Sugar-Topped Mocha Cupcakes

Light, moist and tender, the cupcakes don't need frosting, thanks to the sparkly cinnamon-sugar topping.


INGREDIENTS
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


DIRECTIONS
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.
Fill paper-lined muffin cups two-thirds full. Combine cinnamon and remaining sugar; sprinkle half of the mixture over batter. Bake at 350° for 20-25 minutes or until a toothpick comes out clean.
Immediately sprinkle remaining cinnamon-sugar over cupcakes. Cool for 10 minutes before removing from pans to wire racks to cool completely. Yield: about 2-1/2 dozen.