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Categories:Viewed: 32 - Published at: 9 years ago
Ingredients
- 1 pkg. (2-layer size) chocolate cake mix
- brewed strong MAXWELL HOUSE Coffee, cooled
- 1-1/4 cups BREAKSTONE'S Sour Cream, divided
- 2 tsp. ground cinnamon
- 3 Tbsp. powdered sugar, divided
- 1 cup thawed COOL WHIP Whipped Topping
Method
- Heat oven to 350F.
- Prepare cake batter and bake as directed on package for cupcakes, substituting coffee for the water and blending 1/2 cup sour cream and cinnamon into batter before spooning into paper-lined muffin cups.
- Cool completely on wire racks.
- Cut cone-shaped piece out of top of each; set aside.
- Beat remaining sour cream and sugar in large bowl with whisk until well blended.
- Stir in COOL WHIP.
- Spoon into resealable plastic bag.
- Cut off 1 corner from bottom of bag; use to pipe COOL WHIP mixture into holes in tops of cupcakes.
- Replace cake pieces in tops of cupcakes; press gently to secure.
- Keep refrigerated.
- Sprinkle with remaining sugar just before serving.
