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Frightfully Delicious Chocolate Cupcakes

Frightfully Delicious Chocolate Cupcakes
Makes:
20 cupcakes
Prep Time:
20
minutes
Total Time:
72
minutes
Vegetarian
based on
33 reviews
Fun and Frightfully Delicious Chocolate Cupcakes are perfect for Halloween trick-or-treat sweets.

In this recipe:



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Ingredients:

  • 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 29 oz.
  • 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

Directions:

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.


Reviews:

Review This Recipe
  •  Star(s)

    These were a hit!

    Bethany Ingargiola from Massachusetts

    I made these for a small gathering for halloween. They were so good my guests had me make them 2 more times within the month!

  •  Star(s)

    Excellent Recipe

    Michelle Kyles from Green Bay, WI

    This recipe is excellent and easy to make. My son's loved them. Best chocolate cake ever! Will make again.

  •  Star(s)

    Yummy

    Becky Wullger from Astoria, OR

    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.

  •  Star(s)

    Mmmmmmm!

    ANGIE SIMS from ROCK HILL, SC

    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!!

  •  Star(s)

    Frightfully Fun

    Carol Ragghianti from Sherman, TX

    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.

  •  Star(s)

    These are Scrumptious!!!

    Angela Smith from Central, PA

    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!!!

  •  Star(s)

    Frightfully FUN

    Lina Contreras from Santa Fe Springs, CA

    I made these for my daughters 2nd Grade class. They loved them and my daughter loved helping me make them.

  •  Star(s)

    Frightfully Delicious Chocolate Cupcakes.

    Mitzi Hoover from Chambersburg, PA

    These were very, very yummy and of course CHOCOLATE!!

  •  Star(s)

    Bake Sale Item

    Cynthia Rouse from Selma, NC

    I used this recipe for my daughter's writing club bake sale. It was easy and a great hit. (I was the only one to use the Halloween theme.) They went like hot cakes. Thanks for the recipe and the inspiration to use this recipe for a bake sale item.

  •  Star(s)

    Amazing Cupcakes

    patricia johnson from Lufkin, TX

    These was easy to make and very moist.My kids help me make these and have fun with them.I taken them to school and all the kids just love them.The mother wanted the recipe for them.I definatey will be making them again.

  •  Star(s)

    more please

    CAROLYN FRIDLEY from LIVE OAK, FL

    Very easy to make and my family loved these they were wanting more days later

  •  Star(s)

    Wonderful

    Norma McCrary from WASHINGTON, IN

    Made these for a sorority cookout. Got great reviews from everyone. I thought they were easy to make too. YUMMY!!!!!!

  •  Star(s)

    great

    Pam Jurasin from COSMOPOLIS, WA

    I love this receipe, the decorating is easy and the kids can use their different ideas decorating!

  •  Star(s)

    Wonderful

    Brittaney Stephanik from Waynesburg, PA

    These we really moist! I made them and took them to school. Everyone loved them even the people that don't like pumpkin!

  •  Star(s)

    Friegthfully Good

    Vera Bauer from Wheeling, WV

    We aren't allowed to take cookies to school anymore. Disgusting I think... But I'm going to take these to the next Brownie meeting. They are so good. I tried them out last night.

  •  Star(s)

    Best cucpcakes Ever

    Maria Tesler from NORTH OLMSTED, OH

    I made the for a co-workers Birthday! Delicious! Everyone wanted the recipe!

  •  Star(s)

    Awsome

    Carol Bremer from Onset, MA

    This was a wonderful recipe for my daughter's classmates. Thay all loved them. Thanks

  •  Star(s)

    cupcakes

    tammie clouser from Altoona, PA

    these are a different twist to the ordinary chocolate cupcake.a good choice for faal.

  •  Star(s)

    Will make again

    Amy Schwab from Litchfield, IL

    At this time of the year, I love to make anything with pumpkin. Very good and very moist. I will be making these again.

