Irish Coffee Cupcakes
In celebration of Saint Patrick's Day, we've reimagined the traditional drink as a cupcake for grown-ups. The moist, delicate cupcakes are flavored with espresso and brown sugar and topped with billowy whipped-cream frosting spiked with whiskey. A dusting of espresso powder makes a festive finish.
- 2 cup all-purpose flour
- 2 large eggs
- 0.5 cup packed light-brown sugar
- 0.5 cup granulated sugar
- 1 stick unsalted butter, room temperature
- 0.25 cup whole milk
- 2 Tbsp instant-espresso powder
- 0.5 cup boiling water
- 0.25 tsp salt
- 0.25 tsp baking soda
- 1 tsp baking powder
- Preheat oven to 350 degrees. Make the cupcakes: Whisk together flour, baking powder, baking soda, and salt. Pour water over espresso powder; let cool. Combine espresso with milk. Beat butter and granulated and brown sugars with a mixer on medium speed until pale and fluffy, about 3 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in flour mixture in 3 additions, alternating with espresso-milk mixture, beginning and ending with flour (batter may look broken).
- Fill 15 cups (of two 12-cup muffin tins) three-quarters full. Bake until a toothpick inserted into the centers comes out clean, 20 to 22 minutes. Let cool; turn out cupcakes from tins.
- 1 Tbsp whiskey
- 1 Tbsp confectioners' sugar
- 1 cup heavy cream
- Instant-espresso powder, for dusting
- Make the frosting: Whisk together cream and confectioners' sugar until medium peaks form. Add whiskey; whisk until slightly stiff peaks form.
- Top each cupcake with 2 tablespoons frosting; dust with espresso powder.
Cook's Note: If you don't have two muffin tins, bake these cupcakes in batches.
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