Choco-Chino Dream Cupcakes

• 1 pkg. (2-layer size) chocolate devil's food cake mix
• 1 Tbsp. MAXWELL HOUSE Instant Coffee Walgreens $6.99 thru 02/06
• 1 cup BREAKSTONE'S or KNUDSEN Sour Cream, divided
• 1 Tbsp. ground cinnamon, divided
• 2 Tbsp. powdered sugar
• 2 cups thawed COOL WHIP Whipped Topping

1. Heat oven to 350F.
2. Prepare cake batter and bake as directed on package for 24 cupcakes, blending coffee, 1/2 cup sour cream and 2 tsp.
3. cinnamon into batter before spooning into paper-lined muffin cups.
4. Immediately poke deep hole in center of each warm cupcake, using round handle of wooden spoon; Cool completely on wire racks.
5. Beat remaining sour cream and sugar in large bowl with whisk until blended.
6. Stir in COOL WHIP.
7. Spoon into resealable plastic bag.
8. Cut off 1 corner from bottom of bag; use to pipe COOL WHIP mixture into holes in tops of cupcakes.
9. Frost with remaining COOL WHIP mixture.

chocolate, coffee, s, ground cinnamon, powdered sugar

Taken from www.kraftrecipes.com/recipes/choco-chino-dream-cupcakes-158729.aspx (may not work)