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

1. Preheat oven to 350 degrees.
2. Whisk together flour, baking powder, baking soda, and salt. Pour water over espresso powder; let cool.
3. 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.
4. Beat in flour mixture in three additions, alternating with espresso-milk mixture. Beginning and ending with flour. (Batter may look broken)
5. 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.
6. Whisk together cream and confectioners’ sugar until medium peaks form. Add whiskey; whisk until slightly stiff peaks form.
7. Top cupcakes and dust with espresso powder.

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