Preheat oven to 350°F. Place 30 paper liners in 2 1/2-inch diameter muffin cups.
Combine cake mix, buttermilk, coffee, and eggs in mixing bowl. Beat at low speed of electric mixer until dry ingredients are moistened. Beat at high speed 1 minute more, scraping down sides. Spoon batter into prepared muffin cups, filling each three-fourths full.
Stir together flour, brown sugar, and cinnamon; cut in butter with fork until crumbly. Stir in pecans, mixing well. Spoon mixture evenly over batter in each muffin cup.
Bake 25 to 30 minutes or until a wooden toothpick inserted in center comes out clean. Cool in pans on wire rack 5 minutes. Remove cupcakes from pans; cool completely before serving.
Important Wal-Mart Disclaimer: All content, including but not limited to, recipe and health information provided in In Stores Now, is for educational purposes only. Such content is intended to supplement, not substitute for, the diagnosis, treatment and advice of a medical professional. Such content does not cover all possible side effects of any new or different health program. Consult your medical professional for guidance before changing or undertaking a new diet or exercise program. Advance consultation with your physician is particularly important if you are under eighteen (18) years old, pregnant, nursing, or have health problems.
