BAKER'S Bunny Chocolate Cupcakes

• 1 pkg. (4 oz.) BAKER'S Semi-Sweet Chocolate
• 6 Tbsp. butter or margarine
• 3/4 cup sugar
• 1 tsp. vanilla
• 2 eggs
• 1-1/4 cups flour, divided
• 1/2 tsp. baking soda
• 3/4 cup water
• 1-1/2 cups thawed COOL WHIP Whipped Topping
• Few drops food coloring
• suggested decorations: JET-PUFFED BUNNYMALLOWS Marshmallows, tinted BAKER'S ANGEL FLAKE Coconut, jelly beans

1. Heat oven to 350F.
2. Microwave chocolate and butter in large microwaveable bowl on HIGH 2 min.
3. or until butter is melted.
4. Stir until chocolate is completely melted.
5. Add sugar and vanilla; beat with mixer until well blended.
6. Add eggs, 1 at a time, beating well after each.
7. Stir in 1/4 cup flour and baking soda.
8. Add remaining flour alternately with water, beating well after each addition.
9. Spoon into 12 paper-lined muffin cups.
10. Bake 19 to 21 min.
11. or until toothpick inserted in centers comes out clean.
12. Cool in pan 10 min.
13. ; remove to wire rack.
14. Cool completely.
15. Tint COOL WHIP with food coloring; spread over cupcakes.
16. Decorate as desired.
17. Keep refrigerated.

chocolate, butter, sugar, vanilla, eggs, flour, baking soda, water, coloring, jetpuffed bunnymallows marshmallows

Taken from www.kraftrecipes.com/recipes/bakers-bunny-chocolate-cupcakes-109500.aspx (may not work)