Directions

1. Preheat oven to 350^°F. Line 24 (2-1/2 inch) muffin cups with paper baking cups.

For Cupcakes:

1. Combine corn syrup, buttermilk, dissolved coffee and vanilla in a small bowl; set aside.
2. Mix butter and shortening in a large mixing bowl until well mixed. Add sugar and beat at medium high speed for 2 to 3 minutes until fluffy. Add egg and egg yolk, one at a time, beating until well mixed. Combine flour, baking powder, baking soda and salt in a large bowl. Beat in a third of the flour mixture, followed by half of the coffee/syrup mixture, just until combined. Alternate with remaining flour and coffee syrup, ending with flour. Portion batter evenly into prepared pan, filling muffin cups 2/3 full.
3. Bake 19 to 24 minutes until cupcakes are light golden and toothpick inserted in center comes out clean. Cool in pans 5 minutes. Remove to wire rack. Cool completely before frosting. Frost cupcakes with Coffee Buttercream Frosting.

For Coffee Buttercream Frosting:

1. Beat butter, corn syrup, vanilla and salt until creamy. Add powdered sugar and 1 tablespoon dissolved coffee. Beat until fluffy, adding additional coffee and/or milk, 1 teaspoon at a time to reach desired consistency and flavor.

For optional Chocolate Drizzle:

1. Melt 1/4 cup chocolate chips with 1 tablespoon butter. Stir in corn syrup until smooth. Transfer chocolate to a resealable plastic bag. Snip corner of bag and decorate frosted cupcakes with a drizzle of chocolate.
2. VARIATION: For Cappuccino Almond Cupcakes, top frosted cupcakes with 1-1/4 cups sliced toasted almonds.
3. NOTE: Instant coffee powders vary considerably in flavor and strength. You may adjust the amounts of instant coffee powder to suit your taste.