Irish Coffee Cupcakes

Certainly! Here's a detailed, 600+ word recipe for **Irish Coffee Cupcakes**—a decadent treat that blends the bold flavor of coffee with the warmth of Irish whiskey and the smooth sweetness of Baileys cream liqueur.

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# Irish Coffee Cupcakes

**Moist Coffee-Infused Cupcakes with a Hint of Irish Whiskey and a Creamy Baileys Frosting—A Sophisticated Twist on a Classic Treat**

Inspired by the famous Irish coffee cocktail, these cupcakes are the perfect combination of rich espresso, smooth whiskey, and creamy liqueur. They're bold and indulgent—ideal for St. Patrick’s Day, dinner parties, or simply when you’re in the mood for something grown-up and sweet. With a moist coffee-infused cake base, a splash of Irish whiskey, and a luxurious Baileys buttercream frosting, they’re guaranteed to impress.

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## Why You’ll Love These Cupcakes

- **Intense coffee flavor with subtle whiskey warmth**

- **Fluffy, moist texture with just the right crumb**

- **Lusciously creamy frosting with Baileys Irish Cream**

- **Perfectly portioned for parties or special occasions**

- **Customizable: make them boozy or alcohol-free**

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## Ingredients

### For the Cupcakes:

- 1 ½ cups (190 g) all-purpose flour

- 1 tsp baking powder

- ½ tsp baking soda

- ¼ tsp salt

- ½ cup (115 g) unsalted butter, softened

- ¾ cup (150 g) granulated sugar

- 2 large eggs

- 1 tsp vanilla extract

- 2 tbsp instant espresso powder or strong brewed espresso

- ⅓ cup (80 ml) whole milk

- ⅓ cup (80 ml) sour cream or Greek yogurt

- 2 tbsp Irish whiskey (e.g., Jameson; optional for extra depth)

### For the Baileys Buttercream Frosting:

- 1 cup (226 g) unsalted butter, softened

- 3 cups (360 g) powdered sugar, sifted

- 4–5 tbsp Baileys Irish Cream liqueur

- 1 tsp vanilla extract

- Pinch of salt

### Optional Garnishes:

- Chocolate shavings or cocoa powder

- Espresso beans or chocolate-covered coffee beans

- A drizzle of caramel or melted chocolate

- Mini pipettes filled with whiskey for dramatic flair

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## Instructions

### Step 1: Prepare the Cupcake Batter

1. **Preheat your oven** to 350°F (175°C). Line a standard muffin tin with 12 cupcake liners.

2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

3. In a large mixing bowl, cream the butter and sugar until light and fluffy—about 3 minutes with an electric mixer.

4. Beat in the eggs one at a time, followed by the vanilla extract and espresso powder (or cooled espresso). Mix until fully combined.

5. Stir in the sour cream and milk. If using, add the whiskey and mix gently.

6. Add the dry ingredients to the wet ingredients and mix until just combined. Be careful not to overmix.

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### Step 2: Bake the Cupcakes

1. Divide the batter evenly among the cupcake liners, filling each about ⅔ full.

2. Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.

3. Allow the cupcakes to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before frosting.

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### Step 3: Make the Baileys Frosting

1. In a large bowl, beat the softened butter until creamy and pale, about 2–3 minutes.

2. Gradually add the sifted powdered sugar, one cup at a time, mixing well between each addition.

3. Add the Baileys Irish Cream, vanilla extract, and a pinch of salt. Beat for another 2–3 minutes until the frosting is smooth, fluffy, and pipeable. Adjust the thickness with more Baileys or powdered sugar as needed.

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### Step 4: Frost and Decorate

1. Using a piping bag fitted with your favorite tip (like a star or round tip), frost the cooled cupcakes with generous swirls of Baileys buttercream.

2. Garnish as desired—with chocolate shavings, espresso beans, a dusting of cocoa, or a drizzle of chocolate syrup.

3. For an extra adult twist, insert mini pipettes filled with a bit of Irish whiskey into the frosting for guests to squeeze in before taking a bite.

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## Tips for Success

- **Room-temperature ingredients** help ensure a smooth, evenly mixed batter.

- **Espresso powder** intensifies the chocolate and coffee flavors—don’t skip it!

- **Taste the frosting as you go** and adjust the Baileys amount to your preference. For a stronger boozy flavor, use up to 5 tablespoons.

- **Make-ahead friendly**: Bake cupcakes a day in advance and frost them before serving. Store frosted cupcakes in an airtight container in the fridge for up to 3 days.

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## Variations

- **Non-alcoholic version**: Omit whiskey from the cake and use Baileys Coffee Creamer or a splash of milk with vanilla in the frosting.

- **Chocolate Irish Coffee Cupcakes**: Replace ¼ cup of the flour with cocoa powder for a mocha vibe.

- **Salted caramel twist**: Add a swirl of caramel in the frosting or drizzle on top.

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## Final Thoughts

**Irish Coffee Cupcakes** are an irresistible fusion of dessert and after-dinner drink. Whether you're celebrating a holiday or just want to treat yourself to something elegant and indulgent, these cupcakes hit the mark with their rich coffee notes, gentle boozy warmth, and creamy Baileys frosting. One bite, and you’ll be raising your fork in toast to Ireland—and your baking skills.

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Would you like this recipe adapted for a full-sized cake or made gluten-free?