Irish coffee cakes

Prep: 15 mins
Cook: 20 mins
Irish coffee cakes
These moist, delicate cupcakes are flavored with espresso and brown sugar and topped with whipped cream and Irish whiskey just can’t be overlooked.

For the cupcakes

220g plain flour

1 tsp baking powder

¼ tsp baking soda

¼ tsp salt

115 boiling water

3 tbsp espresso powder

60ml whole milk

230g unsalted butter, room temperature

95g granulated sugar

100g light-brown sugar

2 large eggs


235ml fresh cream

1 tbsp icing sugar

To serve, chocolate sauce

Irish whiskey (optional)

Preheat the oven to 180°C / 350°F / Gas mark 4.

Line a 12 tin muffin tin with muffin cases.

Whisk together the flour, baking powder, baking soda, and salt.

Pour the water over the espresso powder and let cool.

Combine the espresso with milk.

Beat the butter and granulated and brown sugars with until pale and fluffy, about 3 minutes.

Add the eggs 1 at a time, beating well after each addition.

Beat in the flour mixture then with the espresso-milk mixture, and ending with flour mixture.

Fill the prepared muffin tin three-quarters full.

Bake until a toothpick inserted into the centre comes out clean about 20 minutes. Let cool then turn out cupcakes.

To make the frosting simply whisk together the cream and icing sugar until medium peaks form.

Top each cupcake with 2 tablespoons of frosting.

If using the chocolate sauce, mix a 2 tbsp of Irish whiskey in and pour over or serve on the side.

Makes 12

Preparation Time
15 minutes

Cooking Time
20 minutes

Main ingredients
Dairy, Flour, Eggs, Sugar

Recipe Type


Level of Difficulty


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