These cupcakes are a yummy way to please both chocolate and cappuccino lovers alike. Watch the how-to video—and prepare to knock their socks off!
What You Need
Original recipe yields 24 servings
1 pkg. (2-layer size) chocolate cake mix
brewed strong MAXWELL HOUSE Coffee, cooled
1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
2 tsp. ground cinnamon
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Let's Make It
Heat oven to 350°F.
Prepare cake batter as directed on package, substituting coffee for the water and blending sour cream and cinnamon into batter before spooning into paper-lined muffin cups.
Bake as directed on package for cupcakes; cool completely.
Meanwhile, prepare Vanilla Creme Frosting or Sour Cream Ganache Frosting (see Tips). Spread onto cupcakes.
Vanilla Creme Frosting
Beat 4 oz. softened PHILADELPHIA Cream Cheese, 1 jar (7 oz.) JET-PUFFED Marshmallow Creme and 1 tsp. vanilla in large bowl with mixer until blended. Add 1 tub (8 oz.) thawed COOL WHIP Whipped Topping; beat just until blended.
Sour Cream Ganache Frosting
Melt 10 oz. BAKER'S Semi-Sweet Chocolate as directed on package. Stir in 1-1/2 cups BREAKSTONE'S or KNUDSEN Sour Cream (at room temperature). Stir in 1 tsp. vanilla and 1/8 tsp. salt until well blended.
Decorate frosted cupcakes with sprinkles, colored sugar or nonpareils.
Calories From Fat
% Daily Value*
Total Fat 9g
Saturated Fat 2g
Trans Fat 0g
Total Carbohydrates 16g
Dietary Fibers 1g
* 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.