Get your caffeine fix in the morning with these coffee cupcakes. If you prefer a single-layer cake to cupcakes, use a 9-inch square baking pan or round cake pan. Bake the cake at 350º for 25 minutes or until a wooden pick inserted in the center comes out clean.

Recipe by Cooking Light December 2002

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Lee Harrelson; Styling: Jan Gautro, Laura Zapalowski

Recipe Summary

Yield:
1 dozen (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, combine 2 tablespoons boiling water and 4 teaspoons espresso, stirring until espresso dissolves. Stir in buttermilk.

  • Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda, and salt, stirring well with a whisk.

  • Place 3/4 cup granulated sugar, butter, and 2 teaspoons vanilla extract in a large bowl; beat with a mixer at medium speed until well blended (about 5 minutes). Add eggs, 1 at a time, beating well after each addition. Add flour mixture and buttermilk mixture alternately to sugar mixture, beginning and ending with flour mixture.

  • Spoon batter into 12 muffin cups lined with paper liners. Bake at 350° for 20 minutes or until a wooden pick inserted in center comes out clean. Cool cupcakes in pan 10 minutes on a wire rack; remove from pan.

  • To prepare syrup, combine 1/4 cup granulated sugar, 1/4 cup water, 2 tablespoons espresso, corn syrup, and 1/4 teaspoon vanilla extract in a small saucepan; bring to a boil. Reduce heat; simmer 3 minutes. Pierce the cupcake tops several times with a wooden skewer. Brush espresso syrup evenly over the cupcakes. Cool completely on wire rack. Sprinkle with powdered sugar.

Nutrition Facts

192 calories; calories from fat 27%; fat 5.8g; saturated fat 3.3g; mono fat 1.8g; poly fat 0.4g; protein 3g; carbohydrates 31.8g; fiber 0.4g; cholesterol 49mg; iron 0.9mg; sodium 173mg; calcium 19mg.