Sugar: 37g | Vitamin A: 810IU | Calcium: 51mg | Iron: 1.5mg