Mocha Cupcakes

Topped with a fluffy frosting and chocolate sprinkles, these extra-rich, extra-delicious cupcakes smell wonderful while baking and taste even better!

• Ready In: 45 mins
• Serves: 12
• Yields: 12 cupcakes

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.