Mocha Dream Cupcakes

1. 1

   Heat oven to 350F.

2. 2

   Prepare cake batter as directed on package for 24 cupcakes, substituting coffee for the water and stirring 1/2 cup sour cream and cinnamon into batter before spooning into prepared muffin cups.

3. 3

   Cool completely.

4. 4

   Cut cone-shaped piece out of top of each cupcake; reserve for later use.

5. 5

   Whisk 2 Tbsp.

6. 6

   sugar and remaining sour cream in medium bowl until blended; stir in Cool Whip.

7. 7

   Spoon into resealable plastic bag.

8. 8

   Cut corner off one bottom corner of bag; use to pipe Cool Whip mixture into holes in tops of cupcakes.

9. 9

   Top with reserved cake pieces, pressing gently into Cool Whip mixture to secure.

10. 10

    Sprinkle with remaining sugar just before serving.

11. 11

    Tips:

12. 12

    The Cool Whip mixture can be prepared in advance.

13. 13

    Refrigerate up to 2 days.

14. 14

    Stir before using as directed.

15. 15

    Variations:

16. 16

    Prepare using Breakstone's Reduced Fat or Knudsen Light Sour Cream, and Cool Whip Lite Whipped Topping.

* Per serving · 4 servings · Values may vary.