New This Month

In celebration of Saint Patrick's Day, we've reimagined the traditional drink as a cupcake for grown-ups. The moist, delicate 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.

Source: Martha Stewart Living, March 2010


For the Cupcakes

For the Frosting


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How would you rate this recipe?
  • CJ71
    17 MAR, 2014
    Ths flavor of the cupcakes was pretty good. The frosting is great...I used the Irish whiskey, but also added some cinnamon whiskey for a little more flavor. I also used a mocha instant coffee for the dusting on the frosting. However, I dont really like the cupcakes and frosting together. I feel like the cupcakes are too heavy for the whipped frosting and need something richer and thicker.
  • carmenml
    28 OCT, 2013
    The cupcake was good, but the frosting is gross... consider making a different one or add some coffee to the heavy cream.
  • Frawla But
    4 MAR, 2013
    I make this cupcake today it's very very super Delicious love it .
  • AbbyCakes
    22 MAR, 2012
    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!
  • Ellevee
    22 SEP, 2010
    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!

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