Coffee Cupcakes Recipe

Ingredients

• 2 tablespoons boiling water
• 4 teaspoons instant espresso granules or 8 teaspoons instant coffee granules
• 1/3 cup low-fat buttermilk
• 1 1/4 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 3/4 cup granulated sugar
• 5 tablespoons butter, softened
• 2 teaspoons vanilla extract
• 2 large eggs
• 1/4 cup granulated sugar
• 1/4 cup water
• 2 tablespoons instant espresso granules or 1/4 cup instant coffee granules
• 2 tablespoons light corn syrup
• 1/4 teaspoon vanilla extract
• 2 tablespoons powdered sugar

Instructions

1. Preheat the oven to 350 degrees.
2. In a bowl, combine 2 tablespoons of boiling water with 4 teaspoons of espresso granules, stirring until dissolved, then mix in 1/3 cup of low-fat buttermilk.
3. Lightly spoon 1 1/4 cups of all-purpose flour into measuring cups and level with a knife. In another bowl, whisk together the flour, 1/2 teaspoon of baking soda, and 1/4 teaspoon of salt.
4. In a large mixing bowl, combine 3/4 cup of granulated sugar, 5 tablespoons of softened butter, and 2 teaspoons of vanilla extract. Beat with a mixer at medium speed until well blended, which should take about 5 minutes.
5. Add 2 large eggs, one at a time, beating well after each addition. Alternate adding the flour mixture and the buttermilk mixture to the sugar mixture, making sure to begin and end with the flour mixture.
6. Spoon the batter into 12 muffin cups lined with paper liners. Bake for about 20 minutes, or until a wooden pick inserted in the center comes out clean.
7. Let the cupcakes cool in the pan for 10 minutes on a wire rack, then carefully remove them from the pan.
8. To prepare the espresso syrup, combine 1/4 cup of granulated sugar, 1/4 cup of water, 2 tablespoons of espresso granules, 2 tablespoons of light corn syrup, and 1/4 teaspoon of vanilla extract in a small saucepan. Bring to a boil and then reduce the heat, simmering for 3 minutes.
9. Pierce the tops of the cooled cupcakes several times with a wooden skewer, then brush the espresso syrup evenly over them. Allow the cupcakes to cool completely on a wire rack before sprinkling with 2 tablespoons of powdered sugar.