Caramel Mocha Cupcakes

Coffee gives this unique cupcake recipe a delicious twist.


24 - 24 serving

Total Time

Prep Time

Cook Time


  • 1 (16 oz.) pkg. sugar-free devil’s food cake mix
  • 1 1/4 c. strong brewed coffee cooled
  • 1/2 c. oil
  • 3 eggs
  • 1 (1 oz.) pkg. sugar-free cocoa mix
  • 1 (8 oz.) pkg. cream cheese at room temp
  • 1 (16 oz.) can vanilla frosting
  • 1/4 c. caramel sauce


Heat oven to 350°F. Line 24 muffin cups. Prepare cake mix with coffee (in place of water), oil and eggs as package directs, adding cocoa mix. Divide among liners.

Bake 16−18 min. Cool. Beat cream cheese until smooth. Stir in frosting and caramel; pipe onto cupcakes. Garnish with additional caramel, toffee pieces and cherries, if desired.

Health bonus: Banish bloat with eggs. The potassium in this kitchen staple balances fluid levels within cells, prompting the body to release excess water weight.

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