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Coffee Cupcakes

Coffee Cupcakes

Nutrition Facts
  • cal. (kcal) 332
Coffee Cupcakes
  • Makes: 12 servings
  • Yield: 12 cupcakes
  • Prep: 15 mins
  • Bake: 25 mins at 350°F
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Ingredients

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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 salt
  • 3/4 cup (1-1/2 sticks) unsalted butter, softened
  • 3/4 cup granulated sugar
  • 2 eggs
  • 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

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 for Coffee Cupcakes

Servings Per Recipe: 12
PER SERVING: 332 cal., 17 g total fat (9 g sat. fat), 67 mg chol., 141 mg sodium, 43 g carb. (1 g fiber), 3 g pro.

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