Baker'S Bunny Chocolate Cupcakes
- 4 squares BAKER'S Semi-Sweet Chocolate
- 6 tablespoons butter or margarine
- 3/4 cup sugar
- 1 teaspoon vanilla
- 2 eggs
- 1 1/4 cups flour, divided
- 1/2 teaspoon 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
- oven to 350u0b0F. Microwave chocolate and butter in large microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted and mixture is well blended. Add sugar and vanilla; beat with electric mixer until well blended. Add eggs, one at a time, beating well after each addition. Add 1/4 cup of the flour and the baking soda; mix well. Add remaining 1 cup flour alternately with the water, beating well after each addition.
- into 12 paper-lined 2 1/2-inch muffin cups.
- 19 to 21 min. or until wooden toothpick inserted in centers comes out clean. Cool in pan 10 min.; remove to wire rack. Cool completely. Tint whipped topping with food coloring; spread over cupcakes. Decorate as desired. Store in refrigerator.
- Calories: 230
- Total fat: 11 g
- Saturated fat: 7 g
- Cholesterol: 50 mg
- Sodium: 110 mg
- Carbohydrate: 30 g
- Dietary fiber: 1 g
- Sugars: 18 g
- Protein: 3 g
- Vitamin A: 4% DV
- Vitamin C: 0% DV
- Calcium: 0% DV
- Iron: 6% DV
s, butter, sugar, vanilla, eggs, flour, baking soda, water, coloring, jetpuffed bunnymallows marshmallows
Taken from www.myrecipes.com/recipe/bakers-bunny-chocolate-cupcakes (may not work)