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Ingredients
- 24 x Reynolds foil bake c.
- 1 pkt Chocolate cake mix (1lb 2.25 ounce )
- 1/4 c. Instant coffee, divided
- 2 tsp Warm water
- 1 can (16 ounce.) cream cheese frosting
- 1/2 c. Semi-sweet chocolate morsels
- 2 tsp Vegetable oil Reynolds crystal color plastic wrap
Directions
- Preheat oven to 350 F. Place foil bake c. in muffin pans; set aside.
- Prepare cake mix following package directions for cupcakes, adding 2 Tbsp. instant coffee before mixing. Fill bake c. 2/3 full with cake batter. Bake following package directions till toothpick inserted in center comes out clean, 18 to 20 min. Cold. Dissolve remaining instant coffee in warm water; stir frosting into mix till smooth. Frost cupcakes. In small microwave-safe dish, stirring once, microwave chocolate morsels and oil on HIGH power till chocolate is melted, 1 to 1 1/2 min. Drizzle melted chocolate over frosted cupcakes. When chocolate is set, place cupcakes on platter, set aside. Two wrap, crisscross two long sheets of Reynolds Crystal Color Plastic Wrap and place platter of cupcakes in the center. Bring opposite sides of plastic wrap together and twist to seal at top. Tie with ribbon.
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