I love Irish Coffee. Yes, the one with alcohol. I mean, how can you get better than Irish whiskey, coffee and whipped cream. Ah… the whipped cream! Anyway, once you go Irish, it is very difficult to go back to the Cappuccinos and Macchiatos that are served in your nearby cafes. A friend of mine in Pune would agree.
In the spirit of High spirits, this weekend I tried to give my favourite coffee a slight twist and make cupcakes out of them. And instead of whipped cream I used my favourite cream – Mascarpone. This is an extremely easy recipe. They just take about 30 min and go extremely well with a cup of hot chocolate or a cup of Americano if you please.
In this recipe, you can use Monin Irish Syrup, if you just want the Irish flavor but no alcohol. Otherwise you can use the Baileys Irish Cream.

For the Cupcakes
50g butter, well softened
1 tbsp Baking powder
50g light brown sugar
50g flour
½ tbsp Salt
1 large eggs
1 tsp instant coffee, mixed with 50ml boiling water, then cooled
Walnut halves, chopped,
1 tbsp Monin Irish Syrup or 2 tbsp Baileys Irish Cream
For the topping
100ml tub mascarpone
1 tbsp light Brown sugar
1 tbsp Baileys
Heat oven to 180C and make sure there’s a shelf ready in the middle.
Line a 6-hole bun tin with fairy cake cases.
Beat the butter and sugar until creamy.
Mix the flour, baking powder and salt together.
Add the flour mixture in the butter mix and beat together.
Mix the Irish coffee mix or Baileys and the coffee mix to the bowl and beat.
Stir in the chopped walnuts.
Spoon the mix into the cases and then bake for 18-20 mins until light golden and springy.
Cool completely on a rack.
Put the mascarpone, 3 tsp more of the coffee, Baileys and the sugar into a large bowl.
Beat together to make the coffee cream.
Spread a dollop of the coffee cream onto the top of each cake, then finish with a walnut half.
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