Mocha Dream Cupcakes
Serves: 24
  • 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
  1. Preheat oven to 350.
  2. Line cupcake tins with liners and set aside.
  3. Make cake mix according to the box directions, substituting the brewed coffee for the water called for.
  4. Blend in ½ cup sour cream and cinnamon.
  5. Pour into prepared cupcake wells and bake according to box directions. Cool completely.
  6. Cut cone-shaped piece out of top of each cupcake; reserve for later use.
  7. Whisk powdered sugar and ¾ cup sour cream in medium bowl until blended; stir in COOL WHIP.
  8. Spoon into resealable plastic bag; cut corner off one bottom corner of bag (or use a piping bag).
  9. Fill the well on top of each cupcake with the COOL WHIP mixture.
  10. Top with reserved cake pieces, pressing gently into COOL WHIP mixture to secure.
  11. Just before serving, dust with powdered sugar.
Recipe by Views From the Ville at