Sugar-Topped Double Chocolate Cupcakes

• 1-1/2 c. PLUS 1/3 c. sugar, divided
• 2/3 c. canola oil
• 2 tbsp. vinegar
• 2 tsp. vanilla extract
• 2-1/2 c. all-purpose flour
• 1/2 c. baking cocoa
• 2 tsp. baking soda
• 1/2 tsp. salt
• 2 c. brewed coffee, brought to room temperature
• 1/4 tsp. espresso powder (optional)
• 1 c. semi-sweet, mini chocolate chips

Preheat your oven to 350 degrees and line 2 standard-sized muffin pans with cupcake papers.

In a large bowl, beat the 1-1/2 c. sugar, oil, vinegar, and vanilla until well-blended. In a large bowl, whisk together the flour, cocoa, baking soda, salt, and espresso powder (if using). Gradually add the dry ingredients to the wet sugar mixture. Then stir in the coffee. When the batter is blended and smooth, stir in the chocolate chips.

Fill the paper-lined muffin cups 3/4 full. Sprinkle half of the 1/3 c. of sugar over the tops of the batter. Bake for 20 to 25 minutes, or until a toothpick inserted in a cake comes out clean. After you remove the cupcakes from the oven, immediately sprinkle the remaining sugar over the tops. Allow to cool for 10 to 15 minutes before removing from the pans. Yield: 24 standard-sized cupcakes