cappuccino cupcakes
(1 rating)
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These cupcakes are so good! I brought them to one of my meetings and they were gone in a matter of minutes.
(1 rating)
yield
12 serving(s)
prep time
15 Min
cook time
25 Min
method
Bake
Ingredients For cappuccino cupcakes
- FOR CUPCAKES
-
1 3/4 cunbleached flour
-
1 1/2 tspbaking powder
-
1/4 tspground allspice
-
1/4 tspground cinnamon
-
1/4 tspsalt
-
1 1/2 stickunsalted butter, softened
-
3/4 csugar
-
2 lgeggs
-
1/2 cbrewed coffee
- FOR FROSTING
-
1 1/2 tspinstant coffee granules
-
1 tspvanilla extract
-
1 cprepared white frosting
-
24chocolate-covered coffee beans
How To Make cappuccino cupcakes
-
1Heat oven to 350 degrees. Line 12 cups in standard-size muffin pan with cupcake liners.
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2In a bowl, whisk flour, baking powder, allspice, cinnamon and salt.
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3Beat butter and sugar in a large bowl about 2 minutes or until light colored and smooth. Add eggs, one at a time, beating well after each addition.
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4On low speed, add flour mixture, alternationg with brewed coffee; beat until smooth. Divide batter among prepared liners, 1/3 cup each.
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5Bake at 350 degrees for 25 minutes or until firm to the touch. let cupcakes cool completely.
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6Meanwhile, 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 2 coffee beans each.
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7Note: I like to get half milk chocolate and half dark chocolate coffee beans and put one of each on the tops of each cupcake.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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