Little Panda Cakes

• 4 squares BAKER'S Semi-Sweet Chocolate
• 6 Tbsp. butter
• 3/4 cup sugar
• 1 tsp. vanilla
• 2 eggs
• 1-1/4 cups flour, divided
• 3/4 cup water
• 1/2 tsp. baking soda
• 1-1/4 cups thawed COOL WHIP Whipped Topping
• 36 Mini OREO Bite Size Cookies
• 2 pieces red string licorice, each cut into 18 lengths

1. Heat oven to 350 degrees F. Microwave chocolate and butter in large microwaveable bowl on HIGH 2 min.
2. or until butter is melted.
3. Stir until chocolate is completely melted.
4. Blend in sugar and vanilla.
5. Add eggs, 1 at a time, beating with mixer on low speed after each until well blended.
6. Add 1/4 cup flour and baking soda; mix well.
7. Add remaining 1 cup flour alternately with water, beating until well blended after each addition.
8. Spoon into 12 paper-lined muffin cups.
9. Bake 20 min.
10. or until toothpick inserted in centers comes out clean.
11. Cool in pan 15 min.
12. Remove from pans to wire racks; cool completely.
13. Frost cupcakes with COOL WHIP.
14. Split open 2 cookies.
15. Add cookie halves with creme to top of 1 cupcake for the panda's eyes; add remaining (plain) cookie halves for the ears.
16. Add whole cookie for the nose.
17. Repeat with remaining cookies and cupcakes.
18. Use licorice to make mouths.
19. Keep refrigerated.

s, butter, sugar, vanilla, eggs, flour, water, baking soda, oreo bite size cookies, red string licorice

Taken from www.kraftrecipes.com/recipes/little-panda-cakes-112632.aspx (may not work)