Irish Coffee Brownie Cupcakes

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Irish Coffee Brownie Cupcakes

By Stefani Pollack

Start with an intensely coffee-flavored cupcake, hide a surprise brownie in the center, throw in a touch of whiskey for good measure, top with chocolate whiskey cream cheese frosting, and you’ve got Irish Coffee Brownie Cupcakes. St. Patrick’s Day will never be the same!

Irish Coffee Brownie Cupcakes

Yield: 16 cupcakes

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

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 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 eggs
¼ cup whiskey
Brownie batter from above

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

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.

See more creative cupcake recipes here.

Stefani Pollack is the author of the popular cupcake blog, Cupcake Project. While she loves simple chocolate cupcakes, Stefani prefers creative cupcakes inspired by her favorite flavor combinations. She encourages her readers to branch out and experiment in the kitchen. Why cupcakes? They bring out the kid in us! Visit Stefani at cupcakeproject.com.

Read More From Holidays and Entertaining.

Read More From St. Patrick's Day.

Reader Comments:

Erin a what is your blog under?

By Piper on March 12, 2013

So very good. I'm going to try them again in a lightened version as these are not diabtic friendly. Won't take out the little bit of Kenkucky bourbon I used in the original, though. All Irish folks know that a little whiskey is good for whatever ails you.

By Debbie Ogonowski on March 12, 2013

I love irish coffee Brownie cupcakes. with a of coffee.cup love Paula deen.

By Donna maire Eichhorn on March 11, 2013

Your recipes are all mouth watering....going to try the cupcakes soon. Congratulations on the new baby, what a beautiful family you have. Paula, you must just be the most "fun" mother to have in the world! Happy summer to all.

By Joanne Lepke on June 01, 2011

The description sounded fantastic, but we were very disappointed in the results.

By Anonymous on March 27, 2011

If you don't have coffee beans, you could use plain milk and a little instant coffee powder to get a coffee flavor.

By Stef on March 25, 2011

Melina - you could substitute Baileys Irish Creme, this recipe calls for making it homemade (steeping milk & coffee beans then mixing with whiskey). It's worth making the homemade Irish Creme...it's amazing!

By Stacey on March 19, 2011

What should I do if I don't have coffee beans?

By Keri on March 17, 2011

I made a delicious Double Chocolate Stout Cupcake with Irish Cream Buttercream last night and posted to my blog this morning. I used Youngs Double Chocolate Stout and OMG they are SOOOOOO good! Check it out!

By Erin A on March 16, 2011

Hi Paula, With you cup cake recipe instead of using whiskey could you substitute some Bailey's Irish Cream? Please reply. It sounds like a great idea to me--extra smooth and sinfully delicious ! I don't usually keep coffee beans anymore. Would strong coffee be a good substitute ? Melinda

By Melinda McDaniel on March 16, 2011

dear paula deen, i love your cooking when your show is on i watch it all the time and when your show is not on i turn off the tv and make some best dishes from you.And i love when you cross your eyes when you try your best dishes.My granddaugter said when she grows up she wnts to be just like you paula.And she said that she wants to know where you live because one day she wants to be on the show with you and she said maybe all the time.And her name is alexa.BYE!!!!!! HAVE A GOOD TIME. YOUR #1 FAN ,GLLORIA AND ALEXA MORENO BBBBBBBBBBBBBBBYYYYYYYYYYYYYEEEEEEEEEEEEEE!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

By gloria moreno on March 13, 2011

Whiskey is whiskey!

By Anonymous on March 11, 2011

What kind of whiskey?

By Cathy kirkland on March 11, 2011

By lori on March 11, 2011

Pauladeen.com

Irish Coffee Brownie Cupcakes