Irish Coffee Brownie Cupcakes

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Irish Coffee Brownie Cupcakes Irish Coffee Brownie Cupcakes Recipe Courtesy of

Servings: 16 cupcakes
Difficulty: Easy

Ingredients Add to grocery list

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

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

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





Brownie 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 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 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.

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Reader Comments:


I hope to make this for Saturday. Sounds wonderful. Yummmm smile

By Donna Cassidy on March 14, 2012


can't wait to try these. Sound super good

By brenda starinsky on March 14, 2012


By landon on September 29, 2011


I don't understand the recipe, its listed in two different sections.

By Anonymous on July 04, 2011



By Miranda on April 30, 2011


So delicious!

By Anonymous on April 30, 2011


I like to torture my coworkers on occassion, so when I saw this recipe, I just had to try it. Wow!!!! I actually found it to be very easy, and based on how fast they got eatten? LOL! I then tried them as mini's, as that is my favorite size of cupcake. Another winner. Obviously, the spoon size shrunk for the brownie part, and the time was shortened. But again, these were a big hit at the book signing that I took them to over the weekend.

By Debby on April 04, 2011


I just made the Irish Coffee Brownie Cupcakes and all I can say is they "imploded"!!!!!! I don't know what I did wrong. They looked right going into the oven but they sure didn't come out looking like a cupcake!! Not sure what I did wrong??? Off to clean my oven.......

By Kathy Warren on March 16, 2011

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