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Special Mocha Cupcakes

 Special Mocha Cupcakes
Topped with a fluffy frosting and chocolate sprinkles, these extra-rich, extra-delicious cupcakes smell wonderful while baking and taste even better! —Mary Bilyeu, Ann Arbor, Michigan
12 ServingsPrep: 25 min. Bake: 20 min. + cooling

Ingredients

  • 1 cup sugar
  • 1/2 cup cold brewed coffee
  • 1/2 cup canola oil
  • 2 eggs
  • 3 teaspoons cider vinegar
  • 3 teaspoons McCormick® Pure Vanilla Extract
  • 1-1/2 cups all-purpose flour
  • 1/3 cup baking cocoa
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • MOCHA FROSTING:
  • 3 tablespoons milk chocolate chips
  • 3 tablespoons semisweet chocolate chips
  • 1/3 cup butter, softened
  • 2 cups confectioners' sugar
  • 1 to 2 tablespoons brewed coffee
  • 1/2 cup chocolate sprinkles

Directions

  • Preheat oven to 350°. In a large bowl, beat sugar, coffee, oil,
  • eggs, vinegar and vanilla until well blended. In a small bowl,
  • combine flour, cocoa, baking soda and salt; gradually beat into
  • coffee mixture until blended.
  • Fill paper-lined muffin cups three-fourths full. Bake 20-25 minutes
  • or until a toothpick inserted in center comes out clean. Cool 10

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Special Mocha Cupcakes (continued)

Directions (continued)

  • minutes before removing from pan to a wire rack to cool.
  • For frosting, in a microwave, melt chips and butter; stir until
  • smooth. Transfer to a large bowl. Gradually beat in confectioners'
  • sugar and enough coffee to achieve desired consistency. Pipe
  • frosting onto cupcakes. Top with sprinkles; gently press down.
  • Yield: 1 dozen.