Prepare cake batter as directed on pkg., substituting equal amount of coffee for the water. Spoon evenly into 24 paper-lined medium muffin cups, filling each cup 1/2 full. Bake as directed on pkg. for cupcakes. Cool.
Pour 1/2 cup of the remaining coffee and the cold milk into medium bowl. (Discard any remaining coffee.) Add dry pudding mix. Beat with wire whisk 2 min. Gently stir in whipped topping; spread evenly onto cakes.
Refrigerate at least 1 hour. Decorate as desired. Store leftover cakes in refrigerator.
Prepare as directed, using YUBAN 100% Columbian Coffee.
Calories From Fat
% Daily Value*
Total Fat 11g
Saturated Fat 3.5g
Trans Fat 0g
Total Carbohydrates 19g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
Makes 24 servings, 1 cake each.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.