Estimated Times
Preparation Time: 20 mins
Cooking Time: 22 mins
Cooling Time: 30 mins cooling
Servings: 20 cupcakes
2 cups
(12-oz. pkg.)
NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels, divided
2 cups
all-purpose flour
1 teaspoon
baking soda
1/2 teaspoon
salt
1 1/2 cups
granulated sugar
1 cup
LIBBY'S® 100% Pure Pumpkin
1/2 cup
vegetable oil
1/2 cup
milk
3
large eggs
1/2 cup
Halloween candy corn (about 40 to 50 pieces)
1 container
(16 oz.)
prepared white frosting
PREHEAT oven to 350º F. Paper-line 20 muffin cups.
MICROWAVE 1 cup morsels in small, uncovered, microwave-safe bowl on HIGH (100%) power for 1 minute; STIR. The morsels may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until morsels are melted.
COMBINE flour, baking soda and salt in small bowl. Beat sugar, pumpkin, oil, milk and eggs in large mixer bowl until smooth. Beat in melted chocolate. Stir in flour mixture. Spoon into prepared muffin cups, filling 2/3 full.
BAKE for 22 to 27 minutes or until wooden pick inserted in centers comes out clean. Cool in pan for 10 minutes; remove to racks to cool completely. Frost cupcakes and top with pieces of Candy Corn Bark.
FOR CANDY CORN BARK AND FROSTING:
LINE baking sheet with wax paper.
MICROWAVE remaining morsels in small, uncovered, microwave-safe bowl on HIGH (100%) power for 1 minute; STIR. The morsels may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until morsels are melted.
POUR onto prepared baking sheet. Spread into 8-inch square. Sprinkle with candy corn. Tap sheet several times to settle candy corn into chocolate. Refrigerate for 20 minutes or until firm. Break into 20 pieces.
COMBINE frosting with red and yellow food coloring in medium bowl to create orange colored frosting, if desired. Frosting may also be left white.
TIP:• Bark can be made the day before hand and kept in the refrigerator.
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Calories: 370
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Calories from Fat: 150
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Total Fat: 17 g
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Saturated Fat: 5 g
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Cholesterol: 30 mg
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Sodium: 160 mg
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Carbohydrates: 52 g
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Dietary Fiber: 2 g
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Sugars: 38 g
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Protein: 4 g
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VIEW DETAILED NUTRITION INFORMATION
Becky W. from Astoria, OR
11/01/08
Rated:
Yummy
I made these cupcakes for my kids on Halloween, and they loved them. They are really moist and chocolate it is hard to eat only one.
ANGIE S. from ROCK HILL, SC
10/30/08
Rated:
Mmmmmmm!
I just baked some of these today and I LOVE the results! I used orange icing for the top instead of the chocolate/candy corn. I put halloween-themed candy on the top of each. I yielded about 30 cupcakes. They are so moist & delicious! The perfect flavor combination! Yummm! I definately plan to use the cake recipe in the future (valentine's day etc!) Thanks!!
Carol R. from Sherman, TX
10/30/08
Rated:
Frightfully Fun
This was delicious and well received. Decorated a bit more with corn candy, Nestle's chocolate chips, and other flavors as well. They even looked frightfully delicious. FUN! Thanks Nestle's.
Angela S. from Central, PA
10/29/08
Rated:
These are Scrumptious!!!
I just made these today and this recipe is out of this world. They taste so good and moist! I actually doubled the recipe and instead of doing the chocolate bark, I just got a pumpkin mellowcreme and put it on the top. I also liked that this recipe used pumpkin....definitely adds the moisture to the cupcake. Will definitely make again!!!
Lina C. from Santa Fe Springs, CA
10/29/08
Rated:
Frightfully FUN
I made these for my daughters 2nd Grade class. They loved them and my daughter loved helping me make them.