Chocolate-Candy Cane Cupcakes

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

1. Heat oven to 350F.
2. Chop 4 oz.
3. chocolate; set aside.
4. Beat cake mix, dry pudding mix, eggs, sour cream, oil and water in large bowl with mixer on low speed just until dry ingredients are moistened.
5. Beat on medium speed 2 min.
6. Stir in chopped chocolate and 2 Tbsp.
7. crushed candy.
8. Spoon into 30 paper-lined muffin cups.
9. Bake 20 to 23 min.
10. or until toothpick inserted in centers comes out clean.
11. Cool completely.
12. Frost cupcakes with COOL WHIP.
13. Melt remaining chocolate; drizzle over cupcakes.
14. Top with remaining crushed candy.

chocolate, chocolate cake mix, eggs, s, oil, water, canes

Taken from www.kraftrecipes.com/recipes/chocolate-candy-cane-cupcakes-112821.aspx (may not work)