Cupcakes with Chocolate-Coffee Ganache

• 1 pkg. (16 oz.) angel food cake mix
• 2 tsp. MAXWELL HOUSE Instant Coffee, divided
• 1 tsp. hot water
• 1 tub (8 oz.) thawed COOL WHIP Whipped Topping, divided
• 3 oz. BAKER'S Semi-Sweet Chocolate
• 1 Tbsp. multi-colored 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. Dissolve 1 tsp.
9. coffee in water in medium bowl.
10. Stir in half of the COOL WHIP.
11. Spoon into resealable plastic bag; seal bag.
12. Cut corner off one bottom corner of bag; use to pipe COOL WHIP mixture into centers of cupcakes, adding about 1-1/2 tsp.
13. to each.
14. Microwave remaining COOL WHIP and chocolate in microwaveable bowl on HIGH 1-1/2 min.
15. or until chocolate is almost melted, stirring after 1 min.
16. Stir until chocolate is completely melted and mixture is well blended.
17. Stir in remaining coffee until dissolved.
18. Cool slightly.
19. Spoon over cupcakes; top with sprinkles.

angel food cake mix, coffee, water, topping, chocolate, multicolored sprinkles

Taken from www.kraftrecipes.com/recipes/cupcakes-chocolate-coffee-ganache-170617.aspx (may not work)