Cakes, Tarts/ Other Desserts

Irish Cream Coffee Cupcakes & Marshmallow Top

Cupcakes disappoint me every time I try them anywhere. Dry cake, fat sugary top are very frustrating. I have decided to make an ultimate cupcake, just as it must be. This recipe is a touch of perfection. Coffee flavor saturated cake with a hint of Irish cream taste and insanely delicious top. One ideally complements the other and after the first cupcake you unintentionally reach out for the next. Perfect with tea or coffee outdoors on the warm spring evening… Or in any other way, you feel to enjoy your deserved indulgence!

Irish cream coffee cupcakes with marshmallow top and chocolate

Irish Cream Coffee Cupcakes & Marshmallow Top

1 Star2 Stars3 Stars4 Stars5 Stars (2 votes, average: 5.00 out of 5)
Serves: about 18 standard size cupcakes


  • For the cupcakes:
  • 1 3/4 cup all-purpose flour
  • 1 cup sugar
  • 1/2 cup cocoa powder
  • 2 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 2 eggs
  • 1 cup strong coffee
  • 1 cup yogurt or kefir
  • 1/2 cup grapeseed oil or vegetable oil
  • 1 tsp vanilla extract
  • 1 Tbsp. Irish Cream liquor, I used Bushmills
  • For the frosting:
  • 2 cups sugar
  • 5 large egg whites, room temperature
  • 1/2 cup water
  • 1/2 tsp cream of tartar
  • 1 Tbsp. pure vanilla extract
  • melted chocolate for coating - optional
  • pistachio nuts for topping - optional



Preheat an oven to 350°F.


In the medium bowl mix together all dry ingredients. Add all wet ingredients to the mixture and mix well about two minutes. For standard cupcakes, fill two thirds full and bake for 15-18 minutes. Let them cool while you prepare a marshmallow fluff topping.


To make the fluff: In the bowl of an electric mixer, combine sugar, egg whites, water, and cream of tartar. Whisk until foamy. Set bowl over a pan of barely simmering water and whisk until sugar is dissolved and the mixture is warm to the touch, about 3 to 5 minutes. Transfer bowl to stand mixer fitted with a whisk attachment. Beat on high speed until frosting forms stiff peaks, about 12 to 16 minutes. Add vanilla and beat until combined.


Transfer frosting to two large pastry bags fitted with 1/2-inch round tips. Pipe a spiral of frosting into a 2-inch-high cone shape, using about 1/2 cup frosting per cupcake.


Top the marshmallow with melted chocolate and nuts if you desire. Or make s'mores effect use a kitchen torch according to the manufacturer's instructions, move the flame continuously in small circles over the surface of the marshmallow until it is lightly browned. You can store them in the refrigerator for 3 days, but I promise you they will be gone on the first day!


The batter in this recipe is very runny. It's like soupy. Don't worry 🙂

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  • Reply
    La Table De Nana
    April 15, 2013 at 4:24 pm

    Yelena..I pinned the recipe..
    But you could win prizes for the photos alone~

  • Reply
    Rosa's Yummy Yums
    April 15, 2013 at 4:35 pm

    Gorgeous cupcakes! Incredibly pretty and irresistible.

    I love magnolia.



  • Reply
    Carol | a cup of mascarpone
    April 15, 2013 at 5:05 pm

    Gorgeous perfection…absolutely lovely!!!

  • Reply
    Sandra Mihic
    April 15, 2013 at 5:21 pm

    Oh my goodness..those are the prettiest cupcakes ever! LOVE them! You did an incredible job making me crave them right this moment!

  • Reply
    Eric Pepple
    April 15, 2013 at 5:42 pm

    Holy crap those cupcakes look absolutely incredible! I am soooo jealous 🙂

    Happy Blogging!
    Happy Valley Chow

  • Reply
    April 16, 2013 at 12:07 am

    Oh..I wish I knew hot to make such gorgeous cupcakes! They look just luxurious!

  • Reply
    Merry Graham
    April 16, 2013 at 2:48 am

    Dang GIRL!!! You never cease to amaze me. I am making this one….but they won't turn out as pretty as yours! All the best to you ~ continue strong and sweet!

  • Reply
    Nami | Just One Cookbook
    April 16, 2013 at 3:32 am

    I am so impressed! This will be forever one of my favorite cupcake post! Love the antique and Asian feeling from the pictures, and so gorgeous. It would be perfect if I get to eat a cupcake at the end of the post. 🙂

  • Reply
    Yii-Huei Phang
    April 16, 2013 at 6:28 am

    Wow, I'm amazed at the pictures! The marshmallow frosting looks like heaven.

  • Reply
    April 16, 2013 at 7:09 am

    Your still life photos are amazing! Pinning your Magnolias to my Art: Still Life board.

  • Reply
    April 16, 2013 at 7:29 am

    omigosh, your pictures are stunning.
    saw the solo cupcake picture on pinterest and arrived here.
    i'm sure beautiful cupcakes like these will be gone the first day!

  • Reply
    April 16, 2013 at 7:53 am

    Your cupcakes look amazing! I love the coffee and irish cream combination too!

  • Reply
    Spicie Foodie
    April 16, 2013 at 12:32 pm

    I'm the same way about cupcakes, so I rarely buy them. Yours really are perfection in every way! Love, love your still life photo.:)

  • Reply
    April 16, 2013 at 2:19 pm

    Ok – after scrolling up and down this post several times i think i and ready to comment – All i have to say is that everything here is ABSOLUTELY GORGEOUS!!!
    ~Shema | LifeScoops

  • Reply
    April 16, 2013 at 2:23 pm

    I think my heart just stopped for a second! Amazing!!!!



  • Reply
    April 16, 2013 at 2:36 pm

    Eye-poppingly (if ever there is a word like that) beautiful!

    The chocolate-topped one reminds of the Mcswirl. But oh, how I wish i could bake like that!

  • Reply
    April 16, 2013 at 5:43 pm

    These look AMAZING! I love the height of the marshmallow frosting, makes it look like an ice cream cone 🙂

  • Reply
    Miss Nak
    April 17, 2013 at 9:31 am

    Oh my goodddddd these are gorgeous!!!!!!!! What a perfect combo of flavours!!

  • Reply
    May 19, 2013 at 7:31 pm

    I loved these! I wasn't sure how I was going to feel about the coffee and the pistachios. So sorry I doubted you! These are amazing to look at but more importantly amazing to eat! Loved the crunch and saltiness of the pistachios on top. I've never made frosting like that. How long do you recommend beating it prior to putting it over the steam? Mine seemed like I got it right but it was pretty shinny and wet so I'm not sure. Also how did you get the chocolate on it like that? I tried but mine globed on to certain areas and I was afraid to put it upside down and dunk. Thank you for sharing this recipe! Truly amazing!

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