Irish Coffee Cupcakes
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Martha Stewart Living, March 2010
- Yield Makes 15
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Ingredients
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
Directions
- 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.
Cook's Note
If you don't have two muffin tins, bake these cupcakes in batches.
What a nice cupcake this recipe makes. Not too sweet, just right. Good coffee flavor, not too heavy. I used whole wheat flour for extra goodness. I also have a heavy hand on the whiskey - I used more than the recipe says to use for the topping. Yummy!! All in all, easy delicious cupcake!
A delicious, easy-to-make cupcake. The frosting is really a topping, as it is just whipped cream. The whiskey adds a slight caramel flavor -- nothing overwhelming. I reviewed this recipe on my own blog, Recipes That Worked by Mandy Higgins.
These are so good! I made them one morning at my parents house. They lasted an hour. Plus, if there is any left over whipped cream (with the Irish Whiskey) you can add it to your coffee. YUM!