Welcome! Subscribe now to view all shows. Login / Learn More

Irish Coffee Brownie Cupcakes Recipe by Paula Deen

Moderate Level
70 MIN 20 Prep + 50 Cook
Servings
$ /Serving
Print
Moderate Level
70 MIN 20 Prep + 50 Cook
16 Servings
$ /Serving

Irish Coffee Brownie Cupcakes Recipe by Paula Deen

Moderate Level
70 MIN 20 Prep + 50 Cook
16 Servings
$ /Serving
Irish Coffee Brownie Cupcakes

Ingredients

  • 1 cup unsalted butter, room temperature, plus 1/4 cup and 5 tablespoons
  • 1 1/4 cup granulated sugar, plus 1/2 cup
  • 3 eggs
  • 1/2 teaspoon vanilla extract
  • 1/2 cup unsweetened cocoa powder, plus 1/3 cup
  • 1 1/2 cup all-purpose flour, plus 1/3 cup
  • 3/4 teaspoon salt, divided
  • 1 cup whole milk
  • 1 cup whole coffee beans, roasted
  • 1 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/4 cup whiskey, plus 2 tablespoons
  • 8 oz cream cheese
  • 2 cups powdered sugar

Preparation

Brownie Directions:

In a medium-sized bowl, beat 5 tablespoons butter and 1/2 cup sugar until light and fluffy.

Mix in 1 egg and vanilla until thoroughly combined.

Mix in 1/3 cup cocoa powder, 1/3 cup flour and 1/2 teaspoon salt until just combined.

Set aside.

 

Cupcake 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 1 1/2 cup flour, 1/4 teaspoon salt, baking soda, and baking powder.

In a separate medium-sized bowl, beat 1 cup butter and 1 1/4 cup sugar until light and fluffy.

Add 2 eggs to the butter/sugar mixture, mixing until fully incorporated.

In a small bowl, mix together 1/4 cup 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 Directions:

In a medium-sized mixing bowl, mix cream cheese and 1/4 cup butter until light and fluffy.

Mix in powdered sugar a little bit at a time until fully combined.

Mix in 1/2 cup cocoa powder and 2 tablespoons whiskey.

Spread or pipe onto cooled cupcakes.

Reviews

Only registered users can write reviews. Please, or register

Be the first to review this product

More Views



Paula Deen Channel on Roku