Special Mocha Cupcakes
TOTAL TIME: Prep: 25 min. Bake: 20 min. + cooling
YIELD: 1 dozen.
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
Ingredients
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1 cup sugar
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1/2 cup brewed coffee, cold
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1/2 cup canola oil
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2 large eggs, room temperature
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3 teaspoons cider vinegar
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3 teaspoons vanilla extract
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1-1/2 cups all-purpose flour
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1/3 cup baking cocoa
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1 teaspoon baking soda
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1/2 teaspoon salt
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MOCHA FROSTING:
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3 tablespoons milk chocolate chips
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3 tablespoons semisweet chocolate chips
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1/3 cup butter, softened
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2 cups confectioners' sugar
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1 to 2 tablespoons brewed coffee
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1/2 cup chocolate sprinkles
Directions
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1.
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.
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2.
Fill 12 paper-lined muffin cups three-fourths full. Bake 20-25 minutes or until a toothpick inserted in center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
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3.
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 reach desired consistency. Pipe frosting onto cupcakes. Top with sprinkles; gently press down.
Nutrition Facts
1 cupcake: 412 calories, 19g fat (5g saturated fat), 49mg cholesterol, 255mg sodium, 59g carbohydrate (42g sugars, 1g fiber), 4g protein.
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