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Cupcakes with Chocolate-Coffee Ganache
Ingredients:

1 pkg. (16 oz.) angel food cake mix
2 tsp. MAXWELL HOUSE Instant Coffee, divided
1 tsp. hot water
1 tub (8 oz.) thawed COOL WHIP Whipped Topping, divided
3 oz. BAKER'S Semi-Sweet Chocolate
1 Tbsp. multi-colored sprinkles

Instruction:

Heat oven to 375 degrees F. Prepare cake batter as directed on package. Spoon into 30 paper-lined muffin cups, filling each cup 2/3 full. Bake 12 to 15 min. or until tops are golden brown and cracks feel dry. Cool in pans 10 min. Remove to wire racks; cool completely. Dissolve 1 tsp. coffee in water in medium bowl. Stir in half of the COOL WHIP. Spoon into resealable plastic bag; seal bag. Cut corner off one bottom corner of bag; use to pipe COOL WHIP mixture into centers of cupcakes, adding about 1-1/2 tsp. to each. Microwave remaining COOL WHIP and chocolate in microwaveable bowl on HIGH 1-1/2 min. or until chocolate is almost melted, stirring after 1 min. Stir until chocolate is completely melted and mixture is well blended. Stir in remaining coffee until dissolved. Cool slightly. Spoon over cupcakes; top with sprinkles.

Source: www.kraftrecipes.com