Irish Coffee Brownie Cupcakes

In a medium-sized bowl, beat 5 tablespoons butter and 1/2 cup sugar until light and fluffy.

Mix in 1 egg and vanilla until thoroughly combined. Mix in 1/3 cup cocoa powder, 1/3 cup flour and 1/2 teaspoon salt until just combined.

Set aside.

In a small saucepan on medium-high, heat milk and coffee beans until just boiling. Remove from heat, cover, and steep for fifteen minutes.

Using a sieve, remove the beans from the milk and set the milk aside. You will only need ¾ cup of the milk, so it’s fine if some sticks to the beans during this process.

Preheat oven to 350 °F.

In a medium-sized bowl, mix 1 1/2 cup flour, 1/4 teaspoon salt, baking soda, and baking powder. In a separate medium-sized bowl, beat 1 cup butter and 1 1/4 cup sugar until light and fluffy. Add 2 eggs to the butter/sugar mixture, mixing until fully incorporated.

In a small bowl, mix together 1/4 cup whiskey and ¾ cup of the coffee-infused milk.

Alternately mix wet ingredients and dry ingredients into the butter/sugar bowl, mixing until just combined.

Fill cupcake liners ¾ full with cupcake batter. Spoon 1 heaping tablespoon of brownie batter into the center of each cupcake. Bake for 25 minutes or until cupcakes bounce back when lightly touched.

In a medium-sized mixing bowl, mix cream cheese and 1/4 cup butter until light and fluffy.

Mix in powdered sugar a little bit at a time until fully combined. Mix in 1/2 cup cocoa powder and 2 tablespoons whiskey.

Spread or pipe onto cooled cupcakes.