Beat all ingredients except COOL WHIP in large bowl with mixer until blended.
Spoon into 24 paper-lined muffin cups.
Bake 30 to 35 min. or until toothpick inserted in centers comes out clean. Cool in pans 10 min. Remove to wire racks; cool completely.
Frost cupcakes with COOL WHIP.
Garnish with grated BAKER'S Semi-Sweet Chocolate just before serving.
Keeping it Safe
Store any leftover cupcakes in the refrigerator.
Calories From Fat
% Daily Value*
Total Fat 12g
Saturated Fat 4.5g
Trans Fat 0g
Total Carbohydrates 20g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.