Directions:
In a small saucepan on medium-high, heat milk and coffee beans until just boiling.
Remove from heat, cover, and steep for fifteen minutes.
Using a sieve, remove the beans from the milk and set the milk aside. You will only need ¾ cup of the milk, so it’s fine if some sticks to the beans during this process.
Preheat oven to 350 F.
In a medium-sized bowl, mix flour, salt, baking soda, and baking powder.
In a separate medium-sized bowl, beat butter and sugar until light and fluffy.
Add eggs to the butter/sugar mixture, mixing until fully incorporated.
In a small bowl, mix together whiskey and ¾ cup of the coffee-infused milk.
Alternately mix wet ingredients and dry ingredients into the butter/sugar bowl, mixing until just combined.
Fill cupcake liners ¾ full with cupcake batter.
Spoon 1 heaping tablespoon of brownie batter into the center of each cupcake.
Bake for 25 minutes or until cupcakes bounce back when lightly touched.
Frosting Ingredients:
8 oz cream cheese
¼ cup unsalted butter, room temperature
2 cups powdered sugar
½ cup unsweetened cocoa powder
2 tablespoons whiskey
Directions:
In a medium-sized mixing bowl, mix cream cheese and butter until light and fluffy.
Mix in powdered sugar a little bit at a time until fully combined.
Mix in cocoa powder and whiskey.
Spread or pipe onto cooled cupcakes. Use Wilton tip 106 for the piping style shown in the photos.