• 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

1. 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.
2. 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.
3. SERVINGS 12
4. PREP 25 min.
5. COOK 20 min.
6. TOTAL 45 min

Topped with a fluffy frosting and chocolate sprinkles, these extra-rich, extra-delicious cupcakes smell wonderful while baking and taste even better! —Mary Bilyeu, Ann Arbor, Michigan http://www.tasteofhome.com/Recipes/Special-Mocha-Cupcakes