Cinnamon Mocha Cupcakes

Yield

8 standard cupcakes

Ingredients

1/4 cup butter or margarine, room temperature
2/3 cup granulated sugar
1 large 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 prepared chocolate frosting*
3/4 teaspoon instant coffee granules
1 teaspoon hot water

Directions

Preheat oven to 350°F (177°C). Prepare the muffin pan by placing baking cups in each cavity or by brushing the cavities with Pan Release or cooking spray.

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. Spoon batter into baking cups 1/2 full.

Bake 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.

Additional Information

Use purchased icing or see Chocolate Icing recipe if you would like to make your own.