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Celebrate St. Patrick's Day with these Irish coffee cupcakes

Dublin-born chef Donal Skehan shares a sweet treat with a killer kick

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Donal Skehan; Sofie Skehan

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St. Patrick’s Day is about more than just Guinness, green clothing, and whiskey — it’s also about whiskey-spiked sweet treats. Below, Dublin-born chef and TODAY show regular Donal Skehan shares his recipe for Irish coffee cupcakes. “There’s definitely a kick,” he promises. For more fun recipes, read Skehan’s new book, Fresh: Simple, Delicious Recipes to Make You Feel Energized, out now.

Ingredients

Irish Whiskey Cake Batter:
2 cups self-rising flour
3/4 cup super fine sugar
1 tbsp. instant espresso powder, plus extra for dusting
1 tsp. baking powder
2 large eggs
3/4 cup butter, cubed and softened
1/4 cup milk
2 tbsp. Irish whiskey
1 tsp. vanilla extract

Frosting/Decoration:
3/4 cup butter, softened
1 cup powdered sugar
1 tsp. instant espresso powder
1 tbsp. Irish whiskey
Chocolate-covered espresso beans

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Directions:
1. Preheat the oven to 350°. Place paper baking cups in a 12-cup muffin pan and coat with cooking spray; set aside.

2. Whisk together flour and next three ingredients in a large bowl. Make a well in the center of the mixture; add eggs and remaining cake ingredients. Beat with an electric mixer at medium speed just until blended. Spoon batter evenly into muffin cups, filling two- thirds full. Bake for 15 to 20 minutes, or until firm and light brown on top.

3. Cool in pan on wire rack 10 minutes; remove from pan, and cool completely.

4. Beat butter, sugar, espresso powder, and whiskey with an electric mixer until creamy.

5. Frost each cupcake using a mini offset spatula. Dust each cupcake with espresso powder, and top with a chocolate espresso bean.

Makes 12
Active time: 50 mins.
Total time: 1 hr., 30 mins.