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Categories:Viewed: 82 - Published at: 5 years ago
Ingredients
- 1 pkg. (2-layer size) chocolate cake mix
- brewed strong MAXWELL HOUSE Coffee, cooled
- 1-1/4 cups BREAKSTONE'S or KNUDSEN 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 as directed on package for 24 cupcakes, substituting coffee for the water and stirring 1/2 cup sour cream and cinnamon into batter before spooning into prepared muffin cups.
- Cool completely.
- Cut cone-shaped piece out of top of each cupcake; reserve for later use.
- Whisk 2 Tbsp.
- sugar and remaining sour cream in medium bowl until blended; stir in COOL WHIP.
- Spoon into resealable plastic bag.
- Cut corner off one bottom corner of bag; use to pipe COOL WHIP mixture into holes in tops of cupcakes.
- Top with reserved cake pieces, pressing gently into COOL WHIP mixture to secure.
- Sprinkle with remaining sugar just before serving.
