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Desserts

"Choco-Chino" Dream Cupcakes

photo by:kraft
The good news? When you wake up from your dream of chocolatey, coffee-flavor cupcakes, you can actually have one! Dream. Come. True.
time
prep:
15 min
total:
1 hr 17 min
servings
total:
24 servings

What You Need

1
pkg.   (2-layer size) chocolate devil's food cake mix
1
Tbsp.  MAXWELL HOUSE Instant Coffee
1
cup  BREAKSTONE'S or KNUDSEN Sour Cream, divided
1
Tbsp.  ground cinnamon, divided
2
Tbsp.  powdered sugar
2
cups  thawed COOL WHIP Whipped Topping

Make It

HEAT oven to 350°F.

PREPARE cake batter and bake as directed on package for 24 cupcakes, blending coffee, 1/2 cup sour cream and 2 tsp. cinnamon into batter before spooning into paper-lined muffin cups. Immediately poke deep hole in center of each warm cupcake, using round handle of wooden spoon; Cool completely on wire racks.

BEAT remaining sour cream and sugar in large bowl with whisk until blended. Stir in COOL WHIP. Spoon into resealable plastic bag. Cut off 1 corner from bottom of bag; use to pipe COOL WHIP mixture into holes in tops of cupcakes.

FROST with remaining COOL WHIP mixture.

Kraft Kitchens Tips

Variation
Prepare using BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream and COOL WHIP LITE Whipped Topping.
How to Store
Keep frosted cupcakes refrigerated.
How to Easily Fill Muffin Cups
Filling muffin cups with muffin or cupcake batter can be a messy task. Make it neat and easy by using an ice cream scoop to fill the cups. This also ensures that an equal amount of batter is portioned into each muffin cup.
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