  •  Star(s)

    Easy and yummy

    PATTI BURGESS from Caribou, ME

    These cupcakes are easy to make, and they are moist and delicious. I omitted the candy and frosted them with a home made butter cream frosting. I give them a 5, excellent!

  •  Star(s)

    frightfully delicious chocolate cupcakes

    Judy Fisher from Kaukauna, WI

    what a moist and enjoyable flavor for these fun looking cupcakes.YUM! They are a hit. A nice finger food.

  •  Star(s)

    Frightfully Delicious Chocolate Cupcakes

    Virginia Braddy from Hobgood, NC

    I was looking for a recipe for Halloween and tried this recipe. The kids and I had a great time making them and they were delicious! This recipe is a keeper!

  •  Star(s)

    these were a hit for school

    Karen Graves from Phoenix, AZ

    made these for the kids class they were a big hit

  •  Star(s)

    Trio of delight

    Wendy Taylor from Park Ridge, IL

    Who would have thought that chocolate, pumpkin and candy corn would all work together in a recipe. I never would have. They were delicious and an outstanding, different recipe.

  •  Star(s)

    Frightfully Delicious Chocolate Cupcakes

    SANDRA LOURENCO from SAN BERNARDINO, CA

    Great recipe- substituted my own recipe of frosting for prepared frosting. I felt that it gave it much more flavor,

  •  Star(s)

    SO CUTE

    EMMIE L HAYES from N Wilkesboro, NC

    THESE ARE SO CUTE. I WILL MAKE THEM AGAIN THIS FALL

  •  Star(s)

    My family loved them!

    Kim Heath from

    Very easy to make and very tasty! Will certainly make again!

  •  Star(s)

    Tasty Treat

    ann ferraro from Watertown, MA

    Made these cupcakes but didn't do the chocolate topping, Just used the white frosting. Family liked them. Moist and anything with a pumpkin flavor is accepted with flying colors!

  •  Star(s)

    holiday cupcakes

    ROBIN BROWN from Harriman, TN

    These were very easy to make and very good to eat very moist , and pretty to look at , I would make these again

  •  Star(s)

    Frightfully delicious Chocolate Cupcakes

    Pauline Johnsey from North Stratford, NH

    These are so moist,any recipe using pumpkin is so moist.These are great for any time,all year long and they are easy and homemade.

  •  Star(s)

    Very good

    Andrea M from Morrisonville, NY

    I really liked these cupcakes. They were very easy to make, they didn't take much time, and they turned out very good. I like my chocolate cupcakes a little bit more rich and chocolatey tasting but I enjoyed the pumpkin and choclate flavor together. And everyone loved them too.

  •  Star(s)

    Frightfully Delicious Chocolate Cupcakes

    KAAREN PETERSON from Colfax, WI

    I was captured by the picture of these cute cupcakes. When made I found them to be deliciously moist cupcakes. Chocolate and pumpkin AND candy corn what more could you ask for in a fall dessert!

  •  Star(s)

    Halloween cupcakes

    susan powell from Potsdam, NY

    Excellent and easy to prepare. My kids just loved them. The pumpkin addition is delightful. For home, office or school will be a hit.

Nutrition Facts

Serving Size: 1/20 of recipe

Servings Per Recipe: 20 

  • Calories: 370
  • Calories from Fat: 150
  • Total Fat: 17g (26% of DV)
  • Saturated Fat: 5g (25% of DV)
  • Cholesterol: 30mg (10% of DV)
  • Sodium: 160mg (7% of DV)
  • Carbohydrates: 52g (17% of DV)
  • Dietary Fiber: 2g (8% of DV)
  • Sugars: 38g
  • Protein: 4g
  • Vitamin A: 30% of DV
  • Vitamin C: 0% of DV
  • Calcium: 2% of DV
  • Iron: 4% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

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Frightfully Delicious Chocolate Cupcakes

Ingredients

  • 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 29 oz.
  • 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

 

Directions

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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