Irish Coffee Cupcakes

Preheat oven to 350 degrees.

Whisk together flour, baking powder, baking soda, and salt.

Pour boiling water over espresso powder; let cool.

Combine espresso with milk.

Beat butter, granulated sugar, and brown sugar with a mixer on medium speed until pale and fluffy, about 3 minutes.

Add eggs, one 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).

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 and turn out cupcakes from tins.

Whisk together cream and confectioners’ sugar until medium peaks form.

Add whiskey; whisk until slightly stiff peaks form.

Top each cupcake with 2 tablespoons frosting.

Dust with espresso powder and sprinkles.

Spice Level: