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Sugar-Topped Mocha Cupcakes Recipe

Sugar-Topped Mocha Cupcakes Recipe

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 YIELD:30 servings

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

  • 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.

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.