If you don’t have two muffin tins, bake these cupcakes in batches.
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
1 cup heavy cream
1 tablespoon confectioners’ sugar
1 tablespoon whiskey
Instant-espresso powder, for dusting
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.
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.
To help you celebrate the rest of this festive holiday, we collected dozens of simple recipes to have a nice dinner feast, including pieces, cookies, cupcakes, pancakes and more. We’re getting hungry already so let’s get cooking, OK?- JASON GROSS
“But I am wearing green!” Adam called out after a girl pinched his ribs with a smirk, turning around and away from her, towards the bar to get what was going to be possibly his sixth or seventh beer of the night. Once the bartender gave him the bottle, he turned around taking a sip, leaning against the bar. His elbow found air, discovering he was a feet away from the furniture and he lost his balance, taking a step back to properly lean against it with a silly smile towards the person next to him who watched the whole thing “I did that on purpose you know, I’m not drunk, you’re drunk.” He said, the words slurred.
I think I’ve finally perfected the recipe… which is good because St. Patrick’s Day is my favorite holiday!
[EDIT: Name change due to the insensitivity of the original title “car bomb” - “slammer” is the most common substitution I’ve found. Call ‘em a slammer and enjoy your cupcakes (and beverage) guilt free]
1 box chocolate cake mix
1 full cup Guinness Beer
1 half shot Jameson whiskey
1-1 and ½ cup flour (add until desired batter thickness)
1/3 cup oil
Mix and bake at 350 for ~14 mins. Hollow out (I use piping cap to make the holes then a knife to hollow them out).
2/3 can condensed milk
1 bag semi-sweet chocolate chips
2-3 shots Jameson whiskey
Melt the chips and milk on the stove at a med high heat just until smooth. Cool for ~5-10 mins in a different bowl then start folding in the whiskey. Don’t let it get too runny. Pipe into the cake hollows when fully cool.
1 tub frosting
1-2 shots Bailey’s
1 stick butter (soft, not melted)
2-3 cups confectionery sugar (add until stiff)
Mix together until a stiff frosting is achieved.
Whiskey Detail Frosting
½ stick butter (soft, not melted)
1-3 cups confectionery sugar
Green food dye
1-3 shots whiskey
Start with the butter then add sugar and whiskey alternating until you have a stiff enough frosting and enough to make your clovers. Add green food dye until satisfied with the color. Pipe into 3 leaf clover shapes!