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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 10 |
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Topped with a fluffy frosting and chocolate sprinkles, these extra-rich, extra-delicious cupcakes smell wonderful while baking and taste even better! Ingredients:
2 eggs |
1/2 cup cold brewed coffee |
1/2 cup canola oil |
3 teaspoons cider vinegar |
3 teaspoons vanilla extract |
1 1/2 cups all-purpose flour |
1 cup sugar |
1/3 cup baking cocoa |
1 teaspoon baking soda |
1/2 teaspoon salt |
3 tablespoons milk chocolate chips |
3 tablespoons semi-sweet chocolate chips |
1/3 cup butter, softened |
2 cups confectioners' sugar |
1 -2 tablespoon brewed coffee |
1/2 cup chocolate sprinkles |
Directions:
1. In a large bowl, beat the eggs, coffee, oil, vinegar and vanilla until well blended. In a small bowl, combine the flour, sugar, cocoa, baking soda and salt; gradually beat into coffee mixture until blended.
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. For frosting, in a microwave, melt chips and butter; stir until smooth. Transfer to a large bowl. Gradually beat in confectioners' sugar and coffee until smooth. Pipe frosting onto cupcakes. Top with sprinkles; gently press down.
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