Putting chocolate-coffee ganache on angel-food cupcakes was a stroke of genius. Adding mocha filling? You can just imagine how these'll go over!
What You Need
Original recipe yields 30 servings
1 pkg. (16 oz.) angel food cake mix
2 tsp. MAXWELL HOUSE Instant Coffee, divided
1 tsp. hot water
1 tub (8 oz.) thawed COOL WHIP Whipped Topping, divided
3 oz. BAKER'S Semi-Sweet Chocolate
1 Tbsp. multi-colored sprinkles
Add To Shopping List
Let's Make It
Heat oven to 375ºF.
Prepare cake batter as directed on package. Spoon into 30 paper-lined muffin cups, filling each cup 2/3 full. Bake 12 to 15 min. or until tops are golden brown and cracks feel dry. Cool in pans 10 min. Remove to wire racks; cool completely.
Dissolve 1 tsp. coffee in water in medium bowl. Stir in half of the COOL WHIP. Spoon into resealable plastic bag; seal bag. Cut corner off one bottom corner of bag; use to pipe COOL WHIP mixture into centers of cupcakes, adding about 1-1/2 tsp. to each.
Microwave remaining COOL WHIP and chocolate in microwaveable bowl on HIGH 1-1/2 min. or until chocolate is almost melted, stirring after 1 min. Stir until chocolate is completely melted and mixture is well blended. Stir in remaining coffee until dissolved. Cool slightly. Spoon over cupcakes; top with sprinkles.
Calories From Fat
% Daily Value*
Total Fat 2.5g
Saturated Fat 2g
Trans Fat 0g
Total Carbohydrates 17g
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.