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Irish Coffee Brownie Cupcakes

By Paula Deen


Difficulty: Medium

Prep time: 30 minutes

Cook time: 25 minutes

Servings: 12



  • 5 tablespoons unsalted butter, at room temperature
  • 1/2 cup granulated sugar
  • 1 egg
  • 1/2 teaspoon vanilla extract
  • 1/3 cup cocoa powder
  • 1/3 cup flour
  • 1/2 teaspoon salt


  • 1 cup whole milk
  • 1 cup whole coffee beans, roasted
  • 1 1/2 cups all-purpose flour
  • 1 cup unsalted butter, at room temperature
  • 1 1/4 cups granulated sugar
  • 2 eggs
  • 1/4 teaspoon salt, divided
  • 1 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/4 cup whiskey


  • 8 ounces cream cheese
  • 1/4 cup unsalted butter, at room temperature
  • 2 cups powdered sugar
  • 1/2 cup cocoa powder
  • 2 tablespoons whiskey



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.




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.


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.