Coffee Frosted Irish Cream Cupcakes
Indulge in the decadent fusion of flavors with Coffee Frosted Irish Cream Cupcakes—an irresistible treat that brings a grown-up twist to classic cupcakes. These moist, chocolatey cupcakes are infused with the velvety richness of Irish cream liqueur, making each bite delightfully boozy and bold. Topped with a silky coffee-infused buttercream frosting, they deliver a harmonious balance of sweetness and a hint of espresso kick that coffee lovers will adore. Perfect for holiday gatherings, celebrations, or simply satisfying your sweet tooth, these cupcakes are as easy to make as they are impressive. Garnish with a sprinkle of cocoa powder or chocolate shavings for a bakery-worthy presentation. Whether you're a fan of Irish cream or seeking a unique cupcake recipe to wow your guests, these indulgent treats are a must-bake!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 1 cup Granulated sugar
- 0.5 cup Unsweetened cocoa powder
- 1 teaspoon Baking soda
- 0.5 teaspoon Baking powder
- 0.25 teaspoon Salt
- 2 large Eggs
- 0.5 cup Whole milk
- 0.5 cup Irish cream liqueur
- 0.25 cup Vegetable oil
- 1 teaspoon Vanilla extract
- 0.5 cup Boiling water
- 1 cup Unsalted butter (softened)
- 3 cups Powdered sugar
- 1 tablespoon Instant coffee granules
- 2 tablespoons Heavy cream
- 1 teaspoon Vanilla extract (for frosting)
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
In a large mixing bowl, whisk together the flour, granulated sugar, cocoa powder, baking soda, baking powder, and salt until well combined.
In another bowl, whisk together the eggs, milk, Irish cream liqueur, vegetable oil, and vanilla extract until smooth.
Gradually add the wet ingredients to the dry ingredients and mix until fully incorporated. The batter will be thick.
Slowly add the boiling water to the batter, mixing gently until smooth. The batter will be thin—this is normal.
Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
Bake in the preheated oven for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cupcakes from the oven and let them cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
To prepare the frosting, dissolve the instant coffee granules in the heavy cream in a small bowl and set aside.
In a large bowl, beat the softened butter with an electric mixer until creamy, about 2 minutes.
Gradually add the powdered sugar, 1 cup at a time, mixing well after each addition.
Pour in the dissolved coffee mixture and vanilla extract, then beat the frosting until light and fluffy.
Once the cupcakes are completely cool, frost them using a piping bag or a spatula.
Optionally, garnish with a sprinkle of cocoa powder or chocolate shavings.
Serve and enjoy your rich, Coffee Frosted Irish Cream Cupcakes!
Nutrition Facts
Calories |
5988 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 302.3 g | 388% | |
| Saturated Fat | 160.2 g | 801% | |
| Polyunsaturated Fat | 33.7 g | ||
| Cholesterol | 933 mg | 311% | |
| Sodium | 2366 mg | 103% | |
| Total Carbohydrate | 810.2 g | 295% | |
| Dietary Fiber | 47.8 g | 171% | |
| Total Sugars | 586.5 g | ||
| Protein | 65.0 g | 130% | |
| Vitamin D | 6.3 mcg | 32% | |
| Calcium | 438 mg | 34% | |
| Iron | 29.5 mg | 164% | |
| Potassium | 2709 mg | 58% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
