1 box (18oz) white cake mix
1 pint coffee ice cream, melted
1 (12oz) container whipped vanilla frosting
1 teaspoon instant coffee or espresso, dissolved in 1 tablespoon water
Preheat the oven to 350 degrees. In a mixer, beat cake mix and melted ice cream. Add the eggs, one at a time, beating for about 2 minutes. Scrape down the sides and beat 1 more minute on medium speed.
Pour batter into muffin pans lined with cupcake papers, 2/3 full. Bake for about 20-25 minutes or until cooked throughout. (Use a cake tester to determine when they are done).
Cool in the muffin pans 10 minutes, then on wire racks until completely cool. Meanwhile, make the icing by adding the instant coffee mixture to the whipped frosting. Once the cupcakes have cooled completely, spread the frosting on top of the cupcakes. Sprinkle with cinnamon sugar.
Makes about 18 cupcakes.