Sugar Topped Mocha Cupcakes

By Cindy_Wicker

Ingredients

• 1-1/2 cups plus 1/3 cup sugar, divided
• 2/3 cup olive oil
• 2 tablespoons cider vinegar
• 1 teaspoon vanilla extract
• 2-1/2 cups all-purpose flour
• 1/2 cup baking cocoa
• 2 teaspoons baking soda
• 1/2 teaspoon salt
• 2 cups cold brewed coffee
• 1/2 teaspoon ground cinnamon

Preparation

Step 1

In a large bowl, beat 1-1/2 cups sugar, oil, vinegar and vanilla until well blended. In a large bowl, combine the flour, cocoa, baking soda and salt; gradually add to sugar mixture until blended. Stir in coffee.
Fill paper-lined muffin cups two-thirds full. Combine cinnamon and remaining sugar; sprinkle half of the mixture over batter. Bake at 350° for 20-25 minutes or until a toothpick comes out clean.
Immediately sprinkle remaining cinnamon-sugar over cupcakes. Cool for 10 minutes before removing from pans to wire racks to cool completely. Yield: about 2-1/2 dozen.
Editor's Note: This recipe does not use eggs.

Nutritional Facts
1 serving (1 each) equals 133 calories, 5 g fat (1 g saturated fat), 0 cholesterol, 124 mg sodium, 21 g carbohydrate, 1 g fiber, 1 g protein.