Chocolate Cappuccino Black Tie Cupcakes
- Servings: 24
- Course: Dessert
Reynolds Kitchens tip
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- 1 package (18.25 ounces) chocolate cake mix
- 3 tablespoons instant coffee
- 1 container (16 oz.) ready-to-spread dark chocolate frosting
- Black food coloring
- Candy Pearls OR white fondant and pearl dust
PREHEAT oven to 350°F.
PLACE 24 Reynolds® StayBrite® Baking Cups (Black Damask) in muffin pans; set aside.
PREPARE cake mix following package directions for 24 cupcakes, adding 3 tablespoons instant coffee before mixing. Spoon batter into baking cups.
BAKE following package directions. Cool.
TINT frosting black. Pipe frosting onto cupcakes using decorating tip #1M.
ADD about 15 white pearls to each cupcake. These can be purchased (candy) or made from fondant.
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