Desserts

BAKER'S Bunny Chocolate Cupcakes

photo by:kraft

Rich chocolate cake, colorful whipped topping and coconut “grass" make for an Easter treat that's almost too cute to eat. Almost.

time

prep:

15 min

total:

1 hr 15 min

servings

total:

12 servings

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What You Need

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

Tbsp. butter or margarine

3/4

cup sugar

tsp. vanilla

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.

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.