Food & Cooking Recipes Dessert & Treats Recipes Cupcake Recipes Irish Coffee Cupcakes 3.6 (129) 5 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on April 23, 2020 Print Share Share Tweet Pin Email Yield: 15 In celebration of St. Patrick's Day, we've reimagined the traditional drink as a cupcake for grown-ups. The moist, delicate Irish Coffee Cupcakes are flavored with espresso and brown sugar and topped with billowy whipped-cream frosting spiked with whiskey. A dusting of espresso powder makes a festive finish. If you don't have two muffin tins, bake these cupcakes in batches. Ingredients For the 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 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. Print