Diabetes Self-Management Oct. 2014
Preheat oven to 350°F Line 24 standard (2 1/2-inch) muffin cups with paper baking cups.
Dissolve 2 tablespoons coffee powder in 1 1/3 cups water in large bowl. Add cake mix, eggs and oil; beat with electric mixer at low speed 30 seconds. Beat at medium speed 2 minutes, scraping bowl occasionally. Pour batter evenly into prepared muffin cups.
Bake 17 to 22 minutes or until toothpick inserted into centers comes out clean. Remove cupcakes from pan; cool completely on wire rack.
Dissolve remaining 2 teaspoons coffee powder and in 1 tablespoon water in small cup. Fold coffee mixture into whipped topping until well blended. Spread frosting over cupcakes; sprinkle with cocoa powder, if desired. Serve immediately or cover and refrigerate until ready to serve.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (42g) | ||
Recipe Makes: 24 Servings | ||
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Calories: 40 | ||
Calories from Fat: 32 (80%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.6g | 5 % | |
Saturated Fat 0.6g | 3 % | |
Monounsaturated Fat 2g | ||
Polyunsanturated Fat 0.9g | ||
Cholesterol 0.6mg | 0 % | |
Sodium 26.2mg | 1 % | |
Potassium 33.7mg | 1 % | |
Total Carbohydrate 1.4g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 1.4g | ||
Protein 0.5g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 40
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