 |
Prep Time: 25 Minutes Cook Time: 20 Minutes |
Ready In: 45 Minutes Servings: 12 |
|
Topped with a fluffy frosting and chocolate sprinkles, these extra-rich, extra-delicious cupcakes smell wonderful while baking and taste even better! âMary Bilyeu, Ann Arbor, Michigan Ingredients:
1 cup sugar |
1/2 cup cold brewed coffee |
1/2 cup canola oil |
2 eggs |
3 teaspoons cider vinegar |
3 teaspoons vanilla extract |
1-1/2 cups king arthur unbleached all-purpose flour |
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 |
Directions:
1. 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.
2. 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.
3. 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. Yield: 1 dozen.
|
|