BAKER'S Chocolate Cupcakes

• 6 oz. BAKER'S Semi-Sweet Chocolate
• 3/4 cup margarine
• 1 cup granular no-calorie sweetener
• 1/2 cup granulated sugar
• 3 eggs
• 2 tsp. vanilla
• 2-1/2 cups flour, divided
• 1-1/2 tsp. baking soda
• 1-1/2 cups water
• 1-1/2 cups thawed COOL WHIP Sugar Free Whipped Topping

1. Heat oven to 350F.
2. Microwave chocolate and margarine in large microwaveable bowl on HIGH 2 min.
3. or until margarine is melted.
4. Stir until chocolate is completely melted.
5. Add no calorie sweetener and granulated sugar; mix well.
6. Beat in eggs, 1 at a time, until blended.
7. Add vanilla; mix well.
8. Add 1/2 cup flour and baking soda; mix well.
9. Beat in remaining flour alternately with water.
10. Spoon into 24 paper-lined muffin cups.
11. Bake 15 to 18 min.
12. or until toothpick inserted in centers comes out clean.
13. Cool 10 min.
14. ; remove from pans to wire racks.
15. Cool completely.
16. Serve topped with COOL WHIP.

chocolate, margarine, granular no, granulated sugar, eggs, vanilla, flour, baking soda, water, sugar

Taken from www.kraftrecipes.com/recipes/bakers-chocolate-cupcakes-148575.aspx (may not work)