1 1/3 C flour 1/2 C unsweetened cocoa powder (I used Hershey's brand) 1 t baking powder 1/2 t baking soda 1/4 t salt 1/4 t ground cinnamon
1 1/2 t coffee powder (I used hazelnut-flavored coffee) dissolved in 1/2 C hot H20 1 t pure vanilla extract 1/2 C whole milk (sour cream or yogurt would do)
1 stick unsalted butter (softened) 1 C sugar 1 egg
Vanilla Buttercream Frosting: 1 stick unsalted butter (softened) 3 C confectioner's sugar 1/4 C milk 1 t pure vanilla extract food coloring
Instructions
For the Mocha Cupcakes: (Yield: 1 dozen)
Preheat the oven at 350 dF and line the muffin pan with paper baking cups.
In a bowl, sift & combine: 1 1/3 C flour 1/2 C unsweetened cocoa powder (I used Hershey's brand) 1 t baking powder 1/2 t baking soda 1/4 t salt 1/4 t ground cinnamon
In another bowl, combine: 1 1/2 t coffee powder (I used hazelnut-flavored coffee) dissolved in 1/2 C hot H20 1 t pure vanilla extract 1/2 C whole milk (sour cream or yogurt would do)
In a third bowl, mix & cream 1 stick unsalted butter (softened) 1 C sugar 1 egg
Add
half of the flour mixture to the egg mixture and beat well, scraping
down the sides of the bowl as you go. Add the coffee mixture & the
remaining flour mixture and mix thoroughly. Fill the prepared muffin
pan 2/3 full. Bake in the oven for 20 mins. (or thereabouts) or until
the cake tester comes out clean. Once done, set it aside to cool.
Meanwhile, work on the Vanilla Buttercream Frosting: 1 stick unsalted butter (softened) 3 C confectioner's sugar 1/4 C milk 1 t pure vanilla extract food coloring
Cream
the butter and half of the sugar with a mixer until fluffy. Add the
milk & vanilla. Then the rest of the sugar and mix well until it
reaches a 'spreadable' consistency.
***I divided the frosting
into thirds and added drops of food coloring to produce, green, blue
& yellow frosting. Choose whatever color(s) you like.
***Should you prefer the frosting less sweet, you may use less of the confectioner's sugar.