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.
Servings:
12 cupcakes
Prep Time:
15 mins
Total Time:
40 mins
Ingredients
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1-3/4 cupsall-purpose floursee savings
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1-1/2 teaspoonsbaking powdersee savings
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1/4 teaspoonground allspicesee savings
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1/4 teaspoonground cinnamonsee savings
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1/4 teaspoonsaltsee savings
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3/4 cup(1-1/2 sticks) unsalted butter, softenedsee savings
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3/4 cupgranulated sugarsee savings
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2eggssee savings
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1/2 cupbrewed coffeesee savings
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1-1/2 teaspoonsinstant coffee granulessee savings
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1 teaspoonvanilla extractsee savings
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1 cupprepared white frostingsee savings
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24chocolate-covered coffee beanssee savings
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
Per serving: 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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