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Martha Stewart

What's This?
Serving size 15

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 spiked with whiskey. A dusting of espresso powder makes a festive finish.



2 cup all-purpose flour1 tsp baking powder¼ tsp baking soda¼ tsp salt½ cup boiling water2 Tbsp instant-espresso powder¼ cup whole milk1 stick unsalted butter, room temperature½ cup granulated sugar½ cup packed light-brown sugar2 large eggs


  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.



1 cup heavy cream
1 Tbsp confectioners' sugar
1 Tbsp whiskey
Instant-espresso powder, for dusting


  1. Make the frosting: Whisk together cream and confectioners' sugar until medium peaks form. Add whiskey; whisk until slightly stiff peaks form.
  2. Top each cupcake with 2 tablespoons frosting; dust with espresso powder.

Cook's Note: If you don't have two muffin tins, bake these cupcakes in batches.

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Tags: Dessert, Coffee, Baking, St. Patrick's Day

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