Cappuccino Cupcakes

• 1 3/4 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon ground allspice
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 3/4 cup unsalted butter, softened
• 3/4 cup sugar
• 2 eggs
• 1/2 cup brewed coffee
• 1 1/2 teaspoons instant coffee granules
• 1 teaspoon vanilla extract
• 1 cup prepared vanilla frosting

1. Heat oven to 350u0b0F.
2. Line 12 muffin cups (standard size).
3. In bowl, mix together flour, baking powder, allspice, cinnamon and salt.
4. Beat butter and sugar about 2 minutes until light colored and smooth.
5. Add eggs one at a time, beating well after each egg.
6. On low speed, add flour mixture, alternating with brewed coffee.
7. Fill each muffin cup with 1/3 cup each.
8. Bake at 350u0b0F for 25 minutes, or firm to the touch.
9. Let cupcakes cool in pan on wire rack for 5 minutes, and then remove from pan and let cool completely.
10. While cooling cupcakes, in a small bowl combine instant coffee, vanilla and 1 tsp of warm water.
11. Stir until coffee is dissolved.
12. Stir in vanilla frosting until blended and no streaks remain.
13. Frost cupcakes.

allpurpose, baking powder, ground allspice, ground cinnamon, salt, unsalted butter, sugar, eggs, coffee, coffee granules, vanilla, vanilla frosting

Taken from www.food.com/recipe/cappuccino-cupcakes-210748 (may not work)