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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.
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.
Decorate frosted cupcakes with sprinkles, colored sugar or nonpareils.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
These cupcakes were so easy and so luscious, it is a recipe I will make over and over again! I didn't change a thing. I love anything with a coffee flavor and these were so perfect. Don't be wary of the coffee flavor, it is not strong, although, you could make it stronger or not according to your taste, but do try them. You'll be glad you did!
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.
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!