Mini Chocolate Cupcakes with Coffee Frosting

To be completely honest, neither of us are cupcake fans. Lets put it this way, if there was a table of assorted sweets, cupcakes would be the last to be chosen. They are usually too sweet, but these are just the right amount of sweetness and they are very moist!

Makes about 50 mini cupcakes or 12 large cupcakes.

Chocolate Cupcake Recipe:

1/2 cup cocoa powder

1 cup boiling water

3/4 cup brown sugar

1/2 cup buttermilk

2 tsp vanilla extract

4 oz butter

1 cup sugar

1 1/4 cup all purpose flour

3/4 tsp baking soda

1/2 tsp salt

2 eggs

Coffee Frosting:

1/2 stick butter (softened)

1/2 cup (4 oz) cream cheese (room temp)

1/4 cup yogurt (I used greek)

1 cup powdered sugar

1 tsp-1 tbls instant coffee (mix with a small amount of boiling water before adding to the frosting.

Cream all of the ingredients together with a hand mixture.

Preheat the oven to 350 degrees.

Mix together cocoa powder and boiling water. Add brown sugar, buttermilk, and vanilla.

In another bowl mix together the flour, baking soda, salt, and half of the sugar.

Use a mixer with the paddle attachement to beat the butter until fluffy. Add the remaining sugar and beat for one minute. Then add the eggs one at a time.

Alternate adding the cocoa mixture and the dry mixture until thoroughly mixed.

Use a small ice cream scoop to fill the cupcake molds about 3/4 full. Bake for 15-25 minutes or until a toothpick comes out clean.

Frost the cupcakes and add sprinkles! Enjoy.