- Cooking Time:
- Preparation Time:
- 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
- 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.
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