1 pkg. (2-layer size) chocolate cake mix
brewed strong MAXWELL HOUSE Coffee, cooled
1-1/4 cups BREAKSTONE'S Sour Cream, divided
2 tsp. ground cinnamon
3 Tbsp. powdered sugar, divided
1 cup thawed COOL WHIP Whipped Topping
Prepare cake batter and bake as directed on package for cupcakes, substituting coffee for the water and blending 1/2 cup sour cream and cinnamon into batter before spooning into paper-lined muffin cups. Cool completely on wire racks. Cut cone-shaped piece out of top of each; set aside.
Beat remaining sour cream and sugar in large bowl with whisk until well blended. Stir in COOL WHIP. Spoon into resealable plastic bag. Cut off 1 corner from bottom of bag; use to pipe COOL WHIP mixture into holes in tops of cupcakes.
Replace cake pieces in tops of cupcakes; press gently to secure. Keep refrigerated. Sprinkle with remaining sugar just before serving.
Prepare using BREAKSTONE'S Reduced Fat Sour Cream and COOL WHIP LITE Whipped Topping.
The COOL WHIP mixture can be prepared in advance. Store in tightly covered container in refrigerator up to 2 days. Stir gently before using as directed.