Sugar-Topped Mocha Cupcakes Recipe
Sugar-Topped Mocha Cupcakes Recipe photo by Taste of Home

Sugar-Topped Mocha Cupcakes Recipe

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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.
TOTAL TIME: Prep: 20 min. Bake: 20 min. + cooling
MAKES:30 servings
TOTAL TIME: Prep: 20 min. Bake: 20 min. + cooling
MAKES: 30 servings


  • 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

Nutritional Facts

1 each: 133 calories, 5g fat (1g saturated fat), 0mg cholesterol, 124mg sodium, 21g carbohydrate (12g sugars, 1g fiber), 1g protein


  1. 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.
  2. 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.
  3. 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.
Originally published as Sugar-Topped Mocha Cupcakes in Country Woman July/August 2005, p35

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Reviewed Aug. 28, 2012

"We're sorry if you are disappointed in this recipe. Brewed coffee is often added to chocolate cake batter to enhance the chocolate flavor and help give the cake a moist texture but not necessarily a coffee flavor. We apologize if the title is misleading.

Country Woman Test Kitchen"

Reviewed May. 29, 2012

"Might want to try instant espresso (2tbsp) and 2 cups water. brewed coffee will be too weak"

Reviewed Nov. 22, 2011

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

Reviewed Nov. 22, 2011

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

Reviewed Feb. 3, 2011

"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!"

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