Irish Coffee Cupcakes
For the cupcakes
- 2 cups all-purpose flour
- 1teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 cup boiling water
- 2 tablespoons instant espresso powder
- 1/4 cup whole milk
- 1 stick unsalted butter, room temperature
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 2 large eggs
For the frosting
- 1 cup heavy cream
- 3 tablespoon confectioner's sugar
- 1 tablespoon whiskey
- Instant espresso powder, for dusting
Preheat the oven to 350 degrees Fahrenheit. Line cupcake pan with cupcake liners.
Whisk together flour, baking powder, baking soda and salt.
Pour water over the espresso powder, then let cool. Combine espresso with milk.
Beat butter and sugars together in a mixer on medium speed until pale and fluffy, about 3 minutes. Add eggs, one 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.
Fill muffin cups three-quarters full with the batter and bake until a toothpick comes out clean, 20 to 22 minutes. Let cool, then turn cupcakes out from pan.
To make the frosting, whisk together the cream and confectioner's sugar until medium peaks form. Add whiskey, then whisk until slightly stiff peaks form.
Top each cupcake with two tablespoons of frosting and dust with espresso powder, if desired.