Irish Coffee Cupcakes

Serving Size: 15

In celebration of Saint Patrick's Day, we've reimagined the traditional drink as a cupcake for grown-ups. The moist, delicate 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.


  • 2 cup all-purpose flour
  • 2 large eggs
  • 0.5 cup packed light-brown sugar
  • 0.5 cup granulated sugar
  • 1 stick unsalted butter, room temperature
  • 0.25 cup whole milk
  • 2 Tbsp instant-espresso powder
  • 0.5 cup boiling water
  • 0.25 tsp salt
  • 0.25 tsp baking soda
  • 1 tsp baking powder
  1. 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).
  2. 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.


  • 1 Tbsp whiskey
  • 1 Tbsp confectioners' sugar
  • 1 cup heavy cream
  • Instant-espresso powder, for dusting
  1. Make the frosting: Whisk together cream and confectioners' sugar until medium peaks form. Add whiskey; whisk until slightly stiff peaks form.
  2. Top each cupcake with 2 tablespoons frosting; dust with espresso powder.

Cook's Note: If you don't have two muffin tins, bake these cupcakes in batches.

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