HEALTHY LIVING Chocolate-Peppermint Cupcakes

• 1-1/4 pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate (5 oz.), divided
• 1 pkg. (2-layer size) chocolate cake mix
• 1 pkg. (3.9 oz.) JELL-O Chocolate Flavor Instant Pudding
• 1 cup BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream
• 1/2 cup oil
• 1/2 cup water
• 4 eggs
• 6 small candy canes, crushed, divided
• 1 tub (8 oz.) COOL WHIP LITE Whipped Topping, thawed

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. crushed candy.
7. Spoon into 30 paper-lined muffin cups.
8. Bake 20 to 23 min.
9. or until toothpick inserted in centers 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, s, oil, water, eggs, canes, topping

Taken from www.kraftrecipes.com/recipes/healthy-living-chocolate-peppermint-cupcakes-158662.aspx (may not work)