Prepare cake batter as directed on package for 24 cupcakes, substituting coffee for the water and stirring the sour cream into the batter before spooning into prepared muffin cups. Cool completely.
Beat pudding mix, milk and sugar in medium bowl with whisk 2 min. Stir in Cool Whip.
Spread onto cupcakes.
Kraft Kitchen Tips!
Garnish iced cupcakes with shaved Baker's White and Semi-Sweet Chocolate.
When substituting the brewed coffee for the water needed to prepare the cake batter, be sure first check the cake mix package for the amount of water needed to make the batter, then use that amount of coffee to prepare the cake batter in this recipe instead of the measure listed in this recipe.
Calories From Fat
% Daily Value
Fat 6 g
Saturated fat 2 g
Cholesterol 25 mg
Sodium 220 mg
Carbohydrate 21 g
Fibre 0 g
Sugars 13 g
Protein 2 g
24 servings, 1 cupcake (61 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.