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Sugar-Topped Mocha Cupcakes

 Sugar-Topped Mocha Cupcakes
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.
30 ServingsPrep: 20 min. Bake: 20 min. + cooling

Ingredients

  • 1-1/2 cups plus 1/3 cup sugar, divided
  • 2/3 cup olive oil
  • 2 tablespoons cider vinegar
  • 1 teaspoon McCormick® Pure 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.
Nutritional Facts: 1 serving (1 each) equals 133 calories,

2 of 2

Sugar-Topped Mocha Cupcakes (continued)

Nutritional Facts: 5 g fat (1 g saturated fat), 0 cholesterol, 124 mg sodium, 21 g carbohydrate, 1 g fiber, 1 g protein.