Ingredients for Cupcakes:
One box angelfood cake mix
1/2 cup cocoa
1 1/3 cup decaf coffee, cooled
Ingredients for Fluffy Frosting:
1 1/2 cups International Delight Light Iced Coffee (I used mocha flavor)
1 3.5 ounce package of vanilla pudding
1 8 ounce carton of whipped topping
Place the pudding in a bowl and add International Delight Light Iced Coffee. Mix on medium for 2 minutes. Place in the fridge and allow to firm for at least 2 hours.
Meanwhile, preheat oven to 350*. Place in mixing bowl angelfood cake mix, cocoa, and cooled coffee. Mix on medium until well blended. Pour into baking cups in muffin tins. Bake for 18-20 minutes and allow to cool.
Gently fold whipped topping into mocha coffee pudding. Frost cupcakes immediately before serving.
I will definitely be making these decadent yet light cupcakes again! Not only did my husband and I love them, but our 3 boys were impressed. And their favorite part? Why the frosting, of course!
With less calories and less sugar, International Delight Light Iced Coffee lets you enjoy MORE of what you love! For more fun ways to break up your day, visit ID's new online games today for a chance to win sweet prizes and coupons to use on your next purchase!
Disclaimer: This is a sponsored conversation written by me on behalf of International Delight. The opinions and text are all mine.