Irish Coffee Cupcakes

Coffee Cupcake, Jameson Caramel Filling, & Whiskey Whipped Cream Frosting
Recipe adapted from Martha Stewart & Design Love Fest.

Going up to The Buena Vista Cafe in San Francisco for a delicious glass of their famous Irish Coffee has become one of my favorite winter traditions.  The combination of coffee, whiskey, brown sugar, and cream make these drinks the best thing to sip on a cold day.  It's not too sweet and the whiskey definitely warms you up.  Part of the reason the Buena Vista is so well known for the cocktail is because in 1952 the owner set out to recreate the Irish Coffee that was served at the Shannon Airport in Ireland.  I haven't traveled to Ireland (yet), but it's hard to believe that this drink could be any better!

In 2013, some of the ladies in my family started a new tradition.  My mom, gran, aunt, sister, and I would go up to San Francisco and visit my cousin in Pac Heights, go get lunch at Perry's in the Marina, and then make a final stop for an Irish Coffee at The Buena Vista Cafe.  We did the same thing this year, and I hope we will continue the tradition for many years to come.  I also had the pleasure of taking my boyfriend for his first Irish Coffee this year.  He's not exactly the biggest coffee fan (iced mochas are his go to) and not much of a whiskey drinker, but he still enjoyed his and I have a feeling he would enjoy these cupcakes just as much.

So, inspired by the great times I haven't spent with wonderful people while sipping this scrumptious boozy beverage, I made the Irish Coffee cupcake.  I decided that I would keep the cupcake booze free, but use whisky in both the creamy caramel filling and in the fluffy whipped cream frosting.  These cupcakes are actually my booziest bake yet!  Each cupcake has about 1/3 an ounce of whiskey in them!  These are the perfect cupcakes to keep you going through the post-holiday winter.

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[ INGREDIENTS ]
makes 12 cupcakes

Jameson Caramel
1/8 cup water
1/3 cup granulated sugar
1/3 cup light brown sugar
1/4 cup butter, at room temperature
1/2 cup heavy cream, at room temperature
2 ounces of Jameson Whiskey

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

Whiskey Whipped Cream Frosting
2 cups heavy cream
2 ounces Jameson Whiskey

[ DIRECTIONS ]

Jameson Caramel

1. In a small saucepan, mix together the water and granulated sugar over high heat, bringing it to a boil.
2. Reduce heat to medium and continue boiling until the mixture turns a light caramel color, stirring every one to two minutes.  Note: this make take up to 15 minutes depending on your stove.
3. As soon as the syrup turns amber, remove the pot from heat and immediately stir in heavy cream, butter, and brown sugar until incorporated.  The sugar will clump up when you add it, but continue stirring as best as you can for about 30 seconds.
4. Place the pot back over medium heat and bring to a boil.  
5. Stir the mixture until the sugar chunk dissolves and it begins to smooth out.
6. Simmer for an additional 3-5 minutes until slightly thickened.
7. Remove from heat and stir in the Jameson whiskey.
8. Cool to room temperature.

Coffee Cupcakes

1. Preheat oven to 350 degrees F.
   
2. Line a muffin pan with cupcake liners.
   
3.  In a medium bowl, whisk together flour, baking soda, baking powder, salt; set aside.
4. Pour boiling water over the instant espresso powder, stir, let cool, and add milk to the coffee.
5. In the bowl of an electric mixer fixed with whisk attachment, mix together brown sugar, granulated sugar, and butter until light and fluffy (approx. 3 minutes).
6. Add eggs one at a time and beat mixture well after each addition.
7. Add the dry ingredients and the coffee mixture to the mixer alternating between the two. Add the flour mixture in 3 additions and the coffee in 2 additions, beginning and ending with the dry mixture.
8. Divide batter between muffin tins, filling about 2/3 full.
   
9. Bake for 18-22 minutes, until a toothpick inserted in the middle comes out clean.
   
10. Cool completely.

Whiskey Whipped Cream Frosting

1. In the bowl of an electric mixer fixed with the whisk attachment, beat heavy cream until medium peaks form.
2. Add the Jameson whiskey, and continue beating at increasing speed until stiff peaks form.

Put it all together

1.  After the cupcakes have cooled, use a cupcake corer or the back of a pastry tip to remove the center of each cupcake.
   
2.  Using a pastry bag, fill each hole with the Jameson caramel.
   
3.  Using a pastry bag, pipe on the whiskey whipped cream frosting.
   
4. Top each cupcake with a drizzle of the remaining caramel.