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
Servings: 16 cupcakes
- 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
- 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
- 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.
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