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Cappuccino Cupcakes
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Cappuccino Cupcakes

52 Minutes
10 Min Prep
52 Min Cook
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
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24 servings
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
1
Heat oven to 350°F.
2
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.
3
Bake as directed on package for cupcakes; cool completely.
4
Meanwhile, prepare Vanilla Creme Frosting or Sour Cream Ganache Frosting (see Tips). Spread onto cupcakes.
Kitchen Tips
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.
Special Extra
Decorate frosted cupcakes with sprinkles, colored sugar or nonpareils.
Nutrition
Calories
150
Calories From Fat
0
% Daily Value*
Total Fat 9g
12%
Saturated Fat 2g
10%
Trans Fat 0g
Cholesterol 25mg
8%
Sodium 190mg
8%
Total Carbohydrates 16g
6%
Dietary Fibers 1g
4%
Sugars 10g
20%
Protein 2g
4%
Vitamin A
0%
Vitamin C
0%
Calcium
4%
Iron
6%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
24 servings
* 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.
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