Coffee Cupcakes
Recipe from Family Circle

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.

Coffee Cupcakes

by 28  people

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  • 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 
  • 3/4  cup 
    (1-1/2 sticks) unsalted butter, softened
  • 3/4  cup 
    granulated sugar
  • 2   
  • 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
Heat oven to 350 degrees F. Line 12 cups in standard-size muffin pan with cupcake liners. In a bowl, whisk flour, baking powder, allspice, cinnamon and salt.
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.
Nutrition information
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
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