Caramel-Cappuccino Kiss Cupcakes |
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Prep Time: 20 Minutes Cook Time: 17 Minutes |
Ready In: 37 Minutes Servings: 33 |
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A warm chocolate-caramel surprise hides inside each cake. If desired, plain chocolate kisses may be substituted. Ingredients:
1 (16-ounce) package angel food cake mix |
1 teaspoon vanilla extract |
33 caramel-filled chocolate kisses |
4 cups powdered sugar |
2 teaspoons instant coffee granules |
2/3 cup fat-free half-and-half |
1 tablespoon kahlúa (coffee-flavored liqueur) |
1/2 tablespoon unsweetened cocoa |
1/2 teaspoon ground cinnamon |
Directions:
1. Preheat oven to 375°.
2. Prepare cake mix according to package directions. Stir in vanilla.
3. Place 33 foil muffin cup liners on a large baking sheet, or place in muffin cups. Divide batter evenly among muffin cup liners, filling about two-thirds full.
4. Bake at 375° for 17 to 18 minutes or until cupcakes are golden brown and cracks in cakes appear dry.
5. Cut a deep slit in top center of each cake to form a pocket. Gently tuck a chocolate kiss into each warm cake.
6. Combine sugar and coffee granules in a bowl. Add half-and-half and Kahlúa; whisk until smooth. Spoon 1 tablespoon frosting over each cake. Combine cocoa and cinnamon; dust evenly over tops of cakes.
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