Mocha Dream Cupcakes

Directions

1. 1
   Heat oven to 350F.
2. 2
   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.
3. 3
   Cool completely.
4. 4
   Cut cone-shaped piece out of top of each cupcake; reserve for later use.
5. 5
   Whisk 2 Tbsp.
6. 6
   sugar and remaining sour cream in medium bowl until blended; stir in Cool Whip.
7. 7
   Spoon into resealable plastic bag.
8. 8
   Cut corner off one bottom corner of bag; use to pipe Cool Whip mixture into holes in tops of cupcakes.
9. 9
   Top with reserved cake pieces, pressing gently into Cool Whip mixture to secure.
10. 10
    Sprinkle with remaining sugar just before serving.
11. 11
    Tips:
12. 12
    The Cool Whip mixture can be prepared in advance.
13. 13
    Refrigerate up to 2 days.
14. 14
    Stir before using as directed.
15. 15
    Variations:
16. 16
    Prepare using Breakstone's Reduced Fat or Knudsen Light Sour Cream, and Cool Whip Lite Whipped Topping.