Irish Coffee Cupcakes with Whipped Cream Frosting are the perfect adult cupcakes recipe to make for your St. Patrick’s Day parties!

On my first ever trip with the Mathlete, we went to San Francisco for a wedding.  He had a few friends living there and almost every day we ended up in an Irish bar drinking Irish coffee.  Now, I love my lattes so the idea of Irish coffee wasn’t that appealing to me but it turned out to be so delicious.  

Since that trip, I don’t think I’ve had any Irish coffee but I still think about those flavors from time to time.  With St. Patrick’s Day approaching, I decided to turn that drink into a delicious cupcake by making Irish Coffee Cupcakes and then topping them with whipped cream frosting.

These Irish Coffee Cupcakes start with a basic boxed mix because I am just not a good enough baker to start from scratch. Or maybe it is that I am too impatient. One will definitely keep me from discovering if the other is true! 

Add a few things to the cake mix and then brush the finished cupcakes with a delicious Irish coffee syrup before icing and you have a cupcake that is totally amazing.

There are a few steps to this recipe so I will give you the full recipe card below but I’m also going to type out instructions so you can see the associated pictures with each step. 

Simmer for about 15 minutes or until the syrup coats the back of a spoon. Brush the tops of the cupcakes with the coffee syrup.

 In a mixer bowl, beat cream cheese, using the whisk attachment, on medium speed until smooth.  Add in sugar and beat well.  Add in vanilla and coffee and beat for 2 minutes on medium.  With the mixer on low, whisk in the heavy cream.  {Note: the frosting will not be very thick at this point.}

Add frosting to frosting bag and refrigerate for 30 minutes.  Frost cupcakes and serve.

I topped each cupcake with a little chocolate gold coin before serving but that is totally optional.

Do you like to try different kinds of cupcakes?  Are you a fan of Irish coffee?

If you loved Irish Coffee Cupcakes with Whipped Cream Frosting, check out these other St. Patrick’s Day recipes:

• Guinness Cupcakes with Irish Cream Frosting
• One Pot Irish Stew
• Traditional Irish Soda Bread

Essential items for this recipe:

• Muffin tins
• Muffin paper liners
• Mixing bowl
• Stand mixer
• Small pan

Print

Irish Coffee Cupcakes with Whipped Cream Frosting

Prep Time

20 mins

Cook Time

55 mins

Total Time

1 hr 15 mins

 

Course: Dessert

Servings: 20

Ingredients

Cupcakes

• 1 box chocolate cake mix
• 1 1/8 cup strong coffee
• 2 Tbsp whiskey
• Vegetable oil or butter per package
• 3 eggs

Coffee Syrup

• 1 cup strong coffee
• 1/3 cup water
• 2 Tbsp whiskey
• 1/2 cup brown sugar
• 1/2 cup white sugar

Whipped Cream Frosting

• 8 oz cream cheese softened
• 1/2 cup sugar
• 1 tsp vanilla
• 1/2 tsp coffee
• 2 cups heavy cream

Instructions

1. Preheat oven per package directions. {I have nonstick pans so it was 325 degrees. Regular pans are 350 degrees usually} Line muffin tins with paper liners.
2. Mix cake mix, eggs, coffee, 2 Tbsp whiskey and butter or oil in a large bowl. Mix on low for 30 seconds. Mix on medium speed for 2 minutes.
3. Divide batter equally among cupcake cups. Bake according to package directions. Let cool completely.
4. While cupcakes cook, prepare the coffee syrup. In a small pan, combine 1 cup coffee, 1/3 cup water, 2 Tbsp whiskey, 1/2 cup brown sugar and 1/2 white sugar. Stir well and then bring to a boil over medium heat. Simmer for about 15 minutes or until the syrup coats the back of a spoon. Remove from heat and let cool for about 5 minutes. Brush the tops of the cupcakes with the coffee syrup.
5. In a mixer bowl, beat cream cheese, using the whisk attachment, on medium speed until smooth. Add in sugar and beat well. Add in vanilla and coffee and beat for 2 minutes on medium. With the mixer on low, whisk in the heavy cream. {Note: the frosting will not be very thick at this point.}
6. Add frosting to frosting bag and refrigerate for 30 minutes. Frost cupcakes and serve.