Irish Cream Cupcakes
Deep chocolate cupcakes surrounding coffee buttercream filling and topped with silky Irish Cream buttercream. These cupcakes are sophisticated, worldly and adults-only.
- Total time
- 45 min
- Active time
- 30 min
- Yield
- 12, 12 filled cupcakes
- Difficulty
- Medium
Ingredients and Constraints
Ingredients
- Optional
Ingredient watchpoints4 watchpoints
Short requirements and tradeoffs to check while gathering ingredients; detailed source notes stay expandable.
Unsalted Butter
8 tablespoons (113g) unsalted butter, softened
The source row includes a form, size, temperature, preparation, or handling detail.
Details and source
Source: Irish Cream Cupcakes
Eggs
2 large eggs, room temperature
The source row includes a form, size, temperature, preparation, or handling detail.
Details and source
Source: Irish Cream Cupcakes
Dark Chocolate
1/8 cup (28g) dark chocolate, chopped, optional
The source row includes a form, size, temperature, preparation, or handling detail.
Details and source
Source: Irish Cream Cupcakes
Espresso Powder
1/2 teaspoon espresso powder, plus more for dusting
The source row includes a form, size, temperature, preparation, or handling detail.
Details and source
Source: Irish Cream Cupcakes
Additional ingredient notes
Tips from our Bakers
For alcohol-free cupcakes, omit the liqueur, and add 1/8 to 1/4 teaspoon of alcohol-free Irish Cream Flavoring to both the cupcake batter and the frosting.
Method Timeline
Prep
ActivePrep
30 min
Prep time from the source recipe card.
Cook
ActiveCook
18 min
Cook time from the source recipe card.
Total
PassiveTotal
45 min
Total time from the source recipe card.
Step 1
Preheat the oven to 350°F and line a 12-cup cupcake tin or muffin pan with papers.
Step 2
To make the cupcakes, place the flour, cocoa, sugar, butter, eggs, salt, baking soda, baking powder, vanilla and chopped chocolate in the bowl of your mixer. Blend on low speed for 1 minute, just to combine.
Step 3
Combine the coffee and Irish Cream liqueur and pour half this liquid into the dry ingredients. Blend on medium speed for 2 minutes.
Step 4
Scrape down the bowl and add the remaining liquid. Beat on medium speed 1 more minute.
Step 5
Scoop the batter into the prepared wells of the pan, filling them 2/3 full. Bake for 15 to 18 minutes, or until a toothpick comes out clean.
Step 6
Immediately remove the cupcakes from the pan and set them a rack to cool.
Step 7
While the cupcakes are cooling, prepare the coffee filling and Irish Cream buttercream. Dissolve the espresso powder in the water, then whisk into the 1 cup buttercream. This may take a few minutes, so be patient. Repeat for the Irish Cream buttercream, whisking the liqueur into the 2 cups buttercream. Set both aside.
Step 8
When the cupcakes are cooled, core out the center with a cupcake corer, or an apple corer, being careful not to cut through the bottom of the cupcake. Pipe the coffee filling into the center of each cupcake, filling to the brim.
Step 9
Finish each cupcake with a piped swirl of Irish Cream buttercream. Dust the tops with a bit of espresso powder, if desired.
Learn More
Extra cooking notes, tests, and source details kept out of the step-by-step method.
Recipe structure
Components and intermediate outputs created by the method.
Main recipe
Recipe card ingredients and steps.
12, 12 filled cupcakes
Batter
Source step 5 creates or uses batter.
Filling
Source step 5 creates or uses filling.
Recipe Utilities
Account actions, source details, export, and reporting stay available without interrupting the cooking flow.
Source and Origin
Origin declaration
Adapted from source
Imported from the king-arthur-baking page for dev review.
Copy risk: Unchecked
Irish Cream Cupcakes
Article
View source
My Kitchen Actions
Login is required.
My Kitchen keeps saved recipes, private notes, adaptations, cooking logs, imports, and exports tied to your account.
Export
Public recipe exports include only approved public content. Personal backup exports require login.
Export history
No exports yet.