Trick or treat? Not surprisingly, they'll choose treat—if the treat comes in the form of one of these scrumptious cupcakes.
What You Need
Original recipe yields 12 servings
1 pkg. (4 oz.) BAKER'S Semi-Sweet Chocolate
6 Tbsp. butter or margarine
3/4 cup sugar
1 tsp. vanilla
1-1/4 cups flour
1/2 tsp. baking soda
3/4 cup water
1-1/2 cups thawed COOL WHIP Whipped Topping
suggested decorations: 1/2 cup tinted BAKER'S ANGEL FLAKE Coconut, 36 candy corn and 12 gummy worms
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Let's 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 and mixture is well blended. Stir in sugar and vanilla. Add eggs, 1 at a time, mixing after each just until blended. Add 1/4 cup flour and baking soda; mix well. Add remaining flour alternately with the water, beating until blended 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 racks; cool completely. Spread cupcakes with COOL WHIP. Decorate as desired.
Enjoy your favorite foods on a special occasion but remember to keep tabs on portions.
How to Store
Store any leftover cupcakes in the refrigerator.
How to Tint COOL WHIP
To make orange COOL WHIP, stir 5 drops yellow food coloring and 3 drops red food coloring into the thawed COOL WHIP.
Substitute 12 candy pumpkins for the 36 candy corn.
Calories From Fat
% Daily Value*
Total Fat 13g
Saturated Fat 9g
Trans Fat 0g
Total Carbohydrates 43g
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.