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