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Irish Coffee Cupcakes with Whipped Cream Frosting

Course Dessert
Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings 20



  • 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


  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.