Recipe: Caramel-Cappuccino Kiss Cupcakes Prep Time: 20 mins Cook Time: 17 mins Total Time: 37 mins Ingredients: 16 ounce(s) cake mix, angel food 1 teaspoon vanilla extract 33 piece(s) chocolate kisses, caramel 4 cup(s) sugar, powdered 2 teaspoon coffee granules, instant 2/3 cup(s) half-and-half, fat-free 1 tablespoon liqueur, coffee, Kahlua 1/2 tablespoon cocoa powder, unsweetened 1/2 teaspoon cinnamon, ground Preparation: 1. Preheat oven to 375 F. 2. Prepare cake mix according to package directions. Stir in vanilla. 3. Place 33 foil muffin cup liners on a large baking sheet, or place in muffin cups. Divide batter evenly among muffin cup liners, filling about two-thirds full. 4. Bake at 375 F. for 17 to 18 minutes or until cupcakes are golden brown and cracks in cakes appear dry. 5. Cut a deep slit in top center of each cake to form a pocket. Gently tuck a chocolate kiss into each warm cake. 6. Combine sugar and coffee granules in a bowl. Add half-and-half and Kahlua; whisk until smooth. Spoon 1 tablespoon frosting over each cake. Combine cocoa and cinnamon; dust evenly over tops of cakes. Yield: 33 servings (serving size = 1 cake) Nutritional Info (Per serving) Calories: 127, Saturated Fat: 0.5g, Sodium: 114 mg. Dietary Fiber: 0g, Total Fat: 1g, Carbs: 29g. Cholesterol: 0.5mg, Protein: 1.5g. Carb Choices: 2

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