These mini cupcakes are a yummy way to please both chocolate and coffee lovers alike. These Mini Easy Mocha Cupcakes are sure to knock their socks off!
What do I need ?
Original recipe yields 16 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1 pkg. (2-layer size) chocolate cake mix
3 Tbsp. Maxwell House Instant Coffee Original Roast
2-1/2 cups thawed Cool Whip Whipped Topping
3 Tbsp. unsweetened cocoa powder
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How do I make it ?
Heat oven to 350°F.
Prepare cake batter as directed on package; blend in instant coffee.
Spoon into 48 paper-lined mini muffin cups.
Bake 11 to 13 min. or until toothpick inserted in centres comes out clean. Cool in pans 10 min. Remove to wire racks; cool completely.
Mix Cool Whip and cocoa powder until blended; pipe or spread onto cupcakes.
Kraft Kitchen Tips!
Lightly sprinkle additional unsweetened cocoa powder over these frosted Mini Easy Mocha Cupcakes just before serving. Garnish with whole coffee beans.
Prepare using a white cake mix.
These Mini Easy Mocha Cupcakes can be baked ahead of time. Cool completely, then store in airtight container up to 24 hours before frosting with the Cool Whip mixture as directed.
Keeping it Safe
Keep frosted cupcakes refrigerated.
Calories From Fat
% Daily Value
Fat 9 g
Saturated fat 3.5 g
Cholesterol 35 mg
Sodium 210 mg
Carbohydrate 25 g
Fibre 1 g
Sugars 14 g
Protein 3 g
16 servings, 3 mini cupcakes (60 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.