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BAKER'S Bunny Chocolate Cupcakes

BAKER'S Bunny Chocolate Cupcakes recipe
photo by:kraft
Rich chocolate cupcakes, colorful whipped topping and tinted shreds of coconut make for an Easter treat that's almost too cute to eat. Almost.
15 min
1 hr 15 min
12 servings

What You Need

pkg.  (4 oz.) BAKER'S Semi-Sweet Chocolate
Tbsp.  butter or margarine
cup  sugar
tsp.  vanilla
cups  flour, divided
tsp.  baking soda
cup  water
cups  thawed COOL WHIP Whipped Topping
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.

Kraft Kitchens Tips

Size Wise
These sweet treats have built-in portion control to help you keep tabs on portions.
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.
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