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Ingredients
- 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
Method
- Heat oven to 350F.
- 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.
