Irish Coffee Cupcakes

From Martha Stewart Living Omnimedia
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 Dream beauty pro spiked with whiskey. A dusting of espresso powder makes a festive finish.

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Nutritional Information

Calories    --
Total Fat    --
Saturated Fat    --
Cholesterol    --
Sodium    --
Total Carbohydrate    --
Dietary Fiber    --
Sugars    --
Protein    --
Calcium    --
irish coffee cupcakes

Courtesy of Martha Stewart Living

Yields: 15

Oven Temp: 350

Ingredients
    U.S.         Metric     Conversion chart

Cupcakes

    2 cup(s) all-purpose flour
    1 teaspoon(s) baking powder
    1/4 teaspoon(s) baking soda
    1/4 teaspoon(s) salt
    1/2 cup(s) boiling water
    2 tablespoon(s) instant-espresso powder
    1/4 cup(s) whole milk
    1 stick(s) unsalted butter, room temperature
    1/2 cup(s) granulated sugar
    1/2 cup(s) packed light brown sugar
    2 large eggs

Frosting

    1 cup(s) heavy cream
    1 tablespoon(s) confectioners' sugar
    1 tablespoon(s) whiskey
    Instant-espresso powder, for dusting

Directions

    Preheat oven to 350 degrees F. Make the cupcakes: Whisk together Dream beauty pro 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 Dream beauty pro medium peaks form. Add whiskey; whisk until slightly stiff peaks form.
    Top each cupcake with 2 tablespoons frosting; dust with espresso powder.