Sugar-Topped Mocha Cupcakes Recipe

Sugar-Topped Mocha Cupcakes RecipePhoto by: Taste of Home Sugar-Topped Mocha Cupcakes Recipe Rating 4

I first made these cupcakes, adapted from an eggless cake recipe, for a school carnival. It's the only dessert my picky daughter requests. Light, moist and tender, the cupcakes don't need frosting, thanks to the sparkly cinnamon-sugar topping.

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Sugar-Topped Mocha Cupcakes Recipe
  • Prep: 20 min. Bake: 20 min. + cooling
  • Yield: 30 Servings
20 20 40

Ingredients

  • 1-1/2 cups plus 1/3 cup sugar, divided
  • 2/3 cup olive oil
  • 2 tablespoons cider vinegar
  • 1 teaspoon vanilla extract
  • 2-1/2 cups all-purpose flour
  • 1/2 cup baking cocoa
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 2 cups cold brewed coffee
  • 1/2 teaspoon ground cinnamon

Directions

  • In a large bowl, beat 1-1/2 cups sugar, oil, vinegar and vanilla until well blended. In a large bowl, combine the flour, cocoa, baking soda and salt; gradually add to sugar mixture until blended. Stir in coffee.
  • Fill paper-lined muffin cups two-thirds full. Combine cinnamon and remaining sugar; sprinkle half of the mixture over batter. Bake at 350° for 20-25 minutes or until a toothpick comes out clean.
  • Immediately sprinkle remaining cinnamon-sugar over cupcakes. Cool for 10 minutes before removing from pans to wire racks to cool completely. Yield: about 2-1/2 dozen.

Editor's Note: This recipe does not use eggs.

Nutritional Facts 1 serving (1 each) equals 133 calories, 5 g fat (1 g saturated fat), 0 cholesterol, 124 mg sodium, 21 g carbohydrate, 1 g fiber, 1 g protein.

Originally published as Sugar-Topped Mocha Cupcakes in Country Woman July/August 2005, p35

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Reviews for Sugar-Topped Mocha Cupcakes (6)

Sugar-Topped Mocha Cupcakes Recipe

Sugar-Topped Mocha Cupcakes

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Reviewed on Nov. 22, 2011 by STerpstra

P.S. The coffee flavor does not come through when baked.


Reviewed on Nov. 22, 2011 by STerpstra

Very moist but recipe is in dire need of flavor assistance.


Reviewed on Feb. 03, 2011 by debs951

I took these to a family get-together and everyone wanted the recipe! A moist texture and not over-the-top sweetness makes these particularly nice! Thanks for sharing!


Reviewed on Apr. 30, 2009 by xblondie7456


Reviewed on Sep. 27, 2008 by asia96

These cupcakes are very moist, but are the most blah cupcakes I've ever had. Will not make again.


Reviewed on Mar. 04, 2008 by skipper

These cupcakes are tender, moist, easy to mix up and don't need frosting—great when you are in a hurry. You just sprinkle cinnamon sugar on the batter before baking and again when you take the cupcakes out of the oven. It makes for a sweet, slightly crunchy topping.

 
 
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