Use small sharp knife to cut 1-1/4-inch-wide hole in top of each cupcake, being careful not to cut through to bottom of cupcake. Dissolve 1 tsp. coffee in water in medium bowl. Stir in half of the Cool Whip
. Spoon into resealable plastic bag; seal bag. Cut corner off one bottom corner of bag; use to pipe Cool Whip
mixture into centres of cupcakes, adding about 1-1/2 tsp. to each. Cover with removed cupcake pieces.