Devil’s Food Cupcakes with Almond-Mocha Topping

February 1, 2016
1 min read
Devil's Food Cupcakes with Almond-Mocha Topping
Serves 24
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Ingredients
  1. Cupcakes
  2. 18.25 ounces devil’s food cake mix (1 box)
  3. 2.5 ounces jarred, puree baby food prunes
  4. 1 cup strong coffee OR
  5. 1 cup water PLUS
  6. 2 teaspoon instant coffee granules
  7. 3 large egg whites
  8. 2 Tablespoon canola or corn oil
  9. Sauce
  10. 24 ounces packaged, frozen, unsweetened raspberries, thawed
  11. 1/2 cup sugar
  12. 1 1/2 Tablespoon cornstarch
  13. 1 teaspoon vanilla extract
  14. Topping
  15. 2 teaspoon instant coffee granules
  16. 2 teaspoon water
  17. 8 ounces frozen, fat-free whipped topping, thawed in refrigerator
  18. 2/3 cup sliced almonds, dry-roasted
Instructions
  1. Preheat the oven to 325F, or as directed on the package. Lightly spray two 12-cup muffin pans with cooking spray.
  2. In a large mixing bowl, combine the cupcake ingredients. Follow the package directions for beating the batter and baking and cooling the cupcakes.
  3. Meanwhile, in a medium saucepan, stir together the raspberries, sugar, and cornstarch until the cornstarch is dissolved. Bring to a boil over medium-high heat. Boil for 1 to 1 1/2 minutes, or until thickened, stirring frequently. Remove from the heat. Let cool completely, about 20 minutes. Stir in the vanilla.
  4. In a medium bowl, stir together the coffee granules and water until the coffee is dissolved. Fold in the whipped topping until well blended. Cover and refrigerate until needed.
  5. For each serving, spread 1 tablespoon plus 2 teaspoons raspberry sauce on a dessert plate, top with a cupcake, spoon 1 tablespoon plus 2 teaspoons whipped topping mixture over the cupcake, and sprinkle with about 1 1/2 teaspoons almonds.
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