Print PageClose Window
  • Kraft Cheese
  • Philadelphia
  • Velveeta
  • Jello
  • kraft-salad-dressing
  • Cool Whip
  • Twist That Dish
  • Recipe Box
  • Join / Sign In
  • Find Kraft Foods on Facebook
  • Follow Kraft Foods on Pinterest
  • Watch Kraft Foods on YouTube
  • Follow Kraft Foods on Tumblr

"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.
15 min
1 hr 17 min
24 servings

What You Need

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

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.
false src=;title=Popup;width=625px;height=330px
sign up to become a member sign up for email