top of page

Irish Cream Cupcakes


25 mins


15 mins


12 cupcakes


40 mins

Rich Irish Cream Cupcakes with Marshmallow Buttercream Frosting.


11⁄2 cup all-purpose flour 

1⁄2 cup cocoa powder, unsweetened 

1⁄2 cup granulated sugar 

1⁄2 cup light brown sugar 

1⁄2 cup unsalted butter, softened 

2 large eggs 

1⁄2 tsp salt 

1⁄2 tsp baking soda 

1⁄4 tsp baking powder 

1 tsp vanilla extract 

2 tbsp instant coffee 

1⁄4 cup Irish Cream liqueur

Marshmallow Buttercream Frosting


Step 1

Preheat oven to 350 degrees F. Line a 12 cup cupcake or muffin tin with papers.

Step 2

Combine flour, cocoa powder, sugar, brown sugar, eggs, salt, baking soda, baking powder and vanilla in large bowl or electric mixer bowl. Mix low speed for 1 minute.

Step 3

Combine instant coffee and Irish Cream together and pour half into bowl mixture. Blend on medium speed for 2 minutes. Scrape down bowl and add remaining liquid. Beat for 1 more minute.

Step 4

Scoop batter into tin papers, about 2⁄3 full.

Step 5

Bake for 15 minutes. Toothpick will come out clean.

Step 6

Remove cupcakes from pan to cool completely on wire rack.

Step 7

If adding frosting inside the cupcake, carve out the center of the cupcake with a melon baller, knife, apple corer or a large piping tip. (I like the Wilton 1M tip or a Star tip works, too.)

Step 8

Pipe the frosting in the center of the cupcake to fill then finish with a swirl on top. Add sprinkles.


Adjust baking time according to your oven.

Please let me know how it turned out! Leave a comment on Instagram and tag with @morganskitchn and #morganskitchn.

bottom of page