Mocha Dream Cupcakes
- For the Cake:
- 1 box chocolate cake mix + ingredients called for on box
- Maxwell House coffee (strong), brewed and cooled
- ½ cup Breakstone's sour cream
- 2 tsp. ground cinnamon
- For the Frosting:
- ¾ cup Breakstone's sour cream
- 2 T powdered sugar
- 1 cup COOL WHIP, thawed
- Preheat oven to 350.
- Line cupcake tins with liners and set aside.
- Make cake mix according to the box directions, substituting the brewed coffee for the water called for.
- Blend in ½ cup sour cream and cinnamon.
- Pour into prepared cupcake wells and bake according to box directions. Cool completely.
- Cut cone-shaped piece out of top of each cupcake; reserve for later use.
- Whisk powdered sugar and ¾ cup sour cream in medium bowl until blended; stir in COOL WHIP.
- Spoon into resealable plastic bag; cut corner off one bottom corner of bag (or use a piping bag).
- Fill the well on top of each cupcake with the COOL WHIP mixture.
- Top with reserved cake pieces, pressing gently into COOL WHIP mixture to secure.
- Just before serving, dust with powdered sugar.
Recipe by Views From the Ville at http://viewsfromtheville.com/2014/12/23/mocha-dream-cupcakes-recipe/
3.2.2885