How to prepare mocha cupcakes

Mocha cupcakes


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.