1 cup Granulated sugar
½ cup Brown sugar
½ cup Cocoa powder
1 Egg
2/3 cup Butter, milted
1 cup Buttermilk
½ cup Brewed coffee
2 teaspoons Vanilla
2 ¼ cups Flour
½ teaspoon Salt
2 teaspoons Baking soda
1 teaspoon Baking powder
Powdered sugar for dusting cupcakes
2 Muffin pans (12 cup size)
24 Muffin cup liners
Preheat oven to 350°F. Line 24 muffin cups with paper liners and set aside.
In large mixing bowl, combine sugar, brown sugar, cocoa powder, egg, butter, buttermilk, coffee, and vanilla and mix well until smooth. Sift together flour, salt, baking soda, and baking powder and sad all at once to sugar mixture. Stir with a wire whisk until batter is smooth. Using a ¼ cup measure, pour batter into prepared muffin cups.
Bake for 15 to 20 minutes or until cakes spring back when lightly touched in center. Cool in pans for 5 minutes, then remove to wire racks to cool completely.
Frost with Buttercream frosting (below) or sprinkle with powdered sugar.
Yield: 24 cupcakes
Nutritional information per cupcake:
Calories 149.80; fat 5.77g; saturated fat 3.52gf’ tarns fat .15g; carbohydrates 23.31g; cholesterol 22.78mg.
Using cocoa powder instead of chocolate not only reduces the saturated fat content, but makes cupcakes that are velvety and smooth.
It’s fun to decorate cupcakes; let your imagination run wild. You can place a doily on the top and sift powdered sugar over; carefully remove the doily for a lacy design. For a fun birthday-party theme, top each frosted cupcake with an animal cracker.

1 cup Butter, softened
5 cups Powdered sugar
1 teaspoon Vanilla
3 to 5 Tablespoons Whole milk
In large bowl, beat butter until fluffy. Gradually add 1 cup powdered sugar, beating until combined. Stir in vanilla. Then add the remaining powdered sugar alternately with the whole milk, until desired spreading consistency is reached. Fills and frosts two 9” cake layers or one 9×13” cake or 24 cupcakes.
Buttercream Frosting Flavorings:
To this recipe, add 2 squares of melted unsweetened chocolate or 1/3 cup cocoa powder for Chocolate Frosting. For a Peanut Butter Frosting, reduce the butter amount to 2/3 cup and add 1/3 cup peanut butter (you may need more milk). For Peppermint Frosting, fold crushed peppermint candies into the frosting. For Caramel Frosting, add ¼ cup caramel ice cream topping; reduce milk to 2 tablespoons.

Nutritional information per 2 tablespoons (recipe makes 48 tablespoons):
Calories 176.44; fat 7.79g; saturated fat 4.92; trans fat 0.10g; carbohydrates 27.53; cholesterol 20.69g
Tubs of prepared buttercream frosting are loaded with artificial trans fat. All of the trans fat in this recipe comes from the butter. It’s the natural version, which is good for you.
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