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Cinnamon Mocha Cupcakes

Like to end a meal with a little something sweet? These chocolate cupcakes will do the trick for family and friends. This dessert is fast and fuss-free. — Edna Hoffman, Hebron, Indiana
  • Total Time
    Prep: 15 min. Bake: 20 min. + cooling
  • Makes
    8 cupcakes

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.
Nutrition Facts
1 each: 325 calories, 13g fat (5g saturated fat), 42mg cholesterol, 391mg sodium, 50g carbohydrate (35g sugars, 1g fiber), 3g protein.

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