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Desserts

Mocha-Pumpkin Cupcakes

photo by:kraft
With canned pumpkin you can enjoy these cupcakes year 'round. Top with a cream cheese frosting spiked with coffee for a delicious finish.
time
prep:
30 min
total:
1 hr 20 min
servings
total:
24 servings

What You Need

1
pkg.  (2-layer size) spice cake mix
1-1/2
cups  canned pumpkin
1-1/2
tsp.  pumpkin pie spice
1/3
cup  oil
4
 eggs
1
cup  plus 2 Tbsp. brewed strong MAXWELL HOUSE Coffee or YUBAN Coffee, cooled, divided
2
pkg.  (8 oz. each) PHILADELPHIA Cream Cheese, softened
1-1/2
cups  powdered sugar

Make It

HEAT oven to 350ºF.

BEAT first 5 ingredients and 1 cup coffee with mixer until well blended. Spoon into 24 paper-lined muffin cups.

BAKE 18 to 20 min. or until toothpick inserted in centers comes out clean. Cool completely.

BEAT cream cheese, sugar and remaining coffee until well blended. Use to frost cupcakes.

Kraft Kitchens Tips

Substitute
Prepare as directed with KRAFT PHILADELPHIA Neufchatel Cheese.
How to Brew Strong Coffee
Use 1-1/2 scoops of ground coffee for each cup of brewed coffee you need.
How to Store Frosted Cupcakes
Store frosted cupcakes in tightly covered container in refrigerator.
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