22 minutes turns 20

Irish Coffee Cupcakes

Yield: 15 cupcakes

If you don’t have two muffin tins, bake these cupcakes in batches.

Ingredients

  • Cupcakes
    • 2 cups all-purpose flour
    • 1 teaspoon baking powder
    • ¼ teaspoon baking soda
    • ¼ teaspoon salt
    • ½ cup boiling water
    • 2 tablespoons instant-espresso powder
    • ¼ cup whole milk
    • 1 stick unsalted butter, room temperature
    • ½ cup granulated sugar
    • ½ cup packed light-brown sugar
    • 2 large eggs
  • Frosting
    • 1 cup heavy cream
    • 1 tablespoon confectioners’ sugar
    • 1 tablespoon whiskey
    • Instant-espresso powder, for dusting

Directions

  1. Preheat oven to 350 degrees. 
  2. Make the cupcakes: Whisk together flour, baking powder, baking soda, and salt. 
  3. Pour water over espresso powder; let cool. 
  4. Combine espresso with milk. 
  5. 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).
  6. Fill 15 cups (of two 12-cup muffin tins) three-quarters full. 
  7. Bake until a toothpick inserted into the centers comes out clean, 20 to 22 minutes. 
  8. Let cool; turn out cupcakes from tins.
  9. Make the frosting: Whisk together cream and confectioners’ sugar until medium peaks form. 
  10. Add whiskey; whisk until slightly stiff peaks form.
  11. Top each cupcake with 2 tablespoons frosting; dust with espresso powder.