Frightfully Delicious Chocolate Cupcakes

Frightfully Delicious Chocolate Cupcakes

In this recipe:

based on 33 reviews
This Looks YUMMY!
28
20 min.
prep
72 min.
total
20 cupcakes

Fun and Frightfully Delicious Chocolate Cupcakes are perfect for Halloween trick-or-treat sweets.

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
  • 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
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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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These were a hit!

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!

- Bethany Ingargiola from Massachusetts

Excellent Recipe

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

- Michelle Kyles from Green Bay, WI

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.

- Becky Wullger from Astoria, OR

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!!

- ANGIE SIMS from ROCK HILL, SC

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.

- Carol Ragghianti from Sherman, TX

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Nutrition Facts

Serving Size: 1/20 of Recipe

Servings Per Recipe: 20

  • Amount Per Serving
  • 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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