Mocha Cupcakes

• FOR THE CAKE
• 2 eggs
• 1/2 cup cold brewed coffee, plus
• 3 tablespoons brewed cold coffee
• 1/2 cup oil, plus
• 2 tablespoons oil
• 3 teaspoons cider vinegar
• 3 teaspoons vanilla extract
• 1 1/2 cups all-purpose flour
• 1 cup sugar
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• FOR THE FROSTING
• 6 1/2 tablespoons dark chocolate
• 1/3 cup butter, softened, plus
• 1 tablespoon butter, softened
• 2 1/4 cups confectioners' sugar
• 4 tablespoons brewed coffee
• 2 -3 tablespoons chopped dark chocolate
• 1 tablespoon cocoa powder

1. In a large bowl, beat the eggs, coffee, oil, vinegar and vanilla until well blended. In a small bowl, combine the flour, sugar, baking soda and salt; gradually beat into coffee mixture until blended. Do not over mix (this will cause tough cupcakes).
2. Fill paper-lined muffin cups three-fourths full.(note: for cupcakes to all be the same size; use a 1/4-1/3 measuring cup to fill your cups). Bake at 350u0b0 for 20-25 minutes or until a toothpick comes out clean and the cupcakes are a rather light gold, and mildly fluffed. Cool for about 10 minutes outside of the pan (to avoid residule cooking) before frosting *as below* .
3. For frosting, in a microwave or over a saucepan, melt chocolate and butter; stir until smooth. Transfer to a large bowl. Gradually beat in confectioners' sugar and coffee at a high rate until smooth and holding (also, if the frosting seems a tad runny; add a sprinkle more confectioners sugar/ coocoa powder). Pipe frosting onto cupcakes. Top with chopped chocolate bits.
4. Refridgerate for 6-7 days to keep fresh.

cake, eggs, cold brewed coffee, cold coffee, oil, oil, cider vinegar, vanilla, flour, sugar, baking soda, salt, frosting, dark chocolate, butter, butter, sugar, coffee, chocolate, cocoa powder

Taken from www.food.com/recipe/mocha-cupcakes-456500 (may not work)