Tomato Soup Cupcakes with Mocha Buttercream

For the cupcakes:
Preheat oven to 350ºF.

In a large mixing bowl, whisk together egg, oil and sugar until smooth. Stir in tomato soup, followed by flour, baking soda, salt and cinnamon and cloves and ground nutmeg. Beat until smooth.

Fill cupcake liners in cupcake tin with 4 level tablespoons of batter. Bake for 20-25 minutes, or until a toothpick inserted into the cupcake comes out clean.

For the buttercream:
In astand mixer, beat butter until smooth. Add in vanilla and milk. Slowly power in powdered sugar, cocoa powder and espresso powder. If consistency is too thick to pipe or spread over cupcakes, add additional milk. Frost cupcakes and devour.

Note: Because of the milk, be sure to refrigerate excess frosting.

Adapted from King Arthur Flour’s Tomato Soup Cake recipe.