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Cinnamon Mocha Cupcakes

"Like to end a meal with a little something sweet? Edna Hoffman's chocolaty cupcakes do the trick for family and friends in Hebron, Indiana. This dessert is fast and fuss-free, she promises."
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Ingredients

35 m servings
Serving size has been adjusted!
Original recipe yields 8 servings

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Directions

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  1. In a small mixing bowl, cream the butter and sugar. Beat in egg and vanilla. Combine the flour, cocoa, baking soda, salt, baking powder and cinnamon; add to creamed mixture alternately with coffee and buttermilk.
  2. Coat muffin cups with nonstick cooking spray or use paper liners; fill half full with batter. Bake at 350 degrees F for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack to cool completely.
  3. Place the frosting in a bowl. Dissolve coffee granules in hot water; stir into frosting until smooth. Frost cupcakes.

Footnotes

  • Nutritional Analysis: 1 cupcake equals 325 calories, 13 g fat (5 g saturated fat), 42 mg cholesterol, 391 mg sodium, 50 g carbohydrate, 1 g fiber, 3 g protein.

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Reviews

Read all reviews 27
  1. 32 Ratings

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Most helpful positive review

I used sour cream instead of buttermilk (in Italy is almost impossible to find buttermilk) and they came out great! Without the frosting, because I'm not a frosting lover, are great for breakfas...

Most helpful critical review

The batter tasted really yummy and the coffee flavour was nice; but once cooked I found I couldn't taste the coffee anymore, in fact it was fairly bland overall. After I added coffee icing (I ...

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I used sour cream instead of buttermilk (in Italy is almost impossible to find buttermilk) and they came out great! Without the frosting, because I'm not a frosting lover, are great for breakfas...

The batter tasted really yummy and the coffee flavour was nice; but once cooked I found I couldn't taste the coffee anymore, in fact it was fairly bland overall. After I added coffee icing (I ...

I was looking for something a little bit different and these fitted the bill. I reduced the sugar to half a cup and used 1/2 tsp of cinnamon. I frosted with one bowl buttercream frosting from th...

i love this recipe, i used almond milk instead of buttermilk, and i tripled the amount of instant coffee, i made my own icing, (caster sugar, butter, cocoa powder, and almond milk).

I used Sour cream instead of buttermilk and I frosted them with a coffee icing (from allrecipes). Maybe it will be better to use less cinnamon because its flavor is very strong and I couldn't ta...

These were awesome. I increased the strength of the coffee and they disappeared in less than 5 minutes at work... people who didn't get one came up to me later to find out if I was planning to m...

This recipe made a dozen cupcakes for me. I think increasing the strength of the coffee and the amount of cinnamon would be an improvement, but they were great as is.

Love Love Love this recipe! Be sure not to over cook otherwise they will dry out. I mixed some coffee in with a chocolate ganache, for frosting YUMMY!

I thought that these cupcakes were dry and had little taste of the cinnamon or coffee in them.