This coffee-infused variation of a classic cake can be enjoyed on a special occasion.
Prepare cake batter as directed on package. Pour into 18 paper-lined muffin cups. Bake as directed on package for cupcakes; cool completely. Pierce cupcakes with fork. Prepare milk mixture as directed; spoon over cupcakes. Refrigerate and continue as directed. Makes 18 servings.
If chocolate-covered coffee beans are not available, shave 1 oz. BAKER'S Semi-Sweet Chocolate directly over frosted cake.