OR Browse By...

Recipe Category

Then Recipe Type

More Search Options

BAKER'S Bunny Chocolate Cupcakes

Prep Time:

15 min

Total Time:

1 hr 15 min

Makes:

1 doz. or 12 servings, one cupcake each

What You Need!

4 squares 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!

PREHEAT 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 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.

Kraft Kitchens Tips

Substitute

Prepare as directed, using COOL WHIP Strawberry Whipped Topping.

Tinting Coconut

Mix 1/2 tsp. water with a few drops of food coloring. Add to 1 cup BAKER'S ANGEL FLAKE Coconut in resealable plastic bag; seal bag. Shake until coconut is evenly tinted. Use more food coloring for a darker shade and less coloring for a lighter shade.

K:126v10:109500