Coffee Cupcakes

By carvalhohm

Ingredients

• 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

Details

Servings 12
Adapted from familycircle.com

Preparation

Step 1

1. Heat oven to 350 degrees F. Line 12 cups in standard-size muffin pan with cupcake liners. In 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 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.