Cupcakes with Chocolate-Coffee Ganache

1. 1

   Heat oven to 375 degrees F.

2. 2

   Prepare cake batter as directed on package.

3. 3

   Spoon into 30 paper-lined muffin cups, filling each cup 2/3 full.

4. 4

   Bake 12 to 15 min.

5. 5

   or until tops are golden brown and cracks feel dry.

6. 6

   Cool in pans 10 min.

7. 7

   Remove to wire racks; cool completely.

8. 8

   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.

9. 9

   Dissolve 1 tsp.

10. 10

    coffee in water in medium bowl.

11. 11

    Stir in half of the Cool Whip.

12. 12

    Spoon into resealable plastic bag; seal bag.

13. 13

    Cut corner off one bottom corner of bag; use to pipe Cool Whip mixture into centres of cupcakes, adding about 1-1/2 tsp.

14. 14

    to each.

15. 15

    Cover with removed cupcake pieces.

16. 16

    Microwave remaining Cool Whip and chocolate in microwaveable bowl on HIGH 1-1/2 min.

17. 17

    or until chocolate is almost melted, stirring after 1 min.

18. 18

    Stir until chocolate is completely melted and mixture is well blended.

19. 19

    Stir in remaining coffee until dissolved.

20. 20

    Cool slightly.

21. 21

    Spoon over cupcakes; top with sprinkles.

* Per serving · 4 servings · Values may vary.

No additional tips available.