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Chocolate Cappuccino Black Tie Cupcakes

  • Servings: 24
  • Course: Dessert

Reynolds Kitchens® Tips

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


Step 1

PREHEAT oven to 350°F.

Step 2

PLACE 24 Reynolds® StayBrite® Baking Cups (Black Damask) in muffin pans; set aside.

Step 3

PREPARE cake mix following package directions for 24 cupcakes, adding 3 tablespoons instant coffee before mixing. Spoon batter into baking cups.

Step 4

BAKE following package directions. Cool.

Step 5

TINT frosting black. Pipe frosting onto cupcakes using decorating tip #1M.

Step 6

ADD about 15 white pearls to each cupcake. These can be purchased (candy) or made from fondant.

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