Sugar-Topped Mocha Cupcakes

• 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

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.
2. Fill paper-lined muffin cups two-thirds full. Combine cinnamon and remaining sugar; sprinkle half of the mixture over batter. Bake at 350u0b0 for 20-25 minutes or until a toothpick comes out clean.
3. Immediately sprinkle remaining cinnamon-sugar over cupcakes. Cool for 10 minutes before removing from pans to wire racks to cool completely.

sugar, olive oil, cider vinegar, vanilla, flour, baking cocoa, baking soda, salt, cold brewed coffee, ground cinnamon

Taken from www.tasteofhome.com/recipes/sugar-topped-mocha-cupcakes/ (may not work)