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MOCHA CUPCAKES
Nb persons: 12
Yield:
Preparation time:
Total time:
Source: Taste of Home
| 2 | eggs |
| 1/2 cup | cold brewed coffee |
| 1/2 cup | canola oil |
| 3 teaspoons | cider vinegar |
| 3 teaspoons | vanilla extract |
| 1-1/2 cups | all-purpose flour |
| 1 cup | sugar |
| 1/3 cup | baking cocoa |
| 1 teaspoon | baking soda |
| 1/2 teaspoon | salt |
| 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 |
In a large bowl, beat the eggs, coffee, oil, vinegar and vanilla until well blended. In a small bowl, combine the flour, sugar, cocoa, baking soda and salt; gradually beat into coffee mixture until blended.
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 microwave, melt chips and butter; stir until smooth. Transfer to a large bowl. Gradually beat in confectioners' sugar and coffee until smooth. Pipe frosting onto cupcakes. Top with sprinkles; gently press down.
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