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Ingredients

How to make it

  • Cupcakes

  • 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

  • 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

  • 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.

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