Irish Coffee Cupcakes Are Full of St. Patrick's Day 'Spirit'

irish coffee cupcakesA little whiskey never hurt anybody (I said, a little whiskey), but you still might want to keep these Irish Coffee Cupcakes out of the kids' reach this St. Patrick's Day. Unless, that is, they're running wild and you really want them to take a nap. (Kidding!)

That's because these cupcakes, as you might have guessed from their name, have a bit of a kick to them. Just a wee bit of a kick. Unless, that is, you happen to spill a little extra Jameson into the bowl when you're making the frosting. (Seriously, I wasn't kidding that time.)

Either way, these are ah-mazing.


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.


Image via katrina/Flickr

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