Caramel-Cappuccino Kiss Cupcakes

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

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Nutritional Information

Amount per serving
  • Calories: 127
  • Calories from fat: 6%
  • Fat: 0.8g
  • Saturated fat: 0.5g
  • Protein: 1.5g
  • Carbohydrate: 28.9g
  • Fiber: 0.1g
  • Cholesterol: 0.6mg
  • Iron: 0.1mg
  • Sodium: 114mg
  • Calcium: 26mg

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. 1. Preheat oven to 375°.
  2. 2. Prepare cake mix according to package directions. Stir in vanilla.
  3. 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. 4. Bake at 375° for 17 to 18 minutes or until cupcakes are golden brown and cracks in cakes appear dry.
  5. 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. 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.
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