Coffee and chocolate…what more can a person ask for? If someone would have said that to me a few years ago I would have told them to forget the coffee but give me the chocolate!! I just never gave coffee a chance until my husband introduced me to the mocha. It was just too good to be true, the luscious chocolate taste paired with the robust coffee! I’ve been quite the avid coffee drinker ever since. This recipe is one of my husband’s favorites and I hope you enjoy them too!!
- 2 cups granulated sugar
- 1 cup cold brewed coffee
- 1 cup canola oil
- 4 eggs
- 6 teaspoons cider vinegar
- 6 teaspoons vanilla extract
- 3 cups all-purpose flour
- 2/3 cup baking cocoa
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1 cup milk chocolate chips
- 2/3 cup butter, softened
- 4 cups confectioners’ sugar
- 2 to 4 tablespoons brewed coffee
- 1 cup chocolate sprinkles, optional
- Preheat your oven to 350° and place paper-liners into 24 muffins cups.
- In a large bowl, beat the sugar, coffee, oil, eggs, vinegar and vanilla until well blended, scraping down the sides of the bowl as needed. In a separate bowl, combine the flour, cocoa, baking soda and salt; gradually stir into the coffee mixture until blended.
- Fill paper-lined muffin cups three-fourths full. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing to a cooling rack.
- For the frosting, in a double-boiler, melt the chocolate chips and butter; stir until smooth. Transfer to a large bowl and carefully beat in the sifted confectioners’ sugar and enough coffee to achieve a consistency to your liking. Pipe frosting onto cooled cupcakes. Top with sprinkles, if desired.
Yield: 2 dozen.
(Recipe adapted from Taste of Home)