Preheat oven to 350? F. Place foil bake cups in muffin pans; set aside. Prepare cake mix following package directions for cupcakes, adding 2 tablespoons instant coffee before mixing. Fill bake 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. In small microwave-safe dish, stirring once, microwave chocolate morsels and oil on HIGH power until chocolate is melted, 1 to 1 1/2 minutes. Drizzle melted chocolate over frosted cupcakes. When chocolate is set, place cupcakes on platter, set aside. Two wrap, crisscross two long sheets of Reynolds Crystal Color Plastic Wrap and place platter of cupcakes in the center. Bring opposite sides of plastic wrap together and twist to seal at top. Tie with ribbon. Busted by Gail Shermeyer <firstname.lastname@example.org> on May124, 997 Recipe by: TVFN: REYNOLDS SPECIAL RECIPES Posted to MC-Recipe Digest V1 #641 by email@example.com (Shermeyer-Gail) on Jun 09, 1997
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|Serving Size: 1 Serving (1102g)|
|Recipe Makes: 1|
|Calories from Fat: 2424 (55%)|
|Amt Per Serving||% DV|
|Total Fat 269.3g||359 %|
|Saturated Fat 121.9g||610 %|
|Monounsaturated Fat 74.7g|
|Polyunsanturated Fat 33.7g|
|Cholesterol 502.3mg||155 %|
|Sodium 5621.2mg||194 %|
|Potassium 2713.5mg||71 %|
|Total Carbohydrate 465.2g||137 %|
|Dietary Fiber 19.6g||78 %|
|Sugars, other 445.6g|
|Protein 63.1g||90 %|
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Calories per serving: 4370
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