Espresso Irish Cream Cupcakes
Espresso Irish Cream Cupcakes offer a delightful fusion of rich espresso and creamy Irish liqueur, topped with a smooth frosting that will elevate any gathering. These moist, decadent cupcakes are perfect for coffee lovers seeking an indulgent treat. With simple ingredients and easy preparation, you’ll impress your guests or treat yourself to a luxurious dessert.
- Prep Time: 20 minutes
- Cook Time: 22 minutes
- Total Time: 42 minutes
- Yield: Approximately 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Irish
Ingredients
Scale
- 1 cup all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 1 tsp baking powder
- 3/4 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup brewed espresso (cooled)
- 1/4 cup Irish cream liqueur
- 1/2 cup heavy cream (for frosting)
- Powdered sugar (to taste, for frosting)
Instructions
- Preheat the oven to 350°F (175°C) and line a cupcake tin with paper liners.
- In a mixing bowl, whisk together flour, cocoa powder, baking powder, and sugar.
- In another bowl, cream the butter until light and fluffy; add eggs one at a time.
- Mix in espresso and Irish cream liqueur until blended.
- Gradually add dry ingredients to the wet mixture until just combined.
- Pour batter into cupcake liners about two-thirds full and bake for 20–22 minutes or until a toothpick comes out clean.
- While cooling, whip heavy cream with powdered sugar until soft peaks form for the frosting.
- Frost cooled cupcakes and drizzle with extra Irish cream liqueur if desired.
Nutrition
- Serving Size: 1 cupcake (70g)
- Calories: 290
- Sugar: 21g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 55mg