Only Irish coffee provides in a single glass all four essential food groups: alcohol, caffeine, sugar, and fat.”
-Alex Levine

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First I want to say I know this is late, for today is St. Patricks Day! I wanted to post these earlier in the week so perhaps one could potentially make these on this day of celebrating all that is Irish. But alas, life took over, and today is the first chance I got. But this is a great coffee flavored cupcake that can be used for other occasions as well.

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I love Irish coffee. It brings back great memories from times spent at The Buena Vista in San Francisco. They are famous for their Irish coffee. It’s fun to sit at the bar during busy times watching them making so many of them all lined up on the bar at once. Those bartenders know what they are doing.


I wanted to create a cupcake to honor that wonderful drink of coffee, sugar, cream and of course, Irish whiskey.


These cupcakes are delicious, (I just ate one) and wow! They are yummy. I took my favorite White Cupcake recipe and swapped out strong coffee (and a little instant coffee) for the water.

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As you ramble through life, whatever be your goal;
Keep your eye upon the doughnut, and not upon the hole.”
-Irish proverb

I hope you have a wonderful St. Patricks Day!

Other Irish recipes you may like:

Luck of The Irish Cookies

Irish Soda Bread


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Irish Coffee Cupcakes

makes 36 cupcakes

2 cups (1 lb) (454 g.) butter
2 cups (473 ml) strong coffee
1 Tablespoon instant coffee – (optional) this depends on how strong your coffee is, and how strong of coffee flavor you want the cupcakes to be. If you only use strong coffee,(and not any instant coffee) you will get a good coffee flavor. I used French Roast and brewed it strong. But if your coffee is weak, then you probably should add some instant.
4 cups (403 g.) all-purpose flour 
3 cups (583 g.) sugar
4 eggs, beaten
1 cup (122 g.) sour cream
1 Tablespoon plus 2 tsp. vanilla extract
1 1/2 teaspoons salt
1 teaspoon baking soda
For Frosting

this makes enough to generously frost 36 cupcakes with about the amount I have on them. If you aren’t going to pipe it on, and you want less than the amount than I’ve used, I’d cut back to 2 cups cream, 1/2 cup sugar, 2 TBS whiskey.
3 cups (1 1/2 pints) (750 ml) heavy cream
3/4 cup (150 g.) sugar
3 + Tablespoons whiskey

Preheat oven to 350 degrees Fahrenheit, 180 Celsius or Gas Mark 4. In a large saucepan bring the butter, coffee and instant coffee (if using) to a boil. Remove from heat and add sugar, stir it till dissolved, then add sour cream, eggs and extracts. Stir until well combined. Add the flour, salt and baking soda then stir until well mixed.
Pour the batter into a large container with a pour spout, like a large measuring cup. Pour the batter into muffin tins lined with cupcake wrappers. Bake for 18-22 minutes, or until a toothpick inserted into the middle of a cupcake comes out clean.
Cool cupcakes on wire racks.
Directions for Frosting

Whip cream with a hand mixer or stand mixer. When peaks start to form, pour in sugar slowly while mixer is still going. Whip until stiff peaks form. Don’t over mix. Add 3 Tablespoons of the whiskey. See if you want a stronger whiskey flavor, If you do, then add the another tablespoon. Taste it again, add more by the tablespoon if you think it needs it. I liked mine at about 4-5 Tablespoon but I could see how if you don’t like the taste of whiskey so much you might just want a mild flavor.
Frost cupcakes when they are totally cool.

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