Coffee Cupcakes

Ingredients

Cupcakes

• 2 Tablespoons boiling water
• 8 teaspoons instant coffee granules
• 1/3 cup buttermilk
• 1 1/4 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 3/4 cup granulated sugar
• 1/3 cup butter, softened
• 2 large eggs
• 2 teaspoons vanilla extract

Chocolate Butter Cream Frosting

• 1/3 cup butter
• 2 2/3 cups confectioners' sugar
• 1/2 cup cocoa powder
• 1/3 cup milk
• 1 teaspoon vanilla
• Makes about 12 cupcakes

Directions

Cupcakes

1. Preheat oven to 350 degrees F.
2. Line a muffin tin with cupcake liners.
3. Stir together boiling water and instant coffee until instant coffee has dissolved. Stir in buttermilk. Set aside.
4. Whisk together flour, baking soda and salt. Set aside.
5. Beat together sugar and butter until light and fluffy. Beat in eggs one at a time, beating after each addition. Add coffee mixture, flour mixture and vanilla and mix until well incorporated.
6. Pour batter into lined muffin tin 3/4 of the way and bake for 18 - 22 minutes, or until an inserted toothpick comes out clean. Set to cool, once cool enough to touch turn cupcakes out of pan and let cool completely on a wire rack.

Chocolate Butter Cream Frosting

1. Beat together butter, sugar, cocoa powder, milk and vanilla until light and fluffy. About 5 minutes.
2. Pipe design on top of cupcakes and garnish with heart shaped confetti.