Little Panda Cakes

• 4 squares semisweet chocolate
• 6 tablespoons butter
• 34 cup sugar
• 1 teaspoon vanilla
• 2 eggs
• 1 14 cups flour, divided
• 34 cup water
• 12 teaspoon baking soda
• 1 14 cups thawed Cool Whip Topping
• 36 mini oreo bite-size chocolate sandwich style cookies
• 2 pieces of red string licorice, each cut into 18 pieces

1. Microwave chocolate and butter in a large microwaveable bowl on high for 2 minutes, or until butter is almost all melted.
2. Remove from microwave and sttir until chocolate is completely melted.
3. Blend in sugar and vanilla.
4. Add eggs, 1 at a time, beating with a mixer on low speed after each, until well blended.
5. Add 1/4 cup flour and baking soda; mix well.
6. Add remaining 1 cup flour alternately with water, beating until well blended after each addition.
7. Spoon into 12 paper-lined muffin cups.
8. Bake 20 minutes or until toothpick inserted in centers comes out clean.
9. Cool in pan for 15 minutes.
10. Remove from pans to wire racks; cool completely.
11. Frost cooled cupcakes with Cool Whip.
12. Split open 2 cookies.
13. Add the the 2 cookie halves with the cream filling to top of 1 cupcake for the panda's eyes; Place the other 2 halves (the plain ones with no icing) for the ears.
14. Add a whole cookie for the nose.
15. Repeat with the remaining cupcakes and cookies.
16. Use small licorice pieces to form mouths.
17. Keep refrigerated until serving time.

chocolate, butter, sugar, vanilla, eggs, flour, water, baking soda, topping, oreo bite, red string licorice

Taken from www.food.com/recipe/little-panda-cakes-369239 (may not work)