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1. Heat the oven to 350 degrees.
2. Line 12 cups in a standard size muffin pan with cupcake liners.
3. Whisk the flour, baking powder, allspice, cinnamon and salt in a large bowl.
4. In a large bowl, beat the butter and sugar until light colored and smooth.
5. Add the eggs and beat well.
6. Add the flour mixture alternating with brewed coffee and mix well.
7. Divide the batter among the cupcake liners.
8. Bake for 25 minutes or until a toothpick in the center comes out clean.
9. Let the cupcakes cool in the pan for 5 minutes.
10. Remove them from the pan to cool completely.
11. Combine the instant coffee, vanilla and 1 teaspoon warm water in a small bowl.
12. Stir until coffee the has dissolved.
13. Stir in the white frosting until blended and the dark streaks no longer remain.
14. Spread 1 heaping tablespoon over each cupcake.
15. Decorate the tops with espresso beans.
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