Little Panda Cakes

Directions

1. 1
   Microwave chocolate and butter in a large microwaveable bowl on high for 2 minutes, or until butter is almost all melted.
2. 2
   Remove from microwave and sttir until chocolate is completely melted.
3. 3
   Blend in sugar and vanilla.
4. 4
   Add eggs, 1 at a time, beating with a mixer on low speed after each, until well blended.
5. 5
   Add 1/4 cup flour and baking soda; mix well.
6. 6
   Add remaining 1 cup flour alternately with water, beating until well blended after each addition.
7. 7
   Spoon into 12 paper-lined muffin cups.
8. 8
   Bake 20 minutes or until toothpick inserted in centers comes out clean.
9. 9
   Cool in pan for 15 minutes.
10. 10
    Remove from pans to wire racks; cool completely.
11. 11
    Frost cooled cupcakes with Cool Whip.
12. 12
    Split open 2 cookies.
13. 13
    Add the the 2 cookie halves with the cream filling to top of 1 cupcake for the panda's eyes; Place the other 2 halves (the plain ones with no icing) for the ears.
14. 14
    Add a whole cookie for the nose.
15. 15
    Repeat with the remaining cupcakes and cookies.
16. 16
    Use small licorice pieces to form mouths.
17. 17
    Keep refrigerated until serving time.