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BAKER'S Bunny Chocolate Cupcakes

Prep time 15 mins
Other time 1 hr
Yield Makes 1 doz., or 12 servings (1 cupcake each)


  • 4 squares BAKER'S Semi-Sweet Chocolate
  • 6 tablespoons butter or margarine
  • 3/4 cup sugar
  • 1 teaspoon vanilla
  • 2 eggs
  • 1 1/4 cups flour, divided
  • 1/2 teaspoon 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

How to Make It

  1. PREHEAT oven to 350ºF. Microwave chocolate and butter in large microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted and mixture is well blended. Add sugar and vanilla; beat with electric mixer until well blended. Add eggs, one at a time, beating well after each addition. Add 1/4 cup of the flour and the baking soda; mix well. Add remaining 1 cup flour alternately with the water, beating well after each addition.

    SPOON into 12 paper-lined 2 1/2-inch muffin cups.

    BAKE 19 to 21 min. or until wooden toothpick inserted in centers comes out clean. Cool in pan 10 min.; remove to wire rack. Cool completely. Tint whipped topping with food coloring; spread over cupcakes. Decorate as desired. Store in refrigerator.

    Nutritional Information
    Calories: 230
    Total fat: 11 g
    Saturated fat: 7 g
    Cholesterol: 50 mg
    Sodium: 110 mg
    Carbohydrate: 30 g
    Dietary fiber: 1 g
    Sugars: 18 g
    Protein: 3 g
    Vitamin A: 4% DV
    Vitamin C: 0% DV
    Calcium: 0% DV
    Iron: 6% DV