Hop to making these BAKER'S Chocolate Easter Cupcakes. Topped with marshmallow bunnies, jelly beans and coconut, our chocolate Easter cupcakes are so cute. Some may even say they are "too" cute. We would beg to differ. They are the perfect amount of cute.
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.
These sweet treats have built-in portion control to help you keep tabs on portions.
Calories From Fat
% Daily Value*
Total Fat 12g
Saturated Fat 8g
Trans Fat 0g
Total Carbohydrates 36g
Dietary Fiber 0.5422g
* 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.