I have adapted my standard eggless chocolate cake recipe to make these mocha cupcakes. The coffee flavor definitely comes through without being overpowering. I used about 7/8th of a cup of cocoa in the recipe but I think a full cup would give it an ever darker chocolate taste without affecting the recipe any.

Mocha Cupcakes

Sift together:

• 3 cups flour
• 2 cups sugar 
• 7/8th cup cocoa
• 2 tsp baking powder
• 1 tsp baking soda
• 1 tsp salt

Make a well and add all of the wet ingredients:

• 3/4 cup vegetable or canola oil
• 2 tsp vanilla
• 2 tsp vinegar
• 1 cup milk
• 1 cup prepared coffee

Using a mixer, blend well. Fill muffin cups two thirds full. Bake 350 degrees F for approximately 20 minutes. Makes 18.

Mocha Frosting:

• 2 and 1/2 cups icing sugar
• 3 tbsp cocoa
• 1 cup softened butter
• 1 tsp vanilla
• 2 tbsp prepared coffee

Using a mixer, blend the ingredients until light and fluffy.