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. —Jennifer Kraft, Hastings, Nebraska
Reviews
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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
Might want to try instant espresso (2tbsp) and 2 cups water. brewed coffee will be too weak
P.S. The coffee flavor does not come through when baked.
Very moist but recipe is in dire need of flavor assistance.
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!
These cupcakes are very moist, but are the most blah cupcakes I've ever had. Will not make again.
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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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