3 c. flour
3 tsp. baking powder
1 tsp. salt
2 c. packed brown sugar

Cut in: 1/4 c. butter

Particles should be fine. Reserve 1 cup crumb mixture for topping. To this mixture, add: 1/2 c. coffee (cold) 1/4 tsp. baking soda

Blend in 2 unbeaten eggs. Beat well with wooden spoon. Fill muffin tins 1/2 full. (Use paper liners.)

CRUMBS:

1 c. reserved crumbs
2 tbsp. butter
1/2 c. nuts, chopped
1/3 c. chocolate shots (sprinkles)

Mix together well and sprinkle on each cupcake. Bake at 375 degrees for 20 to 25 minutes. Makes 24 cupcakes.