Our favorite cupcakes. Maybe. It's hard to choose.
3 tbsp instant coffee granules
2 tbsp boiling water
4 eggs
3/4 cup buttermilk
1/2 cup + 2 tbsp Kahlua, divided
3 tbsp canola oil
2 tsp vanilla
1 1/2 cups flour
3/4 cup sugar (or equivalent Splenda plus 1/2 cup milk powder)
2/3 cup cocoa
1/2 cup brown sugar
1/4 tsp salt
1 tsp baking powder
1 tsp baking soda
1/4 tsp cinnamon
Frosting:
2 oz semisweet or dark chocolate, finely chopped
1 tbsp Kahlua
Milk
In a small bowl, dissolve coffee granules in water. In another larger bowl, beat the eggs, buttermilk, 1/2 cup Kahlua, oil, vanilla, and coffee mixture until blended thoroughly. Combine the dry ingredients and gradually combine the two mixtures. Beat thoroughly for fluffiness.
Pour into greased cupcake tins. Bake at 325 for 25 - 35 minutes until the cake springs back when gently touched. Cool for 10 minutes, then remove to a cooling rack. Cool for 15 minutes more, then brush with remaining Kahlua. Cool.
To make the frosting, combine the chocolate and Kahlua. Microwave for 10 seconds at a time until melted, stirring frequently. Add milk, a tiny bit at a time, until it reaches a spreading consistency. Remember that it will firm up as it cools. Spread over cupcakes.
