“These are the cutest little cakes, and kids really love these "little panda-shaped" treats. Not only do they taste delicious, but they are always a hit at a party or a get-together with young members of the family.”

Ingredients Nutrition

  • 4 squares semisweet chocolate
  • 6 tablespoons butter
  • 34 cup sugar
  • 1 teaspoon vanilla
  • 2 eggs
  • 1 14 cups flour, divided
  • 34 cup water
  • 12 teaspoon baking soda
  • 1 14 cups thawed Cool Whip Topping
  • 36 mini oreo bite-size chocolate sandwich style cookies
  • 2 pieces of red string licorice, each cut into 18 pieces


  1. Microwave chocolate and butter in a large microwaveable bowl on high for 2 minutes, or until butter is almost all melted. Remove from microwave and sttir until chocolate is completely melted. Blend in sugar and vanilla. Add eggs, 1 at a time, beating with a mixer on low speed after each, until well blended.
  2. Add 1/4 cup flour and baking soda; mix well. Add remaining 1 cup flour alternately with water, beating until well blended after each addition. Spoon into 12 paper-lined muffin cups.
  3. Bake 20 minutes or until toothpick inserted in centers comes out clean. Cool in pan for 15 minutes. Remove from pans to wire racks; cool completely.
  4. Frost cooled cupcakes with Cool Whip. Split open 2 cookies. 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. Add a whole cookie for the nose. Repeat with the remaining cupcakes and cookies.
  5. Use small licorice pieces to form mouths.
  6. Keep refrigerated until serving time.

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