Ingredients
Scale
Cupcakes
- 1 1/2 cups flour
- 1 cup sugar
- 1/3 cup cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 eggs
- 1/2 cup cold coffee
- 1/2 cup vegetable oil (I used canola oil)
- 1 tablespoon vinegar (I used cider vinegar)
- 1 tablespoon vanilla
Mocha Frosting
- Click the link above for the recipe.
Instructions
- Line a 12-cup muffin tin with paper liners. Set aside. Preheat oven to 350°.
- In a small mixing bowl, whisk together the flour, sugar, cocoa, baking soda and salt. Set aside.
- 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 for 20-25 minutes or until a toothpick inserted into the center of the cupcakes comes out clean.
- Cool for 10 minutes before removing from pan to a wire rack to cool. Frost when cooled to room temperature.
- To make frosting, click the link above.
- Pipe onto cupcakes. Top each cupcake with a chocolate covered espresso bean if desired.
- Prep Time: 30 minutes
- Cook Time: 20 minutes