Caramel-Cappuccino Kiss Cupcakes

Ingredients

• 16 ounce angel food cake mix 
• 33  add a hershey's chocolate kiss on top as done 
• 0.7 cup skim milk fat-free
• 0.5 teaspoon ground cinnamon 
• 2 teaspoons coffee instant
• 1 tablespoon rum / brandy / coffee liqueur (coffee-flavored liqueur)
• 4 cups powdered sugar 
• 0.5 tablespoon cocoa powder unsweetened
• 1 teaspoon vanilla extract 

Equipment

• bowl
• baking sheet
• oven
• whisk
• aluminum foil
• muffin liners

Directions

1. Preheat oven to 37
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 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.
7. Add half-and-half and Kahla; whisk until smooth. Spoon 1 tablespoon frosting over each cake.
8. Combine cocoa and cinnamon; dust evenly over tops of cakes.