Chocolate Pumpkin Cupcakes With Candy Corn Bark Recipe

How to make it

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• Cupcakes

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• Preheat oven to 350º F.
• Paper-line 20 muffin cups.
• Microwave 1 cup chocolate chips 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.

• Candy Corn Bark

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• Line baking sheet with wax paper.
• Miscrowave 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.

• Frosting

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• Combine frosting with orange or 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.