Prepare cake mix as directed on package, substituting coffee for water. Spoon into paper-lined muffin pan, filling each cup 1/2 full.
Bake as directed on package for cupcakes. Cool.
Pour 1/2 cup coffee and milk into medium bowl. Add pudding mix. Beat with wire whisk 1 minute. Immediately stir in whipped topping. Spread on cupcakes. Refrigerate until ready to serve.
Garnish with chocolate sprinkles and candy coffee beans. Store leftover cupcakes in refrigerator.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.