1 cup sugar
1/2 cup cold brewed coffee
1/2 cup canola oil
2 large eggs
3 teaspoons cider vinegar
3 teaspoons vanilla extract
1-1/2 cups all-purpose flour
1/3 cup baking cocoa
1 teaspoon baking soda
1/2 teaspoon salt
3 tablespoons milk chocolate chips
3 tablespoons semisweet chocolate chips
1/3 cup butter, softened
2 cups confectioners’ sugar
1 to 2 tablespoons brewed coffee
1/2 cup chocolate sprinkles
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.
Fill paper-lined muffin cups three-fourths full. Bake 20-25 minutes or until a toothpick inserted in center comes out clean.
Cool 10 minutes before removing from pan to a wire rack to cool.
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 achieve desired consistency.
Pipe frosting onto cupcakes. Top with sprinkles; gently press down.