Frightfully Delicious Chocolate Cupcakes are your go-to dessert for Halloween festivities, capturing the essence of the season with spooky charm. This easy recipe from NESTLÉ® TOLL HOUSE® is a treat to make and indulge in, using rich semi-sweet chocolate morsels that melt perfectly to create a decadent chocolatey base. With LIBBY’S® 100% Pure Pumpkin incorporated into the batter, these cupcakes boast a flavorful twist that sets them apart. Topped with vibrant Halloween candy corn, they embody the playful spirit of trick-or-treating, making them a delightful snack for any age.
These cupcakes are a fantastic choice as a festive dessert, especially for gatherings where everyone craves something sweet. Perfect for any pumpkin lover, the combination of chocolate and pumpkin is irresistible, ensuring these cupcakes are a hit at every celebration. Embrace the fright and fun of Halloween with this colorful and rich creation that combines all the best aspects of sweet treats into one memorable dessert.
Ingredients
Key Products
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Directions
Step 1
Preheat oven to 350º F. Paper-line 20 muffin cups.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
Line baking sheet with wax paper.
Step 6
Microwave remaining 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.
Step 7
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.
Step 8
Combine frosting with red and yellow food coloring in medium bowl to create orange colored frosting, if desired. Frosting may also be left white.
Step 9
Frost cupcakes and top with pieces of candy corn bark.
Bark can be made the day before hand and kept in the refrigerator.
Ingredients
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Make It
Step 1
Preheat oven to 350º F. Paper-line 20 muffin cups.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
Line baking sheet with wax paper.
Step 6
Microwave remaining 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.
Step 7
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.
Step 8
Combine frosting with red and yellow food coloring in medium bowl to create orange colored frosting, if desired. Frosting may also be left white.
Step 9
Frost cupcakes and top with pieces of candy corn bark.
Bark can be made the day before hand and kept in the refrigerator.
Ingredients
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