Chocolate Cappuccino Cupcakes

• 24 Reynolds foil bake cups
• 1 pkg. chocolate cake mix
• 1/4 cup instant coffee, divided
• 2 tsp. hot water
• 1 can (1 lb.) cream cheese frosting
• 1/2 cup semi-sweet chocolate morsels
• 2 tsp. vegetable oil
• Reynolds crystal color plastic wrap

1. Preheat oven to 350F.
2. Place foil bake cups in muffin pans; set aside.
3. Prepare cake mix following package directions for cupcakes, adding 2 tablespoons instant coffee before mixing.
4. Fill bake cups 2/3 full with cake batter.
5. Bake following package directions until toothpick inserted in center comes out clean, 18 to 20 minutes.
6. Cool.
7. Dissolve remaining instant coffee in hot water; stir frosting into mixture until smooth.
8. Frost cupcakes.
9. In small microwave-safe dish, stirring once, microwave chocolate morsels and oil on HIGH power until chocolate is melted, 1 to 1-1/2 minutes.
10. Drizzle melted chocolate over frosted cupcakes.
11. When chocolate is set, place cupcakes on platter, set aside.
12. Two wrap, criss-cross two long sheets of Reynolds Crystal Color Plastic Wrap and place platter of cupcakes in the center.
13. Bring opposite sides of plastic wrap together and twist to seal at top.
14. Tie with ribbon.

bake cups, chocolate cake mix, instant coffee, water, cream cheese frosting, semisweet chocolate morsels, vegetable oil, crystal color plastic

Taken from www.foodgeeks.com/recipes/1666 (may not work)