Spice Cupcakes with Mocha Frosting

By Addie

Old-fashioned flavor comes through with the molasses, cinnamon, cloves and nutmeg in these light, fluffy cupcakes. The mocha frosting is a fresh touch that makes them extra special.—Sarah Vaughan, Waterville, Maine

Ingredients

• CUPCAKES:
• 1/2 cup butter, softened
• 1/2 cup sugar
• 1 egg
• 1/2 cup molasses
• 1 1/2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 teaspoon each ground cinnamon, cloves and nutmeg
• 1/2 cup buttermilk
• ...............................................
• FROSTING:
• 1 3/4 cups confectioners' sugar
• 1 tablespoon baking cocoa
• 2 tablespoons strong brewed coffee
• 1 tablespoon butter, softened
• 1/4 teaspoon vanilla extract
• Chocolate-covered coffee beans and assorted candies, optional

Preparation

Step 1

1. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and molasses. Combine the flour, baking soda, salt, cinnamon, cloves and nutmeg; add to creamed mixture alternately with buttermilk.

2. Fill paper-lined muffin cups two-thirds full. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

3. In a small bowl, combine confectioners' sugar and cocoa. Stir in the coffee, butter and vanilla until smooth. Frost cupcakes. Garnish with coffee beans and candies if desired. Yield: 15 cupcakes.

Editor's Note: Warmed buttermilk will appear curdled.