Caramel-Cappuccino Kiss Cupcakes

recipe
A warm chocolate-caramel surprise hides inside each cake. If desired, plain chocolate kisses may be substituted.

Yield:

33 servings (serving size: 1 cake)

Recipe from

Oxmoor House

Recipe Time

Prep: 20 Minutes
Cook: 17 Minutes

Nutritional 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

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

Preparation

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.

Nicole Faber,

Oxmoor House Healthy Eating Collection,

Oxmoor House

October 2006
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