"Choco-Chino" Dream Cupcakes

1. 1

   Heat oven to 350F.

2. 2

   Prepare cake batter and bake as directed on package for 24 cupcakes, blending coffee, 1/2 cup sour cream and 2 tsp.

3. 3

   cinnamon into batter before spooning into paper-lined muffin cups.

4. 4

   Immediately poke deep hole in center of each warm cupcake, using round handle of wooden spoon; Cool completely on wire racks.

5. 5

   Beat remaining sour cream and sugar in large bowl with whisk until blended.

6. 6

   Stir in COOL WHIP.

7. 7

   Spoon into resealable plastic bag.

8. 8

   Cut off 1 corner from bottom of bag; use to pipe COOL WHIP mixture into holes in tops of cupcakes.

9. 9

   Frost with remaining COOL WHIP mixture.

* Per serving · 4 servings · Values may vary.

No additional tips available.