Sugar-Topped Mocha Cupcakes

Name: Sugar-Topped Mocha Cupcakes
Yield: 4 servings
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

Vegan Vegetarian

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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 ⓘ

Instructions

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.

Nutrition & Diet Analysis (per serving)

475 kcal 24% DV

Protein Fat Carbs

Macronutrients

Protein 4.1g 8% DV

Total Fat 25.6g 33% DV

Carbs 48.5g 18% DV

Fiber 15.1g 54% DV

Sugar 3.9g 8% DV

Electrolytes

Sodium 16539.2mg 100% DV

Potassium 267.3mg 6% DV

Vitamins & Minerals

Vitamin A 3.8mcg

Vitamin C 10mg 11% DV

Calcium 271.5mg 21% DV

Iron 3.7mg 21% DV

* % Daily Values based on a 2,000 calorie diet (FDA 2020).

Ingredients

Instructions

Nutrition & Diet Analysis (per serving)

Macronutrients

Electrolytes

Vitamins & Minerals

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