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Prep Time: 25 Minutes Cook Time: 20 Minutes |
Ready In: 45 Minutes Servings: 6 |
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Shot of coffee & doughnut cupcakes from i heart cuppycakes blog Ingredients:
2 cups flour |
1 tablespoon baking powder |
1/2 teaspoon baking soda |
1/2 teaspoon salt |
1 teaspoon cinnamon |
2 large eggs |
1 cup low-fat vanilla yogurt |
2/3 cup packed brown sugar |
4 tablespoons oil |
1 teaspoon vanilla |
1/4 cup butter, melted |
1/8 cup granulated sugar |
1/8 cup dark brown sugar |
1 teaspoon cinnamon |
1/2 cup butter, softened |
2 1/2 cups powdered sugar |
1 tablespoon unsweetened cocoa |
1/4 cup whipping cream |
1 teaspoon instant coffee granules |
1 teaspoon kahlua |
Directions:
1. To make cupcakes:.
2. Preheat oven to 400-degrees F. Line a standard muffin pan with paper cups.
3. Whisk flour, baking powder, baking soda salt, and cinnamon in a large bowl. In a separate bowl, whisk together eggs, yogurt, sugar, oil, and vanilla. Add flour mixture and mix with light strokes until the dry ingredients are just moistened. Do not overmix; batter will not be smooth.
4. Divide batter among the muffin cups and bake until a toothpick inserted in one or two of the muffins come out clean, 12-15 minutes.
5. While the muffins are baking, melt butter and place in a bowl just large enough to hold a muffin. Combine sugar and cinnamon in a small, shallow bowl. As soon as the muffins are done, dip them one at a time in the melted butter and then roll in the sugar mixture. Set on a rack to cool.
6. To make buttercream:.
7. Beat butter, powdered sugar and cocoa at medium speed until fluffy.
8. Microwave whipping cream until warm (do not boil), about 15-20 secs. Stir together warm cream and coffee granules until dissolved; cool. Slowly add coffee-cream mixture in 1 tsp increments and liqueur to butter mixture, beating until smooth. You may not use all of the coffee/cream mixture, just use what you need until you get the consistency you like.
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