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Chocolate Cappuccino Cupcakes

Chocolate Cappuccino Cupcakes is built on Chocolate Cake Mix, Hot Water, Cream Cheese Frosting, Semi Sweet Chocolate Morsels, and Vegetable Oil. Add it to your meal plan and shop the whole list in one go.

Illustrative photo

Ingredients

• 1 pkg
• 2 tsp
• 1 can
• 1/2 cup
• 2 tsp

Method (preview)

1. 1

   Amount Measure Ingredient -- Preparation Method 24 reynolds foil bake cups

2. 2

   1 package chocolate cake mix --(1lb 2.25 oz )

3. 3

   2 teaspoons vegetable oil reynolds crystal color plastic wrap

4. 4

   Preheat oven to 350° F. Place foil bake cups in muffin pans; set aside.

5. 5

   Prepare cake mix following package directions for cupcakes, adding 2 tablespoons instant coffee before mixing.

6. 6

   Fill bake cups 2/3 full with cake batter.

7. 7

   Bake following package directions until toothpick inserted in center comes out clean, 18 to 20 minutes.

8. 8

   Cool.

9. 9

   Dissolve remaining instant coffee in hot water; stir frosting into mixture until smooth.

10. 10

    Frost cupcakes.

11. 11

    Drizzle melted chocolate over frosted cupcakes.

12. 12

    When chocolate is set, place cupcakes on platter, set aside.

13. 13

    Two wrap, crisscross two long sheets of Reynolds Crystal Color Plastic Wrap and place platter of cupcakes in the center.

14. 14

    Bring opposite sides of plastic wrap together and twist to seal at top.

15. 15

    Tie with ribbon.