Recipe courtesy of Sandra Lee

Cappuccino "Cup" Cakes

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  • Level: Easy
  • Total: 40 min
  • Active: 15 min
  • Yield: 10 servings
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Ingredients

Directions

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. Mix and set aside. 
  3. In a large bowl combine cake mix, milk, oil, eggs and half the coffee. Mix until blended. Reserve 1/2 cup of the cake batter. Fill coffee mugs 2/3 of the way with cake batter. In small bowl combine remaining coffee, cocoa powder and reserved cake mix and mix well. Add 1 tablespoon of the mixture to each mug and swirl into batter with a toothpick or skewer. 
  4. Place mugs on a baking sheet. Bake for 20 to 25 minutes or until a toothpick inserted into the center of the cakes come out clean. Allow to cool. 
  5. Mix vanilla extract together with whipped topping. Place a dollop of the topping onto each cake. Dust topping with ground cinnamon and insert the cinnamon sticks into the cakes.
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