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

4 reviews

Test Kitchen Approved

Total Time

Prep: 20 min. Bake: 20 min. + cooling

Makes

about 2-1/2 dozen

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

Sugar-Topped Mocha Cupcakes Recipe photo by Taste of Home

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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.

Nutrition Facts

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

Sugar-Topped Mocha Cupcakes

Total Time

Makes

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