INGREDIENTS
* 1-1/2 cups all-purpose flour
* 1 cup sugar
* 1/3 cup baking cocoa
* 1 teaspoon baking soda
* 1/2 teaspoon salt
* 2 eggs
* 1/2 cup cold brewed coffee
* 1/2 cup vegetable oil
* 3 teaspoons cider vinegar
* 3 teaspoons vanilla extract
* MOCHA FROSTING:
* 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
SERVINGS 12
CATEGORY Dessert
METHOD Baked
PREP 25 min.
COOK 20 min.
TOTAL 45 min.
DIRECTIONS
In a small mixing bowl, combine the flour, sugar, cocoa, baking soda and salt. In a small bowl, whisk the eggs, coffee, oil, vinegar and vanilla. Add to dry ingredients; mix well.
Fill paper-lined muffin cups three-fourths full. Bake at 350° for 20-25 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool.
For frosting, in a small microwave-safe mixing bowl, melt chips; stir until smooth. Add butter; beat until blended. Gradually beat in confectioners' sugar and coffee. Pipe frosting onto cupcakes. Top with sprinkles; gently press down. Yield: 1 dozen.
