Chocolate-Candy Cane Cupcakes

Ingredients:

    * 5 (1 ounce) squares BAKER'S Semi-Sweet Chocolate, divided

    * 1 (18.25 ounce) package (2 layer size) chocolate cake mix

    * 1 (3.9 ounce) package JELL-O Chocolate Instant Pudding

    * 4 eggs

    * 1 cup BREAKSTONE'S Sour Cream

    * 1/2 cup oil

    * 1/2 cup water

    * 6 small candy canes, crushed, divided

    * 1 (8 ounce) tub COOL WHIP Whipped Topping, thawed

Method:

   1. Heat oven to 350 degrees F. Chop 4 chocolate squares; set aside. Beat cake mix, pudding mix, eggs, sour cream, oil and water with mixer on low speed until moistened. Beat on medium speed 2 min. Stir in chopped chocolate and 2 Tbsp. candy. Spoon into 30 paper-lined 2-1/2-inch muffin cups.

   2. Bake 20 to 23 min. or until toothpick inserted in centers comes out clean. Cool completely.

   3. Frost cupcakes with COOL WHIP. Melt remaining chocolate; drizzle over cupcakes. Top with remaining candy.