Becky Luigart-Stayner
16 servings (serving size: 1 cupcake)

Instant coffee intensifies the chocolate richness of these cupcakes. To repeat the Halloween theme, decorate them with plastic cake toppers, licorice, jelly beans, or candy sprinkles. For thicker frosting, cover and chill for 10 minutes before spreading on the cupcakes. Refrigerate frosted cupcakes overnight; cover lightly with plastic wrap, or store them in an airtight container.

How to Make It

Step 1

Preheat oven to 350°.

Step 2

To prepare cupcakes, place the first 4 ingredients in a large bowl; beat with a mixer at medium speed until well blended (about 2 minutes).

Step 3

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (through 1/4 teaspoon salt), stirring well with a whisk. Stir flour mixture into sugar mixture alternately with buttermilk, beginning and ending with flour mixture; mix after each addition just until blended.

Step 4

Place 16 paper muffin cup liners in muffin cups; spoon about 2 1/2 tablespoons batter into each cup. Bake at 350° for 18 minutes or until a wooden pick inserted in center of a cupcake comes out with moist crumbs attached (do not overbake). Remove cupcakes from pans; cool on a wire rack.

Step 5

To prepare frosting, combine powdered sugar and remaining ingredients in a medium bowl. Beat with a mixer at medium speed until combined. Increase speed to medium-high, and beat until smooth. Spread about 1 tablespoon frosting on top of each cupcake.

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Ratings & Reviews

krspie188's Review

February 12, 2014
For a lower-calorie cupcake, these were great. I may have over baked mine since I only made 12 larger cupcakes instead of the recommended 16 so they were a tiny bit dry. As for the frosting, I highly recommend putting it in the refrigerator for 10 minutes before spreading on the cupcakes for a richer, thicker frosting.

kvick1971's Review

June 27, 2014

cupcakepanda's Review

March 16, 2012
These cupcakes were fantastic. Everyone loved them! I left out the coffee and topped with coconut. I will most certainly make these again!

BrandiNiles's Review

November 02, 2009
easy to make and delicious!

StephMerrifield's Review

February 09, 2010
These do not deserve the 3 star rating - I'm glad I made them anyway! Because some of the reviewers said the cupcakes didn't taste chocolaty enough, I added 1/3 cup of chocolate chips to the batter and stirred in just before pouring into the cupcake pan. Not sure if that really did the trick, but I thought these were little bites of heaven. Will make these again and I stand by this recipe!! Also, if you aren't concerned about following the calories CL posts, this batter makes 12 full cupcakes with a little leftover batter for the cook.

Tinkerbell0914's Review

July 22, 2013

Jocilyn's Review

October 21, 2010
Good solid chocolate cupcake:)

YaoiChefGurl's Review

April 29, 2012
These were great ate one or two since I don't really eat anything I bake ^^. People really enjoyed them and now I use these as the chocolate section of my Cupcakes that I deliver. I'm 15 and an amateur baker.