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Caramel-Cappuccino Kiss Cupcakes

Prep time 20 mins
Cook time 17 mins
Yield 33 servings (serving size: 1 cake)
A warm chocolate-caramel surprise hides inside each cake. If desired, plain chocolate kisses may be substituted.

Ingredients

  • 1 (16-ounce) package angel food cake mix
  • 1 teaspoon vanilla extract
  • 33 caramel-filled chocolate kisses
  • 4 cups powdered sugar
  • 2 teaspoons instant coffee granules
  • 2/3 cup fat-free half-and-half
  • 1 tablespoon Kahlúa (coffee-flavored liqueur)
  • 1/2 tablespoon unsweetened cocoa
  • 1/2 teaspoon ground cinnamon

Nutrition Information

  • calories 127
  • caloriesfromfat 6 %
  • fat 0.8 g
  • satfat 0.5 g
  • protein 1.5 g
  • carbohydrate 28.9 g
  • fiber 0.1 g
  • cholesterol 0.6 mg
  • iron 0.1 mg
  • sodium 114 mg
  • calcium 26 mg

How to Make It

  1. Preheat oven to 375°.

  2. Prepare cake mix according to package directions. Stir in vanilla.

  3. Place 33 foil muffin cup liners on a large baking sheet, or place in muffin cups. Divide batter evenly among muffin cup liners, filling about two-thirds full.

  4. Bake at 375° for 17 to 18 minutes or until cupcakes are golden brown and cracks in cakes appear dry.

  5. Cut a deep slit in top center of each cake to form a pocket. Gently tuck a chocolate kiss into each warm cake.

  6. Combine sugar and coffee granules in a bowl. Add half-and-half and Kahlúa; whisk until smooth. Spoon 1 tablespoon frosting over each cake. Combine cocoa and cinnamon; dust evenly over tops of cakes.

Oxmoor House Healthy Eating Collection