Rating: 4 stars
9 Ratings
  • 1 star values: 2
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 3
  • 5 star values: 4

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.

Charity Ferreira
Recipe by Cooking Light October 2006

Gallery

Credit: Becky Luigart-Stayner

Recipe Summary

Yield:
16 servings (serving size: 1 cupcake)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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  • 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).

  • 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.

  • 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.

  • 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.

Source

Ice Cream Treats: Easy Ways to Transform Your Favorite Ice Cream into Spectacular Desserts

Nutrition Facts

203 calories; calories from fat 30%; fat 6.8g; saturated fat 2.1g; mono fat 3g; poly fat 1.3g; protein 4.8g; carbohydrates 32.4g; fiber 1.2g; cholesterol 8mg; iron 1.3mg; sodium 211mg; calcium 53mg.
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