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Chocolate Cappuccino Cupcakes




Source of Recipe


The Reynolds Kitchen


List of Ingredients




24 Reynolds® Baking Cups
1 package (about 18 oz.) chocolate cake mix
1/4 cup instant coffee, divided
2 teaspoons hot water
1 container (16 oz.) ready-to-spread cream cheese frosting
1/2 cup semi-sweet chocolate morsels
2 teaspoons vegetable oil



Recipe



PREHEAT oven to 350°F. Place Reynolds Baking Cups in muffin pans; set aside. Prepare cake mix following package directions for 24 cupcakes, adding 2 tablespoons instant coffee before mixing. Spoon batter into baking cups. Bake as directed. Cool.

DISSOLVE remaining instant coffee in hot water. Stir frosting into coffee mixture until smooth. Frost cupcakes.

MICROWAVE chocolate morsels and oil on HIGH power in a small microwave-safe dish, 1 to 1 1/2 minutes, stirring once, until chocolate is melted.

DRIZZLE melted chocolate over frosted cupcakes. Let stand until chocolate sets.

Number of Servings: 24

Nutrition Information:
(Per Serving) calories 241
grams fat 12
% calories from fat 43
milligrams cholesterol 27
milligrams sodium 239
grams carbohydrates 33
grams protein 2