50+ Friends Club Cookbook -- Cakes and Frostings -- Cafe Latte Cupcakes

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Cafe Latte Cupcakes

From the Kitchen of: Pepper
Source: Jen

Cupcakes:
1	pkg. (12.5 oz.)	fat-free chocolate snack cake mix
l	cup	strong coffee, cold
Frosting:
l	container (8 oz.)	whipped cream cheese
2	cups	sifted confectioners sugar
2	Tbs.	instant or freeze-dried coffee granules, dissolved in l tsp. hot water
		Chocolate-covered espresso beans* for garnish, optional

Preheat oven to 375° F. Spray 12 muffin cups with nonstick cooking spray or line with paper cupcake liners. In a large mixing bowl, combine cake mix, egg whites and cold coffee until mix is completely moistened. Pour batter into muffin cups, filling about 3/4 full.
Bake 17-20 minutes, until cupcakes spring back when lightly touched with finger. Cool in pan on wire rack 5 minutes, then carefully remove from pan to wire rack to cool completely.
While cupcakes are cooling, prepare frosting. In a medium size bowl, combine cream cheese and confectioners sugar, adding instant coffee mixture a little at a time to make mixture smooth and creamy.
To frost, hold cupcake top-side down, and dip into frosting, swirling cupcake as you remove from frosting. Place cupcakes on wire rack about 30 minutes to let frosting set before serving.
*Available at coffee-bean shops, candy shops, or at specialty food