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

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Ingredients
  • 1-3/4  cups
    all-purpose flour
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  • 1-1/2  teaspoons
    baking powder
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  • 1/4  teaspoon
    ground allspice
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  • 1/4  teaspoon
    ground cinnamon
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  • 1/4  teaspoon
    salt
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  • 3/4  cup
    (1-1/2 sticks) unsalted butter, softened
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  • 3/4  cup
    granulated sugar
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  • 2 
    eggs
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  • 1/2  cup
    brewed coffee
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  • 1-1/2  teaspoons
    instant coffee granules
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  • 1  teaspoon
    vanilla extract
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  • 1  cup
    prepared white frosting
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  • 24 
    chocolate-covered coffee beans
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Directions
1.
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.
2.
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.
3.
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.
4.
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
Calories 332, Total Fat 17 g, Saturated Fat 9 g, Cholesterol 67 mg, Sodium 141 mg, Carbohydrate 43 g, Fiber 1 g, Protein 3 g. Percent Daily Values are based on a 2,000 calorie diet
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