8 oz tub sugar free fat free Cool Whip whipped topping, thawed
1/2 cup water
1 cup low fat sour cream
3.9 oz pkg sugar free chocolate instant pudding

5 squares semisweet chocolate
6 small candy canes, crushed
1/2 cup oil
4 eggs
1 pkg chocolate cake mix

Heat oven to 350°.
Chop 4 chocolate squares, set aside. Beat cake mix, pudding mix, eggs, sour cream, oil and water until moistened, then beat 2 min.
Stir in chopped chocolate and 2 tbs candy cane.
Spoon into 30 paper lined muffin cups.

Bake 23 min. or until done. Cool completely. Frost cupcakes with Cool Whip.
Melt remaining chocolate, drizzle over cupcakes.
Top with remaining candy canes.

Makes 2 1/2 dozen or 30 servings.