Ingredients
1/4 cup butter, softened2/3 cup sugar1 egg1/2 teaspoon vanilla extract3/4 cup plus 2 tablespoons all-purpose flour1/4 cup baking cocoa1/2 teaspoon baking soda1/2 teaspoon salt1/4 teaspoon baking powder1/4 teaspoon ground cinnamon1/4 cup strong brewed coffee, room temperature3 tablespoons buttermilk1 cup chocolate frosting3/4 teaspoon instant coffee granules1 teaspoon hot water
Preparation
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.
