*  Exported from  MasterCook  *
 
                       Chocolate Cappuccino Cupcakes
 
 Recipe By     : TVFN: REYNOLDS SPECIAL RECIPES
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Cupcake-ck                       Choco-ck
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
   24                    reynolds foil bake cups
    1      package       chocolate cake mix
                         --(1lb 2.25 oz )
      1/4  cup           instant coffee -- divided
    2      teaspoons     hot water
    1      can           (16 oz.) cream cheese frosting
      1/2  cup           semi-sweet chocolate morsels
    2      teaspoons     vegetable oil
                         reynolds crystal color plastic wrap
 
 Preheat oven to 350° F. Place foil bake cups in muffin pans; set aside.
 Prepare cake mix following package directions for cupcakes, adding 2
 tablespoons instant coffee before mixing. Fill bake cups 2/3 full with cake
 batter. Bake following package directions until toothpick inserted in
 center comes out clean, 18 to 20 minutes. Cool. Dissolve remaining instant
 coffee in hot water; stir frosting into mixture until smooth. Frost
 cupcakes. 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. Drizzle melted chocolate over frosted cupcakes. When chocolate is
 set, place cupcakes on platter, set aside. Two wrap, crisscross two long
 sheets of Reynolds Crystal Color Plastic Wrap and place platter of cupcakes
 in the center. Bring opposite sides of plastic wrap together and twist to
 seal at top. Tie with ribbon.
 
 Busted by Gail Shermeyer <4paws@netrax.net> on May124, 997 
 
 
 
 
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