Nestle Toll House Recipe: Frightfully Delicious Chocolate Cupcakes - Very Best Baking

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Frightfully Delicious Chocolate Cupcakes

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I made these for a small gathering for halloween. They were so good m...

Bethany I., Massachusetts on 2/10

Frightfully Delicious Chocolate Cupcakes

Who would you bake some love for?

Level: Intermediate

Who is to say pumpkins are just for carving? This recipe pairs pumpkin-baking with the fun of Halloween decorating to create the perfect trick-or-treat sweets.

Prep: 20 min

Cooking: 22 min

Cooling time: 30 min cooling

Yields: 20 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
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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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.

Remember to follow baking instructions before consuming.

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Recipe Reviews

Bethany I. , Massachusetts
February 2010

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!.

Michelle K. , Green Bay, WI
November 2009

Excellent Recipe

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

Becky W. , Astoria, OR
November 2008

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..

Read all reviews

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NUTRITION FACTS
Amount Per Serving 20 cupcakes
Serving Size 1/20 of recipe
Calories 370
Calories from Fat. 150
% Daily Value
Total Fat 17g	26%
Saturated Fat 5g	25%
Cholesterol 30mg	10%
Sodium 160mg	7%
Carbohydrates 52g	17%
Dietary Fiber 2g	8%
Sugars 38g
Protein 4g
Vitamin A	30%
Vitamin C	0%
Calcium	2%
Iron	4%
* Percent Daily Values are based on a 2000 calorie diet
*Learn more

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