Chocolate-Candy Cane Cupcakes

• 5 semi-sweet chocolate baking squares, divided
• 1 (18 1/4 ounce) box chocolate cake mix
• 1 (4 ounce) package chocolate instant pudding
• 4 eggs
• 1 cup sour cream
• 12 cup oil
• 12 cup water
• 6 small candy canes, crushed, divided
• 1 (8 ounce) container Cool Whip Topping, thawed

1. HEAT oven to 350F Chop 4 chocolate squares; set aside.
2. Beat cake mix, pudding mix, eggs, sour cream, oil and water with mixer on low speed until moistened.
3. Beat on medium speed 2 minute Stir in chopped chocolate and 2 tablespoons candy.
4. Spoon into 30 paper-lined 2-1/2-inch muffin cups.
5. BAKE 20 to 23 minute or until toothpick inserted in centers comes out clean.
6. Cool completely.
7. FROST cupcakes with COOL WHIP.
8. Melt remaining chocolate; drizzle over cupcakes.
9. Top with remaining candy.

semisweet chocolate baking squares, chocolate cake mix, chocolate instant pudding, eggs, sour cream, oil, water, canes

Taken from www.food.com/recipe/chocolate-candy-cane-cupcakes-333858 (may not work)