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Irish Coffee Brownie Cupcakes

By Paula Deen
  • Prep time: 20 minutes
  • Cook time: 20 minutes
  • Servings: 20

Ingredients

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

Directions

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.