Categories: Cupcakes/ muffins
Ingredients
- 2 cup all-purpose flour
- 1 tsp. baking powder
- 1/4 tsp. baking soda
- 1/4 tsp. salt
- 1/2 cup boiling water
- 2 Tbsp. instant-espresso powder
- 1/4 cup whole milk
- 1 stick unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup packed light-brown sugar
- 2 lg. eggs
- 1 cup heavy cream
- 1 Tbsp. confectioners' sugar
- 1 Tbsp. whiskey
- 1 pkg. instant espresso powder
Directions
- Preheat oven to 350 degrees.
- Whisk together flour, baking powder, baking soda, and salt. Pour water over espresso powder; let cool.
- Beat butter and sugar and brown sugars with mixer on medium speed until pale and fluffy, about 3 minutes. Add eggs, I at a time, beating well after each addition.
- Beat in flour mixture in three additions, alternating with espresso-milk mixture. Beginning and ending with flour. (Batter may look broken)
- Fill 15 cups ( of 2 12-cup muffin tins), 3/4 full. Bake until centers test clean; 20-22 minutes. Let cool; turn out cupcakes.
- Whisk together cream and confectioners’ sugar until medium peaks form. Add whiskey; whisk until slightly stiff peaks form.
- Top cupcakes and dust with espresso powder.