Irish Coffee Cupcakes {St. Patrick's Day}

Irish Coffee Cupcakes 

FOR THE CUPCAKES

2 cups all-purpose flour

1 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

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 

1 tablespoon confectioners' sugar

1 tablespoon whiskey

Instant-espresso powder, for dusting

  

1. 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).

2. 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.

3. Make the frosting: Whisk together cream and confectioners' sugar until medium peaks form. Add whiskey; whisk until slightly stiff peaks form.

4. Top each cupcake with 2 tablespoons frosting; dust with espresso powder.

Then unwrap, eat, and enjoy!! :)
Happy Sunday friends.

Recipe from Everyday Food!!

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