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Desserts

Cappuccino Cupcakes

Cappuccino Cupcakes recipe
photo 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

1
pkg.   (2-layer size) chocolate cake mix
 Brewed strong MAXWELL HOUSE Coffee, cooled
1/2
cup  BREAKSTONE'S or KNUDSEN Sour Cream
2
tsp.  ground cinnamon

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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