These grown-up cupcakes taste like a cup of coffee spiced with cinnamon and allspice. The creamy coffee frosting is easy to make adding instant coffee to canned white frosting.
Recipe from Family Circle
1 3/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon ground allspice
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
3/4 cup (1-1/2 sticks) unsalted butter, softened
3/4 cup granulated sugar
1/2 cup brewed coffee
1 1/2 teaspoons instant coffee granules
1 teaspoon vanilla extract
1 cup prepared white frosting
24 chocolate-covered coffee beans
Beat butter and sugar in large bowl about 2 minutes or until light colored and smooth. Add eggs, one at a time, beating well after each addition. On low speed, add flour mixture, alternating with brewed coffee. Divide batter among prepared liners, 1/3 cup in each.
Bake at 350 degrees F for 25 minutes or until firm to the touch. Let cupcakes cool in pan on rack for 5 minutes. Remove from pan to rack and cool completely.
Meanwhile, in a small bowl, combine instant coffee, vanilla and 1 teaspoon warm water. Stir until coffee is dissolved. Stir in white frosting until blended and no dark streaks remain. Spread 1 heaping tablespoon over each cupcake. Decorate tops with coffee beans.
Per Serving: cal. (kcal) 332, Fat, total (g) 17, chol. (mg) 67, sat. fat (g) 9, carb. (g) 43, fiber (g) 1, pro. (g) 3, sodium (mg) 141, Percent Daily Values are based on a 2,000 calorie diet