1) Preheat oven to 350 F. Line 20 standard (2 1/2-inch) muffin cups with paper baking cups.
2) Beat cake mix, pudding mix, coffee, eggs, oil and vanilla in large bowl at low speed for 30 seconds. Beat at medium speed for 2 minutes, or until well blended. Spoon evenly into prepared muffin cups.
3) Bake 20 minutes or until toothpick inserted into centers comes out clean. Cool in pan 10 minutes. Remove to wire rack; cool completely.
4) Remove 1 tablespoon cake from center of each cupcake. Fill each cupcake with 2 to 3 tablespoons ice cream, mounding slightly. Spoon about 1 tablespoon chocolate shell topping over ice cream. Freeze until ready to serve.
Originally Submitted
5/24/2013
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