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BAKER'S Bunny Chocolate Cupcakes

Source of Recipe

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BAKER'S Bunny Chocolate Cupcakes

Kraftrecipes.com
Recipe by Kraft
6 reviews rate tis recipe 4.5 of 5 hearts.
Prep Time 15min. – Bake time 19 to 21 min. - + Cooling time
12 servings

Rich chocolate cupcakes, colorful whipped topping and tinted shreds of coconut make for an Easter treat that's almost too cute to eat. Almost.

What You Need:
• 1 pkg. (4 oz.) BAKER'S Semi-Sweet Chocolate
• 6 Tbsp. butter or margarine
• 3/4 cup sugar
• 1 tsp. vanilla
• 2 eggs
• 1-1/4 cups flour, divided
• 1/2 tsp. baking soda
• 3/4 cup water
• 1-1/2 cups thawed COOL WHIP Whipped Topping
• Few drops food coloring

• suggested decorations: JET-PUFFED BUNNYMALLOWS Marshmallows, tinted BAKER'S ANGEL FLAKE Coconut, jelly beans

Make It:
• Heat oven to 350°F.

• Microwave chocolate and butter in large microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted. Add sugar and vanilla; beat with mixer until well blended. Add eggs, 1 at a time, beating well after each. Stir in 1/4 cup flour and baking soda. Add remaining flour alternately with water, beating well after each addition.

• Spoon into 12 paper-lined muffin cups.

• Bake 19 to 21 min. or until toothpick inserted in centers comes out clean. Cool in pan 10 min.; remove to wire rack. Cool completely. Tint COOL WHIP with food coloring; spread over cupcakes. Decorate as desired. Keep refrigerated.

1 cupcake (calculated w/o decorations) equals: Calories 230; Total fat 11g (Saturated fat 7g); Cholesterol 50mg; Sodium 110mg; Carbohydrate 30g; Dietary fiber 1g; Sugars 18g; Protein 3g