Cappuccino Cup Cakes

• 1/3 cup instant coffee
• 2 tablespoons hot water
• 1 (18.25-ounce) box yellow cake mix
• 1 1/4 cups milk
• 1/3 cup vegetable oil
• 3 eggs
• 1 tablespoon cocoa powder
• 1 teaspoon vanilla extract
• 1 (12-ounce) tub whipped topping
• Ground cinnamon, for dusting
• 8 cinnamon sticks
• Special equipment: 8 (8-ounce) coffee mugs

1. Preheat oven to 350 degrees F. Grease 10 coffee mugs with nonstick spray.
2. In a small bowl combine instant coffee and 2 tablespoons hot water.
3. Mix and set aside.
4. In a large bowl combine cake mix, milk, oil, eggs and half the coffee.
5. Mix until blended.
6. Reserve 1/2 cup of the cake batter.
7. Fill coffee mugs 2/3 of the way with cake batter.
8. In small bowl combine remaining coffee, cocoa powder and reserved cake mix and mix well.
9. Add 1 tablespoon of the mixture to each mug and swirl into batter with a toothpick or skewer.
10. Place mugs on a baking sheet.
11. Bake for 20 to 25 minutes or until a toothpick inserted into the center of the cakes come out clean.
12. Allow to cool.
13. Mix vanilla extract together with whipped topping.
14. Place a dollop of the topping onto each cake.
15. Dust topping with ground cinnamon and insert the cinnamon sticks into the cakes.

instant coffee, water, yellow cake, milk, vegetable oil, eggs, cocoa powder, vanilla, topping, ground cinnamon, cinnamon, coffee mugs

Taken from www.foodnetwork.com/recipes/sandra-lee/cappuccino-cup-cakes-recipe.html (may not work)