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BAKER'S Bunny Chocolate Cupcakes

  • 12servings
  • 75minutes
  • 230calories

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Source: www.kraftrecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B12, D
MineralsCopper, Chromium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 pkg. (4 oz.) BAKER'S Semi-Sweet Chocolate

  2. 6 Tbsp. butter or margarine

  3. 3/4 cup sugar

  4. 1 tsp. vanilla

  5. 2 egg s

  6. 1-1/4 cups flour , divided

  7. 1/2 tsp. baking soda

  8. 3/4 cup water

  9. 1-1/2 cups thawed COOL WHIP Whipped Topping

  10. Few drops food coloring

  11. Suggested decorations : JET-PUFFED BUNNYMALLOWS Marshmallows, tinted BAKER'S ANGEL FLAKE Coconut, jelly beans

Instructions Jump to Ingredients ↑

  1. HEAT oven to 350°F.

  2. 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.

  3. SPOON into 12 paper-lined muffin cups.

  4. 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.

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