Cinnamon Mocha Cupcakes Recipe

Ingredients

• 1/4 cup butter, softened
• 2/3 cup sugar
• 1 egg
• 1/2 teaspoon vanilla extract
• 3/4 cup plus 2 tablespoons all-purpose flour
• 1/4 cup baking cocoa
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 teaspoon baking powder
• 1/4 teaspoon ground cinnamon
• 1/4 cup strong brewed coffee, room temperature
• 3 tablespoons buttermilk
• 1 cup chocolate frosting
• 3/4 teaspoon instant coffee granules
• 1 teaspoon hot water

Directions

• In a small bowl, cream the butter and sugar until light and fluffy. 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, beating well after each addition.
• Fill paper-lined muffin cups half full with batter. Bake at 350° 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. Yield: 8 cupcakes.

Cinnamon Mocha Cupcakes published in Cooking for 2 Fall 2005, p35