Directions:
- In a small bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, cocoa, baking soda and salt; gradually add to creamed mixture alternately with buttermilk and coffee, beating well after each addition.
- Fill paper-lined muffin cups two-thirds full. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
- In a small saucepan, melt chocolate with cream over low heat; stir until blended. Remove from the heat. Stir in vanilla. Transfer to a bowl; cover and refrigerate until mixture reaches spreading consistency, stirring occasionally. Frost cupcakes. Yield: 14 cupcakes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 377.55 Kcal (1581 kJ) | ||
| Calories from fat | 108.8 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.09g | 19% | |
|---|---|---|---|
| Cholesterol | 35.96mg | 12% | |
| Sodium | 148.87mg | 6% | |
| Potassium | 56.29mg | 1% | |
| Total Carbs | 60.17g | 20% | |
| Sugars | 13.35g | 53% | |
| Dietary Fiber | 3.44g | 14% | |
| Protein | 5.43g | 11% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 1.2mg | 6% | |
| Calcium | 19.5mg | 2% | |
| Amount Per 100 g | |||
| Calories | 280.07 Kcal (1173 kJ) | ||
| Calories from fat | 80.71 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.97g | 19% | |
|---|---|---|---|
| Cholesterol | 26.67mg | 12% | |
| Sodium | 110.43mg | 6% | |
| Potassium | 41.76mg | 1% | |
| Total Carbs | 44.63g | 20% | |
| Sugars | 9.9g | 53% | |
| Dietary Fiber | 2.55g | 14% | |
| Protein | 4.03g | 11% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 0.9mg | 6% | |
| Calcium | 14.4mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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