• Prep Time 40 minutes
  • Bake Time 25 minutes
  • Makes 24 cupcakes
  • Freezing Excellent, Iced Or Not

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Ingredients

  • Cupcakes
  • 1 cup vegetable oil
  • 1 cup brewed coffee, cooled
  • 1 cup milk
  • 2 eggs
  • 1 tsp vanilla
  • 1 cup white sugar
  • 1 cup brown sugar
  • 2 1/4 cup Robin Hood® Original All Purpose Flour
  • 1 tsp salt
  • 1 tsp baking powder
  • 2 tsp baking soda
  • 3/4 cup cocoa
  • Buttercream Icing
  • 1/2 cup butter, softened
  • 4 cups icing sugar
  • 1/3 cup milk
  • 1 tsp vanilla

Serving Size: 24 cupcakes

Directions

Serving Size: 24 cupcakes

  • Cupcakes
  • Preheat oven to 350°F (175°C). Line 24 muffin pans with paperliners.
  • Whisk first 5 ingredients together in large bowl until combined. Whisk in sugars. Mix in remaining ingredients until fully incorporated. Pour into prepared muffin pans. Bake in preheated oven, 23-25 minutes or until top springs back when lightly touched. Cool.
  • Buttercream Icing
  • Cream butter and half the icing sugar in large bowl with electric mixer until light and fluffy. Add milk and vanilla. Beat in remaining icing sugar gradually. Blend well. Ice cooled cupcakes. Decorate as desired.

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