- 1 of 4 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 of 4 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 of 4 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 of 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.
Servings Per Recipe: 12
Per Serving: 332 kcal cal., 3 g pro., 43 g carb., 17 g Fat, total, 67 mg chol., 9 g sat. fat, 1 g fiber, 141 mg sodium