Ingredients Jump to Instructions ↓

  1. 1/4 cup butter, softened

  2. 2/3 cup sugar

  3. 1 egg

  4. 1/2 teaspoon vanilla extract

  5. 14 tablespoons all-purpose flour

  6. 1/4 cup baking cocoa

  7. 1/2 teaspoon baking soda

  8. 1/2 teaspoon salt

  9. 1/4 teaspoon baking powder

  10. 1/4 teaspoon ground cinnamon

  11. 1/4 cup strong brewed coffee, room temperature

  12. 3 tablespoons 1% buttermilk

  13. 1 cup prepared chocolate frosting

  14. 3/4 teaspoon instant coffee granules

  15. 1 teaspoon hot water

Instructions Jump to Ingredients ↑

  1. In a small mixing bowl, cream the butter and sugar. Beat in egg and vanilla. Combine the flour, cocoa, baking soda, salt, baking powder and cinnamon; add to creamed mixture alternately with coffee and buttermilk. Coat muffin cups with nonstick cooking spray or use paper liners; fill half full with batter. Bake at 350 degrees F for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack to cool completely. Place the frosting in a bowl. Dissolve coffee granules in hot water; stir into frosting until smooth. Frost cupcakes.


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