Coffee And Cream Cupcakes

• FOR THE CUPCAKES:
• 3/4 cups Unsalted Butter
• 1-1/4 cup Sugar
• 2 whole Eggs
• 1 whole Egg White
• 2 teaspoons Vanilla
• 3/4 cups Coffee, Cooled
• 2 Tablespoons Cocoa
• 3/4 teaspoons Salt
• 1-3/4 cup Flour
• 2 teaspoons Baking Powder
• _____
• FOR THE ICING:
• 3/4 cups Unsalted Butter
• 1/2 cups Crisco
• 2 teaspoons Vanilla
• 1 pound Powdered Sugar
• 3 Tablespoons Cream

1. Coffee cupcakes:
2. Cream butter and sugar together and slowly add eggs and egg white. Mix in vanilla and coffee (add slowly or you will wear it). Add cocoa and salt. Slowly add in flour and when almost mixed well, add in baking powder. Scoop batter into lined cupcake pans. This will make 24 cupcakes. Bake at 350 degrees for about 13 minutes or until a toothpick comes out clean when inserted.
3. Sweet cream icing:
4. Cream butter and Crisco. Add vanilla. Mix in powdered sugar slowly. This will end up very thick. Add cream 1 tablespoon at a time.
5. To finish cupcakes, put a dollop of icing on each cupcake. No frosting, spreading or piping required.

butter, sugar, eggs, egg white, vanilla, coffee, cocoa, salt, flour, baking powder, butter, crisco, vanilla, sugar, cream

Taken from tastykitchen.com/recipes/desserts/coffee-and-cream-cupcakes/ (may not work)