Chocolate-Candy Cane Cupcakes

• 5 oz. Baker's Semi-Sweet Chocolate, divided
• 1 pkg. (2-layer size) chocolate cake mix
• 1 pkg. (4-serving size) Jell-O Chocolate Instant Pudding
• 1 cup sour cream
• 1/2 cup oil
• 1/2 cup water
• 4 eggs
• 6 small candy canes, crushed, divided
• 3 cups thawed Cool Whip Whipped Topping

1. Heat oven to 350F.
2. Chop 4 oz.
3. chocolate; set aside.
4. Beat next 6 ingredients with mixer until blended.
5. Stir in chopped chocolate and 2 Tbsp.
6. candy.
7. Spoon into 30 paper-lined muffin cups.
8. Bake 20 to 23 min.
9. or until toothpick inserted in centres comes out clean.
10. Cool cupcakes in pans 10 min.
11. ; remove to wire racks.
12. Cool completely.
13. Melt remaining chocolate; cool slightly.
14. Frost cupcakes with Cool Whip; drizzle with chocolate.
15. Sprinkle with remaining candy.

chocolate, chocolate cake mix, sour cream, oil, water, eggs, canes, topping

Taken from www.kraftrecipes.com/recipes/chocolate-candy-cane-cupcakes-138792.aspx (may not work)