Cupcakes with Chocolate-Coffee Ganache

• 1 pkg. (450 g) angel food cake mix
• 2 tsp. Maxwell House Instant Coffee Original Roast, divided
• 1 tsp. hot water
• 3 cups thawed Cool Whip Whipped Topping, divided
• 3 oz. Baker's Semi-Sweet Chocolate
• 1 Tbsp. multi-coloured sprinkles

1. Heat oven to 375 degrees F.
2. Prepare cake batter as directed on package.
3. Spoon into 30 paper-lined muffin cups, filling each cup 2/3 full.
4. Bake 12 to 15 min.
5. or until tops are golden brown and cracks feel dry.
6. Cool in pans 10 min.
7. Remove to wire racks; cool completely.
8. Use small sharp knife to cut 1-1/4-inch-wide hole in top of each cupcake, being careful not to cut through to bottom of cupcake.
9. Dissolve 1 tsp.
10. coffee in water in medium bowl.
11. Stir in half of the Cool Whip.
12. Spoon into resealable plastic bag; seal bag.
13. Cut corner off one bottom corner of bag; use to pipe Cool Whip mixture into centres of cupcakes, adding about 1-1/2 tsp.
14. to each.
15. Cover with removed cupcake pieces.
16. Microwave remaining Cool Whip and chocolate in microwaveable bowl on HIGH 1-1/2 min.
17. or until chocolate is almost melted, stirring after 1 min.
18. Stir until chocolate is completely melted and mixture is well blended.
19. Stir in remaining coffee until dissolved.
20. Cool slightly.
21. Spoon over cupcakes; top with sprinkles.

angel food cake mix, maxwell, water, topping, chocolate, multicoloured sprinkles

Taken from www.kraftrecipes.com/recipes/cupcakes-chocolate-coffee-ganache-171824.aspx (may not work)