Reveal Baby-Cakes

• 2-1/2 cups Cool Whip Whipped Topping (Do not thaw), divided
• 1 pkg. (2-layer size) white cake mix
• few drops red or blue food colouring
• 3 oz. Baker's Semi-Sweet Chocolate

1. Heat oven to 350 degrees F.
2. Reserve 1/2 cup Cool Whip; refrigerate until ready to use.
3. Return remaining Cool Whip to freezer.
4. Prepare cake batter as directed on package.
5. Remove 1 cup batter; tint with food colouring, using red for a baby girl or blue for a baby boy.
6. Spoon 1 Tbsp.
7. untinted batter into each of 24 paper-lined muffin cups; top each with 2 tsp.
8. coloured batter.
9. Cover with remaining untinted batter.
10. Bake 21 to 24 min.
11. or until toothpick inserted in centres comes out clean.
12. Cool 10 min.
13. ; remove to wire racks.
14. Cool completely.
15. Meanwhile, microwave 2 cups frozen Cool Whip and chocolate in microwaveable bowl on MEDIUM 2 to 2-1/2 min.
16. or until chocolate is completely melted and mixture is well blended, stirring after each minute.
17. Cool 30 min.
18. Frost cupcakes before serving.
19. Spoon reserved (thawed) Cool Whip into small resealable plastic bag.
20. Snip off tiny piece from one bottom corner of bag; use to pipe Cool Whip into question marks on tops of cupcakes.

thaw, white cake, drops red, chocolate

Taken from www.kraftrecipes.com/recipes/reveal-baby-cakes-146136.aspx (may not work)