Sugar-Topped Mocha Cupcakes Recipe

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

Read Reviews
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Publisher Photo
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. —Jennifer Kraft, Hastings, Nebraska
MAKES:
30 servings
TOTAL TIME:
Prep: 20 min. Bake: 20 min. + cooling
MAKES:
30 servings
TOTAL TIME:
Prep: 20 min. Bake: 20 min. + cooling

Ingredients

  • 2-1/2 cups all-purpose flour
  • 1-1/2 cups plus 1/3 cup sugar, divided
  • 1/2 cup baking cocoa
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 2/3 cup olive oil
  • 2 tablespoons cider vinegar
  • 1 teaspoon vanilla extract
  • 2 cups cold brewed coffee
  • 1/2 teaspoon ground cinnamon

Directions

In a large mixing bowl, combine the flour, 1-1/2 cups sugar, cocoa, baking soda and salt. Add the oil, vinegar and vanilla; beat on low speed until blended. Add coffee; beat on medium for 2 minutes.
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.
Editor's Note: This recipe does not use eggs.
Originally published as Sugar-Topped Mocha Cupcakes in Country Woman July/August 2005, p35

Nutritional Facts

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

  • 2-1/2 cups all-purpose flour
  • 1-1/2 cups plus 1/3 cup sugar, divided
  • 1/2 cup baking cocoa
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 2/3 cup olive oil
  • 2 tablespoons cider vinegar
  • 1 teaspoon vanilla extract
  • 2 cups cold brewed coffee
  • 1/2 teaspoon ground cinnamon
  1. In a large mixing bowl, combine the flour, 1-1/2 cups sugar, cocoa, baking soda and salt. Add the oil, vinegar and vanilla; beat on low speed until blended. Add coffee; beat on medium for 2 minutes.
  2. Fill paper-lined muffin cups two-thirds full.
  3. 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.
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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Reviews forSugar-Topped Mocha Cupcakes

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MY REVIEW
Wendy S. User ID: 3878116 128944
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"

MY REVIEW
adrimckee User ID: 3946022 142414
Reviewed May. 29, 2012

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

MY REVIEW
SKTerpstra User ID: 4231446 62311
Reviewed Nov. 22, 2011

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

MY REVIEW
SKTerpstra User ID: 4231446 147664
Reviewed Nov. 22, 2011

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

MY REVIEW
debs951 User ID: 4246813 142412
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!"

MY REVIEW
asia96 User ID: 1019067 129034
Reviewed Sep. 27, 2008

"These cupcakes are very moist, but are the most blah cupcakes I've ever had. Will not make again."

MY REVIEW
skipper User ID: 16201 65701
Reviewed Mar. 4, 2008

"These cupcakes are tender, moist, easy to mix up and don't need frosting—great when you are in a hurry. You just sprinkle cinnamon sugar on the batter before baking and again when you take the cupcakes out of the oven. It makes for a sweet, slightly crunchy topping."

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