Mocha Dream Cupcakes

• 1 pkg. (2-layer size) chocolate cake mix
• brewed strong MAXWELL HOUSE Coffee, cooled
• 1-1/4 cups BREAKSTONE'S or KNUDSEN Sour Cream, divided
• 2 tsp. ground cinnamon
• 3 Tbsp. powdered sugar, divided
• 1 cup thawed COOL WHIP Whipped Topping

1. Heat oven to 350F.
2. Prepare cake batter as directed on package for 24 cupcakes, substituting coffee for the water and stirring 1/2 cup sour cream and cinnamon into batter before spooning into prepared muffin cups.
3. Cool completely.
4. Cut cone-shaped piece out of top of each cupcake; reserve for later use.
5. Whisk 2 Tbsp.
6. sugar and remaining sour cream in medium bowl until blended; stir in COOL WHIP.
7. Spoon into resealable plastic bag.
8. Cut corner off one bottom corner of bag; use to pipe COOL WHIP mixture into holes in tops of cupcakes.
9. Top with reserved cake pieces, pressing gently into COOL WHIP mixture to secure.
10. Sprinkle with remaining sugar just before serving.

chocolate cake mix, coffee, s, ground cinnamon, powdered sugar

Taken from www.kraftrecipes.com/recipes/mocha-dream-cupcakes-162373.aspx (may not work)