Cook Like a Champion

I’m finally getting into the swing of things with Baby Clara and have been spending more time in the kitchen. We stayed up late a couple nights ago to make these cupcakes, and doing so already has me looking forward to the days when she can be my little sous chef. :) Though I haven’t been around much the past two weeks, I do have some recipes to share next week. Until then, here’s a short post in case you’re still searching for something to make for St. Patrick’s Day.

I’ve never been one to celebrate small holidays, that is until I started cooking and baking. Now, I’ll use anything as an excuse to make something delicious. I’ve had this recipe saved for quite some time, and St. Patrick’s Day is obviously the perfect time to make it. These cupcakes are essentially a dessert version of the classic Irish coffee drink. Sure, they aren’t green and they’re not made with beer. However, I don’t think you’ll miss those things. Why? Because these cupcakes are moist and delicious, infused with strong coffee and the rich, caramelized flavor of brown sugar. They’re topped with a light and airy whipped cream that’s got just enough whiskey for you to know it’s there. If you enjoy coffee as much as I do, I guarantee that you will love these anytime of year.

Irish Coffee Cupcakes
Makes 15

Ingredients:
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

Directions:
Line two cupcake tins with paper liners and preheat the oven to 350º. In a medium bowl, whisk together the flour, baking powder, baking soda and salt. Combine the water and espresso powder and stir until dissolved. Let cool to room temperature, then combine with milk.

In the bowl of stand mixer fitted with the paddle attachment, cream the butter and sugars on medium speed until light and fluffy, about 3 minutes. Reduce speed to low and add eggs one at a time, beating well after each addition. Add the flour in three batches, alternating with the espresso-milk mixture.

Fill cups 3/4 full. Bake for about 22 minutes, or until a toothpick inserted in the center comes out with only a few moist crumbs attached. Cool slightly before transferring to a wire rack to cool completely.

To make the frosting, whisk (either with a hand mixer or in a stand mixer) the heavy cream and sugar until medium peaks form. Add the whiskey and continue whisking until slightly stiff peaks form. Top each cupcake with the whipped cream, then dust with the espresso powder.

Source: Martha Stewart