Without a doubt, an Irish Coffee is one of my favorite drinks to enjoy in the winter. What could be more perfect than coffee, cream and whiskey mixed all together to warm you right up? To celebrate St. Patrick’s Day I decided to recreate the drink into Irish Coffee Cupcakes. The only thing better than having whiskey in your coffee is having whiskey and coffee in your cupcakes. At least that’s how I feel, but then you know how much I love boozy cupcakes!
Irish Coffee Cupcakes
Makes 12 cupcakes
3/4 cup self rising flour
1/2 cup plain flour
1/2 tsp. salt
1/2 cup milk
4-5 tbsp. instant coffee
3 tbsp. Irish whiskey (I used Jameson)
1/2 tsp. vanilla extract
1 stick unsalted butter
1 cup sugar
2 large eggs
For the Irish Coffee Buttercream:
2 sticks unsalted butter, very soft
4 cups confectionary sugar
2 tsp. vanilla extract
2 tbsp. Irish whiskey
2 tbsp. cold coffee, cold brew or espresso
1/4 tsp. salt
First, line your cupcake pan and preheat the oven to 350°F. Sift flours and salt together in a small bowl. In a measuring cup dissolve the instant coffee in your milk, then stir in vanilla and whiskey. This is the first time I’ve used instant coffee in a baking recipe and I love it. Sometimes when you add extra liquid, like booze or coffee. you have to rework the recipe to compensate. With the instant coffee you just dissolve it into your wet ingredients. Easy and the flavor is delicious!
In the bowl of your electric stand mixer fitted with the paddle attachment or with a hand mixer, beat the butter and sugar together until well creamed, 3-5 minutes. Add the eggs, one at a time, beating thoroughly and scraping down the sides of the bowl in between. Alternate in thirds mixing in your dry and wet ingredients. Scrape down the sides of the bowl after adding wet ingredients. Fold in the last of your dry ingredients until just mixed and then divide the batter amongst cupcake liners, filling them about 2/3 full. Bake for 18-20 minutes or until a toothpick inserted comes out clean.
Remove from oven and leave to cool in pan for 10 minutes. Remove cupcakes from pan and place on a wire rack to completely cool before frosting. While your cupcakes are cooling, make the frosting.
In the clean bowl of your electric stand mixer fitted with the paddle attachment or with a hand mixer, beat the butter until smooth. Reduce the mixer speed to low and gradually beat in the confectioner’s sugar, one cup at a time, until all has been added. Add in the vanilla extract, Irish whiskey, cold coffee and salt and beat on low until incorporated. I used cold coffee for the buttercream but if you like your coffee strong I would suggest using cold brew or cold espresso to make the flavor more prominent. Increase your speed to high and beat the frosting until light and fluffy. If the frosting appears too thick, add another tablespoon of coffee; if it’s too thin add an extra cup of confectioners’ sugar. Frost cupcakes as desired, and lightly sprinkle with ground coffee. I also used gold sprinkles and mint sprigs.
I think I say this every time but these are the best boozy cupcakes I’ve ever made. The Irish coffee cupcake itself is supremely moist and the boozy buttercream is divine. I’m always impressed when I have a vision to turn a cocktail into a cupcake and it turns out better than I imagined. Of course, it’s hard to imagine Irish Coffee Cupcakes not being delicious. With the ingredients being coffee, cream and whiskey, this cocktail was born to be made into a dessert.
These Irish Coffee Cupcakes are the perfect treat to whip up this weekend to celebrate St. Patrick’s Day, especially if you plan on entertaining. I’m warning you though, they’re so good you’re going to have a hard time sharing. Happy St. Paddy’s Day everyone!
Author and Photography by Natalie Jacob