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1
Heat oven to 350 degrees F.
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2
Microwave 4 chocolate squares and butter in large microwaveable bowl on HIGH 2 min.
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3
or until butter is melted.
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4
Stir until chocolate is completely melted.
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5
Blend in sugar and vanilla.
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6
Add eggs, 1 at a time, beating with mixer on low speed after each until well blended.
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7
Add 1/4 cup flour and baking soda; mix well.
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8
Beat in remaining flour alternately with water, beating well after each addition.
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9
Spoon into 12 paper-lined muffin cups.
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10
Bake 21 min.
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11
or until toothpick inserted in centers comes out clean.
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12
Cool in pan 10 min.
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13
; remove to wire racks.
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14
Cool completely.
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15
Bring cream just to boil in small saucepan on low heat.
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16
Add remaining chocolate squares; cook until melted, stirring constantly.
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17
Cool 10 min.
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18
Dip tops of cupcakes in chocolate glaze.
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19
Drizzle any remaining glaze over cupcakes.
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20
Use toothpick to make 2 holes in top of each cupcake; insert small licorice piece in each hole for the bee's antenna.
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21
Make 2-inch cut in top of each cupcake; insert 2 cookie halves, at an angle, in slit for wings.
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22
Refrigerate cupcakes 15 min.
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23
Tint COOL WHIP with food coloring; spoon into small resealable plastic bag.
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24
Cut off 1 corner from bottom of bag.
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25
Use to make stripes on bees as shown in photo.
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26
Keep refrigerated.
