Recipe - Chocolate Cappuccino Cupcakes

24 Reynolds foil bake cups
1 pack Chocolate cake mix (1lb 2.25
oz )
One fourth cup Instant coffee, divided
2 teaspoon Hot water
1 cn (16 oz.) cream cheese
frosting
One half cup Semisweet chocolate morsels
2 teaspoon Vegetable oil
Reynolds crystal color
plastic wrap

Preheat oven to 350° F. Place foil bake cups in muffin pans; set aside.
Prepare cake mix following package directions for cupcakes, adding 2
tablespoons instant coffee before mixing. Fill bake cups 2/3 full with cake
batter. Bake following package directions until toothpick inserted in
center comes out clean, 18 to 20 minutes. Cool. Dissolve remaining instant
coffee in hot water; stir frosting into mixture until smooth. Frost
cupcakes. In small microwavesafe dish, stirring once, microwave chocolate
morsels and oil on HIGH power until chocolate is melted, 1 to 1 1/2
minutes. 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.

Busted by Gail Shermeyer 4paws@netrax.net on May124, 997

Recipe by: TVFN: REYNOLDS SPECIAL RECIPES Posted to MCRecipe Digest V1
#641 by 4paws@netrax.net (ShermeyerGail) on Jun 09, 1997