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Cinnamon Mocha Cupcakes

Cinnamon Mocha Cupcakes
Like to end a meal with a little something sweet? Edna Hoffman's chocolaty cupcakes do the trick for family and friends in Hebron, Indiana. “This dessert is fast and fuss-free,” she promises.
8 ServingsPrep: 15 min. Bake: 20 min. + cooling

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;
© Taste of Home 2011 Tasteofhome Logo

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Cinnamon Mocha Cupcakes (continued)

Directions (continued)

  • stir into frosting until smooth. Frost cupcakes. Yield: 8 cupcakes.
Nutrition Facts: 1 cupcake equals 325 calories, 13 g fat (5 g saturated fat), 42 mg cholesterol, 391 mg sodium, 50 g carbohydrate, 1 g fiber, 3 g protein.
© Taste of Home 2011 Tasteofhome Logo