Irish Cream Cupcakes

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Hands-on time:
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Yield: 12 filled cupcakes

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These deep chocolate cupcakes surround coffee buttercream filling and are topped with silky Irish Cream buttercream. They're sophisticated, worldly, and adults-only.

Irish Cream Cupcakes

star rating (9) rate this recipe »
Hands-on time:
Baking time:
Total time:
Yield: 12 filled cupcakes
Published: 02/26/2012



  • 1 1/2 cups King Arthur Unbleached Cake Flour Blend
  • 1/2 cup King Arthur All-Purpose Cocoa
  • 1 cup sugar
  • 1/2 cup unsalted butter, room temperature
  • 2 large eggs, room temperature
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1 teaspoon vanilla extract
  • 1/8 cup chopped dark chocolate, optional
  • 3/4 cup brewed black coffee
  • 1/4 cup Irish Cream liqueur

Coffee Buttercream Filling

Irish Cream Buttercream

Tips from our bakers

  • For alcohol-free cupcakes, omit the liqueur, and add 1/8 to 1/4 teaspoon of our Irish Cream Flavor to both the cupcake batter and the frosting.


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1) Preheat the oven to 350°F and line a 12-cup cupcake tin or muffin pan with papers.

2) To make the cupcakes: Place the flour, cocoa, sugar, butter, eggs, salt, baking soda, baking powder, vanilla and chopped chocolate (if using) in the bowl of your mixer. Blend on low speed for 1 minute, just to combine.

3) Combine the coffee and Irish Cream liqueur and pour half this liquid into the dry ingredients. Blend on medium speed for 2 minutes.

4) Scrape down the bowl and add the remaining liquid. Beat on medium speed 1 more minute.

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.

6) Immediately remove the cupcakes from the pan and set them a rack to cool.

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.

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.

9) Finish each cupcake with a piped swirl of Irish Cream buttercream. A few chocolate sprinkles or mini chocolate chips make a nice topping.

Yield: 12 cupcakes.


  • star rating 03/22/2015
  • mrmoran from KAF Community
  • Spectacular on all dimensions. The cupcakes themselves are a snap, but the Italian Buttercream requires a significant time commitment. It is, however, worth every second. Gorgeous and delicious.
  • star rating 03/19/2015
  • Cathy from Frederick, MD
  • These are wonderful! The taste of Irish Cream actually comes through in the cupcake. The buttercream recipe is easy to follow and delicious. Warning: it uses 6 sticks of butter (1.5 lbs). You will have extra, but it freezes well.
  • star rating 03/21/2014
  • Sue from Austin,TX
  • Very easy. Everyone loved the taste and the were gone in an instant.
  • star rating 02/20/2013
  • scubajags from KAF Community
  • Made these for work and everyone keeps asking when I'm bringing more in. Followed the recipe exactly and they turned out perfect.
  • star rating 09/21/2012
  • from Bealeton, VA
  • Recipe came out great. I didn't fill the cupcakes and they still tasted great.
  • star rating 08/13/2012
  • kaitlynmary from KAF Community
  • Just did a trial run with these for a bridal shower I am hosting in October, brought them to the office this morning to rave reviews! I found the whole process much easier and faster than I expected. Had to cook the cupcakes a little longer, but that is because I always add a bit of pudding mix to my cupcake mix :) The frosting made enough for 3 batches of cupcakes probably, had way too much leftover but it will be perfect when I have to make a big batch in October!
  • star rating 07/04/2012
  • StaceyDeCe from KAF Community
  • Cake was dense, moist and delicious. Didn't have time to prepare the filling and icing so I doctored a store bought can of icing using the ingredients listed in the recipe. My family loved them. Will make again for sure.
  • star rating 05/27/2012
  • Kerry K from KAF Community
  • A "5" for tastiness! We used a melon baller to scoop out the cupcake centers, which worked nicely. The Italian Buttercream was, in fact, challenging to make, however very worth the effort! If you've got time on your hands, by all means try this one out.
  • star rating 03/16/2012
  • banks828 from KAF Community
  • OMG. I made these for our newbies group of 30 for a St. Paddy's Day get together. They were the hit of the evening. Preparation was a snap and the presentation superb. I did make one small change in the recipe though. Instead of using all KAF cocoa, I used half KAF cocoa and half KAF black cocoa. I also used Fennelly's Irish Cream. This made such a deep, rich chocolate cupcake that was unbelievable. Thanks KAF.

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