Desserts

Cappuccino Cupcakes

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video by: kraft

Why serve chocolate cupcakes with cappuccino when you could make this luscious, creamy, cinnamon-spiked mocha dessert instead?

time

prep:

10 min

total:

52 min

servings

total:

24 servings

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What You Need

pkg. (2-layer size) chocolate cake mix

Brewed strong MAXWELL HOUSE Coffee, cooled

1/2

cup BREAKSTONE'S or KNUDSEN Sour Cream

tsp. ground cinnamon

Enjoy serving MAXWELL HOUSE coffee with this delicious recipe.

Make It

HEAT oven to 350°F.

PREPARE cake batter as directed on package, substituting coffee for the water and blending sour cream and cinnamon into batter before spooning into paper-lined muffin cups.

BAKE as directed on package for cupcakes; cool completely.

MEANWHILE, prepare Vanilla Creme Frosting or Sour Cream Ganache Frosting (see Tips). Spread onto cupcakes.

Kraft Kitchens Tips

Vanilla Creme Frosting

Beat 4 oz. softened PHILADELPHIA Cream Cheese, 1 jar (7 oz.) JET-PUFFED Marshmallow Creme and 1 tsp. vanilla in large bowl with mixer until blended. Add 1 tub (8 oz.) thawed COOL WHIP Whipped Topping; beat just until blended.

Sour Cream Ganache Frosting

Melt 10 oz. BAKER'S Semi-Sweet Chocolate as directed on package. Stir in 1-1/2 cups BREAKSTONE'S or KNUDSEN Sour Cream (at room temperature). Stir in 1 tsp. vanilla and 1/8 tsp. salt until well blended.

Special Extra

Decorate frosted cupcakes with sprinkles, colored sugar or nonpareils.

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KatieKate02

posted:1/9/2012

The cupcakes were really good- light, fluffy and the perfect amount of coffee taste since I brewed the coffee strong. 2tsp. is a tad too much cinnamon so you may want to drop down to 1.5 or 1 tsp. Next time I will try to lighten up the fat in the recipe and do the applesauce swap. Did not care for the ganache frosting. Do not use Free Cool Whip in the vanilla frosting- it's too runny.

millieeley

posted:5/8/2011

Absolutly Ah-mazing! i made this deser for an Easter desert my family went nuts over these cupcakes, I will be sure to make them again they were beyond delicious!

a cook

posted:6/1/2010

I was a little confused by the recipe; I wasn't sure whether to add the eggs called for on the cake mix or not. In the end, I combined the cake mix and eggs called for on the box & substituted coffee for water & substituted sour cream for the oil (is that what everyone else did?). The cupcakes were yummy but the coffee flavor was negligible. I would maybe add instant espresso powder next time. I didn't try the frosting.

kristinbyrum

posted:4/7/2010

AMAZING! My favorite cupcakes of all times! I just used premade icing and topped with cinnamon sugar. Delish!

a cook

posted:4/4/2010

These were FANTASTIC! Not only super easy to make, but the ingredients are affordable as well. I made these for Easter dessert and everyone raved about them. I tried both icings and they were both great in their own way. I would half the cinnamon on the next batch as the flavor should have been a bit more subtle. Overall, no one had a clue these were from a regular cake mix.

a cook

posted:3/30/2010

These look amazing. I love coffee-flavored desserts. I will make both frostings for sure, and might even swirl them on the same cupcake! That girl in the video is the best one.