CHOCOLATE CAPPUCCINO GIFT BASKET
AND CHOCOLATE CAPPUCCINO CUPCAKES
Reynolds® Color Plastic Wrap
4 to 6 Chocolate Cappuccino Cupcakes (see below)
2 coffee mugs
1 pound espresso roast coffee beans
1 package imported cocoa
1 jar cinnamon sticks or ground cinnamon
For a quick gift, line a basket with fluffed Reynolds Color Plastic Wrap.
Wrap a few Chocolate Cappuccino Cupcakes with color plastic wrap and place
in basket. Purchase a couple of mugs that reflect a hobby or interest of the
recipient. Fill each mug with espresso roast coffee beans; overwrap mugs
with color plastic wrap and tie with ribbon. Add a container of imported
cocoa and a jar of cinnamon. Overwrap the basket with color plastic wrap.
CHOCOLATE CAPPUCCINO CUPCAKES
Makes 24
24 Reynolds® Foil Baking Cups
1 package (1 lb. 2.25 oz.) chocolate cake mix
1/4 cup instant coffee, divided
2 teaspoons hot water
1 can (16 oz.) cream cheese frosting
1/2 cup semi-sweet chocolate morsels
2 teaspoons vegetable oil
Preheat oven to 350 degrees F.
Place baking cups in muffin pans; set aside. Prepare cake mix following
package directions for cupcakes, adding 2 tablespoons instant coffee before
mixing. Fill baking cups 2/3 full with cake batter.
BAKE following package directions until toothpick inserted in center comes
out clean, 18 to 20 minutes. Cool.
Dissolve remaining instant coffee in hot water; stir frosting into mixture
until smooth. Frost cupcakes.
Microwave chocolate morsels and oil on HIGH in a small microwave-safe dish,
stirring once, until chocolate is melted, 1 to 1 1/2 minutes.
Drizzle melted chocolate over frosted cupcakes.
Source: Reynolds Kitchens
AND CHOCOLATE CAPPUCCINO CUPCAKES
Reynolds® Color Plastic Wrap
4 to 6 Chocolate Cappuccino Cupcakes (see below)
2 coffee mugs
1 pound espresso roast coffee beans
1 package imported cocoa
1 jar cinnamon sticks or ground cinnamon
For a quick gift, line a basket with fluffed Reynolds Color Plastic Wrap.
Wrap a few Chocolate Cappuccino Cupcakes with color plastic wrap and place
in basket. Purchase a couple of mugs that reflect a hobby or interest of the
recipient. Fill each mug with espresso roast coffee beans; overwrap mugs
with color plastic wrap and tie with ribbon. Add a container of imported
cocoa and a jar of cinnamon. Overwrap the basket with color plastic wrap.
CHOCOLATE CAPPUCCINO CUPCAKES
Makes 24
24 Reynolds® Foil Baking Cups
1 package (1 lb. 2.25 oz.) chocolate cake mix
1/4 cup instant coffee, divided
2 teaspoons hot water
1 can (16 oz.) cream cheese frosting
1/2 cup semi-sweet chocolate morsels
2 teaspoons vegetable oil
Preheat oven to 350 degrees F.
Place baking cups in muffin pans; set aside. Prepare cake mix following
package directions for cupcakes, adding 2 tablespoons instant coffee before
mixing. Fill baking cups 2/3 full with cake batter.
BAKE following package directions until toothpick inserted in center comes
out clean, 18 to 20 minutes. Cool.
Dissolve remaining instant coffee in hot water; stir frosting into mixture
until smooth. Frost cupcakes.
Microwave chocolate morsels and oil on HIGH in a small microwave-safe dish,
stirring once, until chocolate is melted, 1 to 1 1/2 minutes.
Drizzle melted chocolate over frosted cupcakes.
Source: Reynolds Kitchens
