Ingredients
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1 1/2 cups flour
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1 cup sugar
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1/3 cup baking cocoa
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1 teaspoon baking soda
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1/2 teaspoon salt
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2 eggs
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1/2 cup cold brewed coffee
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1/2 cup vegetable oil
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3 teaspoons cider vinegar
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3 teaspoons vanilla extract
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3 tablespoons milk chocolate chips
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1/3 cup butter, softened
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2 cups confectioners' sugar
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1 -2 tablespoon brewed coffee
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3 tablespoons semi-sweet chocolate chips
Instructions
- In a small mixing bowl, combine the flour, sugar, cocoa, baking soda and salt. In a small bowl, mix the eggs, coffee, oil, vinegar and vanilla.
- Add to dry ingerdients; mix well.
- 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.
- For frosting, in a small microwave-safe bowl, melt chips; stir until smooth.
- Add butter; beat until blended.
- Gradually beat in confectioners' sugar and coffee.
- Pipe frosting onto cupcakes.
- Top with sprinkles; gently press down.