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These deliciously chocolate cupcakes have a hint of coffee flavor. I like to refrigerate them and serve them cold with fresh-brewed coffee or a cold glass of milk. ...
Preheat oven to 350 degrees F.
Line muffin pans with paper liners and set aside.
In a large bowl, mix together the flour, sugar, cocoa powder, baking soda, baking powder and salt.
Add the oil, coffee and eggs. Beat at medium speed with an electric mixer until smooth.
Add the sour cream and vanilla extract.
Beat until smooth.
Spoon the batter evenly into prepared muffin cups, filling each 2/3 full.
Bake for 16-18 minutes.
Remove from oven and allow cupcakes to cool before frosting.
For the frosting, combine the butter, confectioners' sugar and coffee in a medium bowl. Beat with an electric mixer until smooth and creamy.
Frost the cupcakes and enjoy!
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