Sugar-Topped Mocha Cupcakes

Name: Sugar-Topped Mocha Cupcakes
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: about 2-1/2 dozen.
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

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

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

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.

Editor's Note

This recipe does not use eggs.

Nutrition Facts

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

Originally published as Sugar Cake Cupcakes in Country Woman July/August 2005

Reviews

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Average Rating:

Wendy S.

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
adrimckee

May 29, 2012

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

Nov 22, 2011

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

Nov 22, 2011

Very moist but recipe is in dire need of flavor assistance.
debs951

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!
asia96

Sep 27, 2008

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

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.