snack saturday

Irish Coffee 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

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.