Prep Time:  15 minutes
Cook Time:  20 minutes
Yield:  8 servings

By: Edna Hoffman

"Like to end a meal with a little something sweet? Edna Hoffman's chocolaty cupcakes do the trick for family and friends in Hebron, Indiana. This dessert is fast and fuss-free, she promises."

Ingredients

• 1/4 cup butter, softened
• 2/3 cup sugar
• 1 egg
• 1/2 teaspoon vanilla extract
• 14 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 1% buttermilk
• 1 cup prepared chocolate frosting
• 3/4 teaspoon instant coffee granules
• 1 teaspoon hot water

Directions

1. In a small mixing bowl, cream the butter and sugar. 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.
2. Coat muffin cups with nonstick cooking spray or use paper liners; fill half full with batter. Bake at 350 degrees F 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.
3. Place the frosting in a bowl. Dissolve coffee granules in hot water; stir into frosting until smooth. Frost cupcakes.
    

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